Penne Rigate With Broccoli And Turmeric |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I made this tonight and it was wonderful. Not being a big fan of turmeric, I was skeptical. I always put less than the recipe calls for. Not knowing how good this dish was going to turn out, I cut the pasta and broccoli in half, but used the listed amount for the sauce. Read more . I hope you enjoy. 101 Foods That Could Save Your Life! Ingredients:
3 cups broccoli, stems and florets, raw, trimmed |
1 pound penne rigate pasta |
2 tbl. extra-virgin olive oil |
1 tsp. turmeric, ground (i used 1/8 tsp) |
1/2 tsp. black pepper, cracked and ground |
1 tbl. garlic, fresh, minced |
1 tsp. ginger, fresh, minced |
1/2 cup chicken or vegetable stock |
1/4 cup white wine, chardonnay |
3/4 tsp. salt |
Directions:
1. Fill a 4-quart pot with cold water and bring to a boil.
2. Add broccoli and cook until tender.
3. Once broccoli is cooked, take out of water and place into a strainer in the sink. Do not rinse.
4. If necessary, add more water to pot to cook pasta and return to the stove.
5. Bring water to boil and add pasta.
6. Cook al dente.
7. Strain pasta but do not rinse.
8. Rinse pot and return to stove.
9. Place olive oil into pot and heat on medium-high for 1/2 minute.
10. Add garlic, ginger, turmeric, black pepper to the oil and quickly stir constantly until you can smell the garlic. Only takes a minute.
11. Add chicken stock and white wine to pot and let mixture come to a boil.
12. Add salt and stir twice.
13. Add pasta to the seasoning mixture and fold into sauce to completely cover noodles.
14. Turn off heat and add broccoli to pasta and fold gently until completely coated.
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