MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Leaving Home Penne Rigate With Broccoli
 Categories: Vegetables, Cheese, Pasta
      Yield: 4 Servings
 
           Salt
  1 1/2 lb Broccoli;
           - washed, stems discarded,
           - in bite-size florets
      1 lb Penne rigate
    3/4 c  Extra-virgin olive oil
    2/3 c  Pecorino cheese;
           - fine grated,
           - more for serving
           Pepper; fresh ground
 
  Note that the broccoli cooks long enough to turn soft and buttery.
  When you work it all together with your wooden spoon-broccoli,
  olive oil, and cheese-the broccoli turns into the sauce.
  
  Use a colander with fairly small holes (or a mesh strainer) so that
  the broccoli buds don't escape into the sink when you drain the
  pasta.
  
  Bring a big pot of water to a boil. Add a good handful of salt
  (about 1/4 cup), enough that you can taste it. Set a fine strainer
  in the sink.
  
  When the water comes to a boil, add the broccoli and wait until the
  water returns to a boil. Add the pasta and set the timer to the
  number of minutes recommended on the box. When the timer rings,
  drain the penne and broccoli in the colander, then dump them into a
  large serving bowl. Add the olive oil and mix well with a wooden
  spoon so that the pasta is coated and the bits of broccoli are well
  distributed throughout. Add the cheese and stir well until you have
  a nice, green-speckled sauce. Sprinkle with a little extra cheese,
  and add some pepper.
  
  Recipe by Anna Boiardi & Stephanie Lyness; Delicious Memories
  
  Recipe FROM: Epicurious, May 2011
  
  Formatted by: Dave Drum, Jun 05, 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM