Penne and Broccoli with Fresh Mozzarella

Serves 4 to 6 people

2 bunches of broccoli
1 pound of penne pasta
1 bunch of long green onions, chopped
2 cloves of garlic, chopped
3 Tbls of extra virgin olive oil
3 Tbls of butter
3/4 cup of seasoned bread crumbs
3 medium size balls of fresh mozzarella, sliced
1 tsp of salt
1 tsp of fresh ground black pepper
1/2 cup of fresh grated Romano cheese

PREPARATION
Bring 6 quarts of salted water to a boil.
Add the broccoli and cook until almost tender.
Remove the broccoli with a slotted spoon.
Cook the pasta in the broccoli water until al dente. Around 8 to 10 minutes.
While the pasta is cooking, use a large frying pan to sauté the onions and garlic in the olive oil and butter for 2 to 3 minutes.
Stir in the breadcrumbs and cook until they are slightly browned.
Toss the cooked broccoli into the pan reserving a small bowl of whole florets.
Drain the pasta and toss into the broccoli mixture.
Stir in the fresh mozzarella until melted.
Season with salt and pepper.
Plate and top with the remaining florets
Serve with fresh grated Romano cheese

http://www.great-chicago-italian-recipes.com/penne_and_broccoli.html