Penne With Broccoli, Mascarpone And Dolcelatte

Recipe courtesy of The Meat Free Monday Cookbook
The Meat Free Monday Cookbook

Tara Fisher​

It isn’t immediately obvious why the Italians call short tubes of pasta cut at an angle penne (feathers) but if you look at the nib of an old-fashioned quill pen, the name starts to make sense. Brassicas and cheeses often go well together. Here, broccoli is combined with sweet, creamy mascarpone and gorgonzola dolcelatte to make an irresistible sauce, which oozes into the penne and sticks to their ridged sides.

Recipe courtesy of The Meat Free Monday Cookbook edited by Annie Rigg © 2016 Kyle Books, and the photographs © Tara Fisher. Hardcover edition originally published in April 2012. No images may be used, in print or electronically, without written consent from the publisher.

4
Servings
194
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Pound  broccoli, chopped into small florets
  • 1/4  Cup  mascarpone
  • 7  Ounces  gorgonzola dolcelatte
  • 2  Tablespoons  crème fraîche
  • 1  Tablespoon  balsamic vinegar
  • 1  Tablespoon  dry white wine
  • 14  Ounces  penne
  • 2  Tablespoons  capers
  • 4  Tablespoons  black olives
  • 1  Tablespoon  hazelnuts, crushed and toasted
  • salt and freshly ground black pepper

Directions

Steam the broccoli florets over a pan of boiling water for 4–5 minutes. Chill under cold water and set aside.

In a heavy pan, gently heat the mascarpone, dolcelatte, crème fraîche, vinegar, and wine. Add the broccoli florets.

Cook the pasta in boiling salted water until it is just tender, drain well, return to the pan, and add the hot sauce. Sprinkle with capers, olives, and hazelnuts, and toss well. Adjust the seasoning and serve.

Nutritional Facts

Total Fat
5g
7%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
12mg
4%
Carbohydrate, by difference
30g
23%
Protein
10g
22%
Vitamin A, RAE
59µg
8%
Vitamin C, total ascorbic acid
46mg
61%
Vitamin K (phylloquinone)
102µg
100%
Calcium, Ca
136mg
14%
Choline, total
19mg
4%
Fiber, total dietary
7g
28%
Folate, total
67µg
17%
Iron, Fe
2mg
11%
Magnesium, Mg
47mg
15%
Niacin
1mg
7%
Phosphorus, P
173mg
25%
Selenium, Se
1µg
2%
Sodium, Na
763mg
51%
Water
186g
7%
Zinc, Zn
1mg
13%