By Elizabeth Szlek
I always make this pasta in the fall, because the colors remind me of the beautiful falling leaves!
8 oz. penne rigate
1 bunch fresh broccoli, cut into florets
1 bunch scallions, sliced thin
Extra virgin olive oil
4 garlic cloves, minced
8 sundried tomatoes, soaked in boiling water and then sliced
1 Tbsp. capers
Fresh mushrooms, sliced
Orange or yellow or red pepper, sliced thin
Red pepper flakes (optional)
Dry white wine, 4 oz.
Romano or Parmesan cheese
Add olive oil to a medium frying pan, and heat. Add garlic, and then scallions, then pepper, then mushrooms, capers and red pepper flakes. Sauté until softened. Add sundried tomatoes at the end, and add the wine. Cook gently until wine is absorbed and remove from heat.
Boil water and add sea salt. Add penne and cook for five minutes. Add broccoli to the water and cook for three minutes longer.
Drain pasta and broccoli. Pour into a large bowl and top with the vegetables. Top with the cheese, and perhaps a bit more olive oil so that the dish is moist.