Broccoli Penne

De.Ma.Cuisine's picture

Sep. 19, 2012

Ingredients

Broccoli 2 (cut into large pieces)
Carrot 1 (grated)
Cayenne pepper 1 Pinch
Garlic powder 1/2 Teaspoon
Regular salt 1 Pinch
Green bell pepper 1 Pinch
Tarragon 1 Teaspoon (Fresh)
Oregano 1/2 Teaspoon (Fresh)
Thyme 1/2 Teaspoon (Half a sprig, Fresh)
Dijon mustard 1 Tablespoon
Balsamic vinegar 1/2 Cup (8 tbs) (Reduced to about 2
Olive oil 3 Tablespoon
Pasta water 3/4 Cup (12 tbs)
Canadian bacon 1 Ounce (1 slice, for topping)
Parmesan cheese 1/4 Cup (4 tbs) (for topping)
Almond 1/4 Cup (4 tbs) (for topping)
Egg 1 (for topping)
Penne pasta 1/2 Box

Directions

Getting Ready:

1. Toss broccoli with a bit of olive oil, salt, and pepper. Roast broccoli at 400F for 20 minutes.

2. While the broccoli is in the oven, grate the carrots.

3. Halfway through the cooking time of the broccoli, add grated carrots (also tossed with a bit of oil, salt, and pepper).

4. While the broccoli and carrots finish cooking, cook and drain pasta, reduce balsamic vinegar (watch carefully so it doesn’t burn), and cook bacon.

Making:

1. Whisk together the mustard, reduced balsamic vinegar, herbs, cayenne, garlic powder, salt, pepper. 2. Stream in 2-3 T olive oil as you whisk, then add the pasta water.

3. Right before serving, fry the egg(s) (I cooked mine covered so the top would set quicker).

4. Combine pasta, sauce, and veggies. Top with an egg.

Serving:

1. In addition to the egg, serve with a halved piece of bacon, the almonds, and the parmesan cheese.

2. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 3