There’s something about broccoli, pasta and cheese that works really well together.
(Yield: 4 servings)
¾ lb Penne or any short-cut pasta
2 c broccoli florets
1 tbsp butter
1 tbsp flour
¼ c heavy cream
¾ c whole milk
½ c shredded Fontina
1/3 c shredded sharp Cheddar
1/3 c grated Parmesan
1 garlic clove, crushed
Prepare the pasta according to the package directions. When the pasta is almost al-dente, add the broccoli to the water and boil together about 2 minutes.
In the meantime, prepare the sauce. In a medium saucepot, make a light roux with butter and flour. Then whisk in the cream and milk over medium-low heat. Stirring occasionally bring the mixture to a slight simmer. The sauce will thicken – when it is thick enough to coat the back of a wooden spoon, stir in the cheeses and season with a pinch of salt and pepper. When the cheeses have melted, add the garlic and turn the heat off.
Combine the pasta, broccoli and sauce together, and sprinkle some extra Parmesan over the top. Enjoy.