Cheesy Penne with Broccoli and Bacon
This recipe is a simpler version of my Rigatoni with Pancetta and Kale. It has all of the same attributes as that recipe, but the broccoli is probably a bit more approachable for kids than kale. This is a perfect quick week-night meal because it can be made in 30 minutes or less. And, it accepts the addition of diced rotisserie chicken or other favorite vegetables easily. I use fresh broccoli, but of course you can use frozen. Try adding frozen peas or spinach. This dish loves the company of garlic bread and a nice salad!
- 8 oz penne
- 8 oz broccoli
- 6 oz bacon, diced
- 2 tbsp olive oil
- 2 clove garlic, chopped
- 4 oz fresh tomato, diced (I do not like to use canned tomatoes for this dish because it makes the sauce too pink. But, you can if you like.)
- 3 cup whole milk
- 1 tbsp all purpose flour
- 4 oz Gruyere cheese (If necessary you can substitute this with some parmesan, but it is creamier with the Gruyere.)
Bring 2 quarts of salted water to boil in a 4 quart pot.
Add penne and cook for 8 minutes. Add broccoli and continue cooking for another two minutes.
Pour penne and broccoli into colander to drain and return pot to stove.
Heat pot on medium heat.
Add olive oil and bacon and saute' on low heat until bacon begins to brown.
Add garlic and stir for about 1 minute.
Combine milk and flour, ensuring that there are no lumps, and add to pot.
Bring to simmer, stirring continuously, until slightly thickened.
Add tomatoes and cheese and stir to incorporate.
Add pasta and broccoli and stir gently until pasta is cooked to desired doneness and sauce coats pasta.
Adjust seasoning and serve immediately.