Ingredients
- 7 tbsp Cento Imported Extra Virgin Olive Oil
- 3 tbsp Butter
- 4 tsp Bellino Minced Garlic
- 1 bunch (about 2 cups) Broccoli Spears
- 1 cup Cento Chicken Stock
- 1/2 cup Fresh Basil Leaves, chopped
- 1 lb Anna Penne Rigate
- 1 tbsp Fresh Parsley, chopped
- Grated Romano Cheese, to taste
- Cento Crushed Red Pepper, to taste
Directions
In a large skillet, heat oil and butter over medium heat. Gently brown the garlic, then add broccoli and gently stir to avoid breaking. Increase heat to high, add stock and bring to a boil. Reduce heat to medium-low and cover, allowing broccoli to simmer about 5 minutes. In the meantime, prepare pasta according to package directions. Drain and reserve 2 cups pasta water. Add pasta and ¼ cup basil to the broccoli skillet. Add reserved pasta water until desired consistency is achieved, then bring to a boil and remove from heat. Place in serving dish and top with remaining basil, parsley, pepper and grated cheese. Serves 4-6.
