1½ pounds fresh broccoli, cleaned and chopped into bite-size pieces (about 2 cups, or 1 large head)
1 pound imported Italian ziti
2 cloves garlic, minced
- More pet-food recalls linked to potential salmonella contamination
- Seattle company copes with backlash on $70,000 minimum wage
- Man drowns in Lake Washington after hopping off boat
- Impressions from day 3 of Seahawks training camp --- Christine Michael, the center position, Tyler Lockett, and more
- After signing $43 million contract, Bobby Wagner admits he didn’t expect Seattle to draft him
Most Read Stories
2 to 3 tablespoons extra virgin olive oil
4 cups heavy cream
4 ounces (1 cup) imported Parmesan or Romano cheese, grated
8 ounces mozzarella cheese, shredded
1. Place broccoli in a saucepan with about ½ cup of water and cook over high heat, uncovered, for five minutes. Reduce heat, cover and simmer until just tender, about 10 minutes. Drain well and keep warm. While the broccoli is simmering, cook pasta to al dente stage in boiling water, about eight to 10 minutes. Drain and set aside.
2. Saute the garlic in the olive oil in a large frying pan over medium heat until garlic is lightly browned. Add the broccoli and saute about 1 minute. Add the ziti, heavy cream and grated Parmesan and cook about an additional minute, tossing well.
3. Spoon into a 9- by 13-inch baking pan. Top with mozzarella cheese and bake, covered, at 350 degrees for 20 to 25 minutes.
— Adapted by The Miami Herald from David Laurenzo, 1990