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Broccoli and pasta

September 13, 2011

Note to self: You made this last night, and it was so good that both you and J. said you need to write it down.

Penne with Broccoli and Shallots

  • 8 ounces penne
  • 2 heads broccoli, cut into florets
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 medium shallot, thinly sliced
  • Juice of 1 lemon
  • Crumbled cotija or feta cheese (about 1/3 cup)
  • Salt and black pepper to taste

Cook the penne in salted boiling water until al dente. Drain, but save some of the cooking water. Steam the broccoli (I do this in the microwave in a covered dish with a bit of water, for about 5 minutes).

Meanwhile, heat butter and oil in skillet, and let sit until butter browns slightly. Toss in the garlic and shallots, and sizzle for a minute or two. Add the broccoli and sauté a bit, stirring to mix everything together. Add lemon juice, then salt and pepper to taste.

Stir in the cooked pasta, then the crumbled cheese. Add a bit of the pasta cooking water to make it more saucy, then serve it up.

Makes 3 to 4 servings.

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