Penne With Broccoli, Mascarpone And Dolcelatte

Recipe courtesy of 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
675
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
24g
38%
Sugar
6g
N/A
Saturated Fat
13g
67%
Cholesterol
57mg
19%
Protein
28g
57%
Carbs
86g
29%
Vitamin A
200µg
22%
Vitamin B12
0.7µg
11%
Vitamin B6
0.4mg
22.4%
Vitamin C
102mg
100%
Vitamin D
0.4µg
0.1%
Vitamin E
2mg
8%
Vitamin K
120µg
100%
Calcium
374mg
37%
Fiber
7g
28%
Folate (food)
112µg
N/A
Folate equivalent (total)
112µg
28%
Iron
3mg
16%
Magnesium
97mg
24%
Monounsaturated
7g
N/A
Niacin (B3)
3mg
15%
Phosphorus
486mg
69%
Polyunsaturated
2g
N/A
Potassium
770mg
22%
Riboflavin (B2)
0.4mg
24.8%
Sodium
831mg
35%
Thiamin (B1)
0.2mg
13.6%
Zinc
3mg
23%

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