Penne Pasta Salad with Shaved Parmigiano-Reggiano
A high-quality, aged Parmigiano-Reggiano cheese is essential to this recipe's success: the bold, salty flavor curbs the need for extra fat or seasoning. The salad also makes a quick weeknight meal when served hot.
Ingredients
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6 ounces penne rigate pasta
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2 cups broccoli florets
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9 cloves garlic, minced (3 tablespoons)
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3 tablespoons olive oil
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1/2 red jalapeno chile, seeded and chopped (1 tablespoon)
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10 fresh red or yellow grape tomatoes, halved
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1 ounce shaved or crumbled Parmigiano-Reggiano cheese
Directions
1.
Cook pasta in large pot of boiling salted water 8 minutes. Add broccoli, and cook 1 minute more. Drain, reserving 1/4 cup cooking water.
2.
Return pot to stove, and heat oil over medium heat. Saute garlic in oil 1 minute. Add jalapeno, and cook 30 seconds. Stir in pasta mixture, tomatoes, and reserved cooking water. Transfer to large serving bowl, and season with salt and pepper, if desired. Cool to room temperature, and top with cheese.
Nutrition information
Calories 200, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 134 mg, Carbohydrate 25 g, Fiber 2 g, Protein 7 g, Sugars 2 g
Percent Daily Values are based on a 2,000 calorie diet
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