Author Notes
This recipe is adapted from my book I Loved, I Lost, I Made Spaghetti where I call it Healthy Penne. I made it for my boyfriend Ethan Binder, but my mother invented it. It is delicious hot or cold. —Giulia Melucci
Ingredients
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2 bunches
broccoli
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2 tablespoons
olive oil, plus more for finishing
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2
garlic cloves, minced
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pinch hot red pepper flakes
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1/2 cup
raisins, plumped in hot water and drained
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1/2 cup
waluts, chopped and toasted
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salt
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1 pound
penne
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Freshly grated parmigiano cheese
Directions
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Wash the broccoli and cut into florets, discard the stalks.
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In a skillet large enough to hold the pasta and broccoli heat the olive oil over medium heat, then add garlic and red pepper.
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When the garlic is golden, add the broccoli, 1/2 cup of water, raisins, and a big pinch of salt. Saute for 15 to 20 minutes.
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Cook the pasta until very al dente, drain, and add to the penne in the skillet, cook over low heat for one minute. Turn off heat, add a splash of fresh olive oil and the walnuts. Serve in warm bowls, Pass the parmigiano at table.
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