Quick & Easy Penne with Broccoli Serves 4.

penne recipe

Quick, easy and delicious!  Here’s a recipe for those nights when there may be so little time or inclination for getting a meal on the table.  You can substitute other vegetables for the broccoli, such as cauliflower, thinly sliced butternut squash or spinach,  Freshly grated imported Parmesan will really boost the flavor, if you have it on hand.  Add any protein you like.  My favorite is to add vegan meatballs from the frozen food section of most supermarkets.

Recipe by: Arlene Jacobs




1 lb. penne

¼ cup extra-virgin olive oil

2 heads broccoli, sliced ¼-inch, about 3 cups

¼ cup sun-dried tomatoes in oil, drained and chopped

6-8 cloves garlic, finely minced

½ tsp. dried thyme

¼ tsp. red pepper flakes, or to taste

¼ cup freshly grated Parmesan, plus 2 tbsps. more for garnish

Kosher salt




  1. Cook pasta al dente, as per instructions on box. Drain and reserve about ½ cup pasta water.
  2. Heat 2 tbsps. of the oil over medium-high and sauté broccoli, stirring frequently, for about 4 minutes, or until starting to caramelize.
  3. Reduce heat to low, add the sun-dried tomatoes, minced garlic, thyme, and red pepper flakes. Cook, stirring often for about 2 minutes. Add enough pasta water to moisten. Cook one minute more to reduce and add Parmesan and remaining oil, tossing well. Season with salt, if necessary. Garnish with remaining parmesan at the table.


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