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Whole-Wheat Penne with Broccolini and Chèvre

4 Servings

40 minutes

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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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Reviews
Tricia S.

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!

Tricia S.

Btw, you can cut hundreds of calories by using less oil and more pasta water.