Leaving-Home Penne Rigate with Broccoli

Ingredients for Leaving-Home Penne Rigate with Broccoli

• Sal

• 675g broccoli, washed, stems discarded, cut into bite-size florets

• 450g penne rigate

• 180ml extra-virgin olive oil

• 160ml finely grated pecorino cheese, plus extra for serving

• Freshly ground pepper

Bring a big pot of water to a boil. Add a good handful of salt (about 60ml ), enough that you can taste it. Set a fine strainer in the sink.

When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.