| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 1 serving |
Ingredients
- 8 ounces penne
- 2 tablespoons salt
- 4 ounces fresh broccoli florets
- 1 tablespoon salt
- 2 ounces olive oil
- 1 clove garlic, minced
- 3 ounces sliced black olives
- Salt and ground black pepper
Instructions
- For the pasta: Bring 8 cups water to a boil in a saucepan over high heat. Add the salt and penne. Bring the water back to a near boil, stirring often. Cook to al dente, 5 to 7 minutes; the penne will be firm but not hard.
- For the special blanched broccoli: Bring 4 cups water to a boil in a saucepan over high heat. Add the salt and broccoli. Bring the water back to a near boil; then remove the broccoli, drain and immerse in cold water until cool to the touch. Drain and set aside.
- For Emilio’s special: Heat a 10-inch saute pan over low to medium heat. Add the oil and garlic and saute until the garlic is lightly opaque. Add the broccoli and saute for 30 seconds. Add about 1/4 cup water and the olives. Add salt and black pepper to taste. Continue sauteing until the water has evaporated. Pour the sauteed mixture over the cooked penne.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1480 |
| Total Fat | 70 g |
| Saturated Fat | 10 g |
| Carbohydrates | 183 g |
| Dietary Fiber | 10 g |
| Sugar | 6 g |
| Protein | 34 g |
| Cholesterol | 0 mg |
| Sodium | 1131 mg |
Reviews
This recipe is excellent! It says it was for 1, but I still have leftovers. When I served it, I added Parmesan cheese and it added it the little added kick. Other than that, follow the recipe exactly,