Baked Cheesy Broccoli Penne Pasta Recipe by Archana's Kitchen


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Drain and reserve at least two cups of pasta water. Meanwhile, add 2 tablespoon salted butter, 2 tablespoon olive oil and red pepper flakes to a large pan over medium-high heat. Cook for 2-3 minutes until the butter has dissolved and the red pepper flakes are beginning to sizzle. Immediately add broccoli, garlic and a pinch of salt then stir.


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Grate your Parmesan cheese to yield 1 cup of grated cheese. Set aside. 10 minutes after starting the broccoli, bring a medium pot filled halfway with lightly salted water to a boil. Add the water is boiling, add the pasta and cook for 6-8 minutes or according to your pasta's directions. Drain and rinse, reserving 1/2 cup of pasta water.


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Kosher salt and freshly ground pepper. 1 pound penne. 1 pound broccoli, head cut into florets (3 ½ cups), stems peeled and thinly sliced (1 cup) 1 clove garlic, finely grated. ⅓ cup extra-virgin olive oil. 2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)


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Stir well and let cook for about a minute. Add the flour and stir really well. Add the vegetable stock and cooking cream to the pan. Whisk really well to prevent any lumps. Bring to a simmer and let thicken for 1- 2 minutes. Add the uncooked pasta and broccoli and stir really well to completely coat.


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Step 1: Cook the broccoli. Start by dropping broccoli florets into a large pot of salted, boiling water then simmer until tender, 2-3 minutes. Scoop out the florets then drain and set aside, keeping the water in the pot to boil the pasta. Step 2: Cook the pasta.


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In a large pot set over medium heat, melt together the butter, garlic, and a pinch of chili flakes. Cook 2-3 minutes until the garlic is fragrant. Pour in 4 cups of water and bring to a boil over high heat. Add 1 teaspoon salt, the pasta, and the broccoli. Cook, stirring occasionally, for 8 minutes.


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Heat oil in a large saucepan over medium heat. Add shallot and cook, stirring, until starting to soften, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add pasta, water, broth, lemon zest, salt and pepper. Cover and bring to a boil. Uncover, reduce heat to medium-high and cook, stirring frequently, for 10 minutes.


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Heat a pan on medium heat and sautée the garlic until soft and fragrant. Add water, lemon juice, and let it simmer for a minute or so and add the cooked pasta and mix until combined. Turn off the heat and add the butter and mix until silky and creamy. Serve on a bowl and top it off with parmesan and broccolini. Enjoy!


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2. Cut the remaining light green stems into approximately 1-inch chunks, and the florets into bite-size pieces. 3. Drop the sliced broccoli into salted, boiling water for one minute. Scoop it out into a bowl with a slotted spoon. 4. Choose a skillet large enough to hold the pasta and broccoli.


Baked Cheesy Broccoli Penne Pasta Recipe by Archana's Kitchen

1. Heat the olive oil over medium high heat. Sprinkle the chicken with salt and pepper. Add the chicken to the pot and cook for 3-4 minutes until just browned. 2. Add the garlic and cook for 1-2 minutes until fragrant. Add the pasta, chicken broth, and milk. Bring to a boil and then turn down to a simmer.


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In a large skillet or dutch oven, heat over medium heat, melt the remaining 4 tablespoons of butter. Add in the diced onion and a pinch of salt, cooking for 2-3 minutes until tender. Add the garlic, red pepper flakes, and freshly ground black pepper. Cook for 1 minute.


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Add the garlic and cook for 1 minute. Add the chicken broth, half and half, and seasonings. Bring to a boil. Add the pasta. Submerge the pasta into the liquid and let it return to a boil. Cook according to package instructions, partially covered. Plan on adding the broccoli during the last 5 minutes of cooking.


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Instructions. Cook spaghetti until al dente according to package instructions, reserving 1 1/2 cups of the cooking water. When pasta has about 5 minutes left to cook, heat 2 tablespoons of the olive oil in a large, non-stick skillet over medium heat. Add garlic, broccoli and kosher salt; cook and stir until broccoli is tender and garlic is.


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Boil the broccoli florets and stems in a large pot of salted water for about 5- 8 minutes until fork tender. At the same time, dice the garlic cloves into cubes and sautee in a large pan or skillet with olive oil on a low heat. Add the cooked broccoli to the pan with a ladle of the cooking water and stir through.


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Instructions. Bring a large pot of salted water to a boil and add the pasta. Cut the broccoli into small florets and add them to pot with the pasta after 5 minutes. Meanwhile, finely chop the shallot, garlic clove and fresh chilli and add it to a frying pan with a 1 tablespoon of olive oil. Saute everything slowly until the pasta and broccoli.


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Instructions. Bring a large pot of water to boil, add a generous amount of salt, then add the pasta and cook to al dente. Add the broccoli to the pasta water during the last 3 minutes. Drain and set aside. Meanwhile, heat a large saucepan over medium heat and melt the butter.