Categories: Diet, Dinner, Pasta

Ingredients

• 1/2 lb Penne Rigate
• 2 1/2 cups Broccoli (raw Florets)
• 1 tbsp Pure Olive Oil
• 3 cloves Garlic Clove
• 2 cups Cherry Tomatoes
• 1/2 tsp Salt
• 1/4 tsp Pepper, Black
• 2 oz Picante Sharp Provolone Cheese
• 2 tbsp Grated Parmesan Cheese
• * Can substitute 1/2 cup fat-free ricotta cheese for the provolone and Parmesan.

Directions

1. Cook the pasta according to package directions, omitting the salt if desired. Add the broccoli to the pot during the last 2 minutes of cooking time.

2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring occassionally, until lightly golden, about 1 minute.

3. Add the pasta, broccoli, salt, and pepper; cook until the flavors are blended, about 2 minutes longer. Transfer the mixture to a large bowl; stir in the provolone and Parmesan and serve at once.

Email to a friend | Print this recipe | Back