Yield: 2 Servings
|1 tablespoon||Butter; or margarine|
|2 tablespoons||Olive oil|
|4 \N||Cloves garlic; slivered|
|¼ cup||Nonfat chicken broth; or water|
|3 tablespoons||Grated parmesan cheese; optional|
|3 cups||Broccoli; cut into florets, stems peeled and cut into 1/4\" slices|
|1 tablespoon||Chopped fresh parsley; optional|
|\N \N||Freshly ground black pepper|
Water Level Medium Preheat the Steamer Bring a large pot of water to a boil for the penne. Meanwhile, melt the butter with the oil in a large frying pan over med. heat. Add garlic and cook until fragrant and just beginning to turn golden, 1 to 2 mins. Add broth and remove from heat. Salt the pasta water heavily (it should taste salty), add the penne and cook until al dente, about 9 mins. Drain and put into a large bowl. Toss with the cheese if using. Meanwhile, put the broccoli in the preheated steaming basket, cover and steam until bright green but still crisp, about 6 mins. Remove the steaming basket and shake well over the sink. Add the broccoli to the frypan with the garlic mixture.
When the pasta is almost cooked, bring the mixture in the frying pan to a boil over high heat, stirring to coat the broccoli. Add the broccoli mixture and the parsley to the bowl with the pasta and toss to coat the pasta with the sauce. Season to taste with pepper and serve immediately.
Source-Cooking with Steam by Stephanie Lyness Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Cooking with Steam-Stephanie Lyness Posted to MC-Recipe Digest by Carol & Bob Floyd <c.floyd@...> on Feb 26, 1998