This entree was (heavily) inspired by a recent episode of the Rachael Ray Show. (Shockingly, no EVOO is involved.) All-told, this took about 20 minutes to pull together -- making it definitely my kind of meal.
Cheddar Penne with Broccolini
makes 4 servings
1 pkg broccolini
6 oz whole wheat penne
2 tablespoons unsalted butter
2 cloves garlic, minced
1 1/2 tablespoon unbleached all-purpose flour
1 cup organic skim milk
1 1/2 cups white cheddar cheese, shredded
pinch coarse sea salt
pinch ground black pepper
1 tablespoon chives, chopped
1. Bring a large pot of water to boil. Add the sea salt and pasta to the boiling water. Cook for about 8 minutes, then add the broccolini to the water and boil for another 4 or 5 minutes, or until the pasta is done.
2. Meanwhile, melt the butter in a small sauce pot over medium heat. Add the garlic and cook for about 2 minutes -- try to avoid letting the garlic brown. Next, whisk in the flour. Once the flour is incorporated, whisk in the milk. Continue stirring until the mixture has thickened; season with black pepper.
3. Remove from the heat and stir in 1 cup of the cheddar cheese. Set aside.
4. Drain the pasta and broccolini. Pour into a bowl and mix together with the cheese sauce.
5. Pour the pasta and sauce into a casserole dish. Top the pasta with the remaining 1/2 cup of cheese. Place in the oven under the broiler and allow to cook until the cheese is melted and lightly browned.
6. Remove the pasta from the oven and top with the chives. Allow to cool for a few minutes before serving.
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