Penne With Broccoli, Sun-Dried Tomatoes and Dijon Cream |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I like this just the way it is, but the boys prefer it with chicken added. Recipe is from the Dallas Morning News. Ingredients:
1 large garlic clove, peeled, minced |
1/4 cup dijon-style mustard |
1 cup half-and-half |
8 ounces penne pasta or 8 ounces favorite short pasta |
1 1/2 cups broccoli florets |
1/3 cup sun-dried tomato, sliced |
1 tablespoon extra virgin olive oil |
1/4 cup parmesan cheese |
fresh ground black pepper |
2 tablespoons chopped fresh parsley (optional) |
Directions:
1. Bring a large pot of salted water to a boil.
2. Meanwhile, place the garlic in a large, heat-proof serving bowl that will fit partially in the pot. Add the mustard to the bowl and whisk in the half-and-half. Set aside or place over the pasta pot to warm while the water is heating. Once the water begins to boil, remove the bowl.
3. Add the pasta to the boiling water and cook until it is al dente, according to package directions. About 2 minutes before the pasta is done, add the broccoli florets and sun-dried tomatoes. Cook 2 more minutes. Remove 2 cups of the cooking water. Drain the pasta and broccoli and tomatoes. Place the cooking water back in the pot and leave on low heat.
4. Set the heat-proof bowl with the mustard sauce over the pot with the remaining pasta water. Add the pasta mixture and toss to coat and heat through. Drizzle with the olive oil and add the cheese. Toss again to coat and heat through.
5. Garnish with a grinding of black pepper and a sprinkling of parsley before serving.
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