Recipe of the Month,
G’s Favorite Garlic Pasta
1 Pound penne pasta, cooked to al-dente
1 Cup garlic cloves, sliced very thin
1 Cup broccoli florets, sliced thin
1/2 Cup sun-dried tomatoes, sliced or chopped
1/4 Cup Italian parsley, coarsely chopped
1 1/2 Cups chicken or veggie broth
1 Cup coarsely grated Parmesian-Regianno cheese
1/2 Teaspoon hot pepper flakes
1 Tablespoon extra-virgin olive oil
Salt & Pepper, to taste
Heat olive oil in a sauté pan. Add garlic and red-pepper flakes
and sauté for about 1 minute. Do not brown the garlic.
Add broccoli, sun-dried tomatoes, and broth. Bring to a simmer
and cook until the garlic and broccoli begins to soften,
about 30 seconds. Add parsley and salt and pepper to taste.
Toss is the penne pasta and heat for about 1 minute. With
a slotted spoon, distribute the pasta into four warmed
pasta bowls. Ladle the broth evenly into each bowl.
Top each bowl with 1/4 cup of cheese and serve.
It’s that simple!
If you like, you can also add pre-cooked chicken or fresh
shrimp when you add the broccoli. Serves 4.