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Sicilian Pasta and Broccoli by Antonia Lofaso


Adapted from The Busy Mom’s Cookbook by Antonia Lofaso

Ready In: 20 Minutes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

Sicilian Pasta and Broccoli by Antonia Lofaso

DIRECTIONS

  • Heat the water for your pasta while you prepare the broccoli.
  • For leftover broccoli that’s already cooked: Heat ½ cup oil over medium heat in a shallow, 10-inch sauté pot. Cook the garlic only until it starts to lightly brown. Toss in the cooked broccoli and let it cook for about 2 minutes, just to warm it through. Take the broccoli off the heat and set it aside.
  • For fresh broccoli: In a shallow, 10-inch sauté pot, heat 1 cup oil over medium-high heat. Add the broccoli to the oil and season it with salt. Sauté the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pan getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it’s slightly brown. Don’t burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to package directions. Drain the pasta and toss it in the pot with the broccoli, garlic and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmesan cheese, stir and garnish with parsley.
  • The Busy Mom’s Tip: I recommend sautéing the broccoli in a shallow sauté pot, rather than a sauté pan. You’ll be able to sauté the vegetables properly and the pot will be big enough to accommodate the pasta after it and the broccoli are both cooked. If you don’t have a sauté pot, use a sauté pan for the broccoli and combine the cooked pasta and broccoli in a large bowl.
  • (C) 2012 by Antonia Lofaso
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