Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Broccoli florets |
10 millilitres | Roasted garlic -- minced |
\N \N | Parsley -- minced |
½ cup | Broth or stock |
\N \N | Red pepper flakes |
1 pounds | Penne -- cook al dente |
Put broccoli, garlic and stock in pan. Cook until broccoli is tender-crisp.
Drain excess stock. Toss with penne and sprinkle with cheese.
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