Tuesday, October 29, 2013

Broccoli and cheese pasta

Simple comfort food:  Trim fresh broccoli into florets and cut the stems into thin slices and small dice.  Blanch until crisp-tender, shock with cold water to stop cooking while they're still bright green, and set aside.

Start short pasta (I used penne rigate), and make a quick Mornay sauce with a flour-butter roux, salt and pepper, minced garlic and onions and about a cup of shredded Cheddar.

When the sauce is thickened, add the drained broccoli. When the pasta is al dente, drain it very well and stir it in. Serve!