Penne pasta was invented in the 1800s by Giovanni Battista Capurro. The pasta is typically served with either a white sauce or a red sauce. This version of sauce was created by me for my children using their ingredients. The broccoli flowerets in this recipe only use the very top of the broccoli. It is a smooth and cream sauce that’s elements can be compared to three dishes Alfredo, Mac and cheese, and cheddar broccoli soup. We love to sprinkles shredded parmesan cheese on top as well.  

 

Serving Size: 5 People

 

 Ingredients

3 ¾ Cup Penne Pasta

1/2 Cup Broccoli Tops Finely Chopped (not the stems)

1 Cup Heavy Cooking Cream

½ Cup Shredded Mexican Four Cheese Blend

¼ Cup Shredded Mozzarella Cheese

¼ Teaspoon Garlic Powder

½ Teaspoon Onion Power

1/8 Teaspoon Turmeric Powder (Optional)

¼ Teaspoon Salt

¼ Cup Shredded Parmesan Cheese (optional for sprinkling on top of the pasta once it is done.)

 

Instructions

 

Step 1 – Cut off only the tops of the broccoli and chop them into really fine pieces.

Step 2 – In a medium sauce pan add in the heavy cream and set the temperature to medium low.

Step 3 – While the cream is heating start to heat  water for boiling in a large pot.

Step 4 – When the cream is hot and simmering add in the spices and stir until well combined. Once the spices are all mixed in add in both shredded cheeses and stir they are fully melted into the sauce. When they sauce is creamy and no longer stringy turn the heat down to low to keep the sauce until the pasta in done boiling.

Step 5 – Once the water has started to boil add in the penne pasta and boil it following the instructions on the package the pasta came in.

Step 6 – When the pasta is done turn off the heat and drain the pasta using a pasta strainer.

Step 7 – After the pasta is fully strained quickly add it to the sauce and stir them together until all of the pasta is coated with sauce. Sprinkle with parmesan cheese, serve warm and enjoy.