Penne and Broccoli with Fresh Mozzarella

Serve this Penne and Broccoli with Fresh Mozzarella with plenty of fresh grated Romano and garlic bread of course.

INGREDIENTS

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