Penne and Broccoli with Fresh Mozzarella

Serve this Penne and Broccoli with Fresh Mozzarella with plenty of fresh grated Romano and garlic bread of course.

INGREDIENTS

Serves 4 to 6 people

• 2 bunches of broccoli

• 1 pound of penne pasta

• 1 bunch of long green onions, chopped

• 2 cloves of garlic, chopped

• 3 Tbls of extra virgin olive oil

• 3 Tbls of butter

• 3/4 cup of seasoned bread crumbs

• 3 medium size balls of fresh mozzarella, sliced

• 1 tsp of salt

• 1 tsp of fresh ground black pepper

• 1/2 cup of fresh grated Romano cheese

PREPARATION

• Bring 6 quarts of salted water to a boil.

• Add the broccoli and cook until almost tender.

• Remove the broccoli with a slotted spoon.

• Cook the pasta in the broccoli water until al dente. Around 8 to 10 minutes.

• While the pasta is cooking, use a large frying pan to sauté the onions and garlic in the olive oil and butter for 2 to 3 minutes.

• Stir in the breadcrumbs and cook until they are slightly browned.

• Toss the cooked broccoli into the pan reserving a small bowl of whole florets.

• Drain the pasta and toss into the broccoli mixture.

• Stir in the fresh mozzarella until melted.

• Season with salt and pepper.

• Plate and top with the remaining florets

• Serve with fresh grated Romano cheese

  http://www.great-chicago-italian-recipes.com/penne_and_broccoli.html