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Farm Fresh: Broccoli, pasta, cream combine in beautiful dish

Thursday, October 24, 2002

By Arlene Burnett, Post-Gazette Staff Writer

Today's recipe, Ziti With Broccoli and Garlic Cream Sauce, is a feast for the eyes and the palate.

Broccoli and ziti are tossed together with a rich cream sauce. And it's this sauce that takes this dish from ordinary to extraordinary. With every mouthful, there are hints of garlic, butter, scallions and white wine. Don't hide the visual appeal of this dish in a bowl; show it off on a platter.

Ziti with Broccoli and Garlic Cream Sauce

  • 1 pound broccoli, cut into
  • 1 1/2-inch florets (about 3 cups)
  • 8 cups water
  • 1 tablespoon olive oil
  • 8 to 10 ounces ziti
  • 2 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 1/4 cup white wine
  • 1 1/2 cups heavy cream
  • 3 scallions, white and green parts, cut into strips
  • 1/2 red pepper, cut into strips (optional)
  • 3 tablespoons grated Parmesan cheese
  • Freshly ground pepper

Steam the broccoli or blanch it in boiling water until it is bright green and just tender. Drain well; set aside. Put the water and olive oil in a large pot; bring to boil. Add the ziti; cook for 10 minutes. Drain and set aside.

Heat butter in a large skillet. Add the garlic and cook for about 2 minutes, until softened but not brown. Add the wine and cook for 1 minute until reduced to 1 tablespoon; add the cream. Increase the heat to moderately high and bring to boil. Boil for 2 to 3 minutes, until the cream thickens and is reduced by about a third. Put the ziti and broccoli in a large bowl, add the sauce, scallions, red pepper and Parmesan cheese and toss together. Season with freshly ground black pepper and serve at once. Serves 4.

-- "Good Old Food" by Irena Chalmers

Arlene Burnett can be reached at aburnett@post-gazette.com or 412-263-1577.

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