Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Whole-Wheat Penne with Broccolini and Chèvre
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
-
01In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 tablespoons salt, then cook until barely cooked and still quite firm. Reserve 2 cups of the cooking water, then drain the pasta and set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTReviews
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
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!