Penne and Broccoli with Fresh Mozzarella
Equipment
Ingredients
Main Ingredients
broccoli (fresh)
2 bunch
penne pasta
450 g
green onions (chopped)
1 bunch
garlic (chopped)
2 clove
extra virgin olive oil
45 ml
butter
45 g
seasoned bread crumbs
90 g
fresh mozzarella (sliced)
3 piece
salt
5 g
black pepper
2 g
Romano cheese (grated)
50 g
Instructions
Boil water
Bring 6 quarts of salted water to a boil.
Cook broccoli
Add the broccoli and cook until almost tender.
Remove broccoli
Remove the broccoli with a slotted spoon.
Cook pasta
Cook the pasta in the broccoli water until al dente, around 8 to 10 minutes.
Sauté aromatics
While the pasta is cooking, use a large frying pan to sauté the onions and garlic in the olive oil and butter for 2 to 3 minutes.
Toast breadcrumbs
Stir in the breadcrumbs and cook until they are slightly browned.
Combine broccoli
Toss the cooked broccoli into the pan reserving a small bowl of whole florets.
Add pasta
Drain the pasta and toss into the broccoli mixture.
Melt mozzarella
Stir in the fresh mozzarella until melted.
Season
Season with salt and pepper.
Plate and serve
Plate and top with the remaining florets. Serve with fresh grated Romano cheese.
Storage
Best enjoyed fresh; mozzarella may separate when reheated
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.