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Penne Broccoli al Forno

So, broccoli gives you a hard time? Try incorporating it in as many delicious dishes as possible. Tuck the broccoli in a nice, creamy sauce and cook it into the oven with some penne, covered with a generous amount of shredded mozzarella. Al Forno pasta, here we come!
So, broccoli gives you a hard time? Try incorporating it in as many delicious dishes as possible. Tuck the broccoli in a nice, creamy sauce and cook it into the oven with some penne, covered with a generous amount of shredded mozzarella. Al Forno pasta, here we come!

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Ingredients

salt
pepper
2 teaspoons of vegetable oil
5 ounces of penne
1 thyme sprig
8 ounces of broccoli
2 teaspoons of butter
2 garlic cloves, thinly sliced
½ cup flour
1 cup chicken stock
½ cup mozzarella, shredded
1 tablespoon breadcrumbs

Ingredients

Steps

1
Done

Fill a saucepan halfway with water and place it over medium heat. Add a pinch of salt and a small drizzle of oil. Bring the water to a boil.

2
Done

Add the penne along with the thyme sprig.

3
Done

Cook the pasta according to the instructions on the package.

4
Done

Add the broccoli in a large bowl and cover them with hot water. Leave it aside for 5 minutes.

5
Done

Next, heat a skillet over low heat, add the butter in it and melt it. Add the garlic and slowly start pouring the flour.

6
Done

Pour the chicken stock and slowly whisk with circular moves, until the flour is absorbed by the liquid and you obtain a smooth, creamy sauce.

7
Done

Add the broccoli and season with salt and pepper.

8
Done

Add the pasta and cook for 1-2 more minutes.

9
Done

Move the pasta into a glass baking dish and top with the shredded mozzarella and breadcrumbs. Drizzle the remaining vegetable oil.

10
Done

Slide the dish into the oven and bake it for the next 25 minutes at 350 degrees F/175 degrees C.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

624 kcal
Calories
26 g
Protein
18 g
Fat
89 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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