Just before the pasta has finished cooking, toss the broccoli into the pot: You won't have to boil more water, and they'll both be done at the same time.
1. Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
2. In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
3. Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.
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Serving Size: 1 Serving (95g) | ||
Recipe Makes: 4 | ||
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Calories: 94 | ||
Calories from Fat: 25 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 15mg | 5 % | |
Sodium 33.8mg | 1 % | |
Potassium 168.4mg | 4 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 94
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