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Whole-Wheat Penne with Broccolini and Chèvre
Tangy fresh goat cheese and fruity extra-virgin olive oil create a light but creamy sauce for pasta and broccolini. Meanwhile, lemony toasted breadcrumbs add a pleasing textural contrast as well as a bright flavor accent. If you can't find Broccolini, sometimes called “baby broccoli,” substitute an equal weight of broccoli florets.
4
Servings
Tip
Don't use cold goat cheese; it needs to be at room temperature to combine with the oil. Also, don't boil the pasta until al dente; it should still be very firm when drained, as it will continue cooking in the skillet with the broccolini.
40 minutes
Ingredients
-
10
ounces whole-wheat penne rigate
-
Kosher salt
Directions
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01In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 tablespoons salt, then cook until barely cooked and still quite firm. Reserve 2 cups of the cooking water, then drain the pasta and set aside.
Reviews
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I’ve been working my way through the Tuesday Nights cookbook, and this is one of our new favorites. But it takes way longer to prep than 40 minutes. I had about 8 ounces of fresh broccoli, so I used it and rounded it out fresh, young kale leaves. Don’t forget that last squeeze of lemon. So good!