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Penne al Formaggio


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  • 1 lb. Penne
  • 4 tbsp Olive Oil
  • 3/4 c. grated Pecorino Romano cheese
  • 1 c. chicken stock
  • 4 cloves garlic, thinly sliced
  • 4 c. steamed broccoli, coarsely chopped
  • Freshly ground black pepper


Servings 5


Step 1

Cook pasta 'til al dente. Drain. Meanwhile, heat olive oil over in a pan over medium flame. Add garlic and cook for 2 minutes. Add broccoli and saute for 1 minute. Add chicken stock, raising flame to high. Stir occasionally and cook until liquid is almost evaporated. Mix pasta with broccoli sauce and season with pepper and cheese.


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