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Fresh Broccoli and Grape Tomato Penne

May 23, 2011

I try to post a variety of easy and medium difficulty recipes here. Sometimes, throwing together the simplest of foods reminds us how yummy solid ingredients can be. So two nights ago, I needed to use up some of my Washington Green Grocer’s organic grape tomatoes and broccoli.

Fresh Broccoli and Grape Tomato Penne

  • 3/4 lb of penne pasta
  • 1 head of broccoli
  • 1 pint of tomatoes, sliced in half
  • 1/2 cup of loosely chopped onion
  • 2 cloves of garlic, minced
  • 2 tsp red pepper flakes
  • 2 tsp kosher salt
  • 2 tb olive oil
  • 1/2 cup of reserved pasta water
  • Romano Cheese.

1. Pre-heat the oven to 400. Bring a pot of water to a low boil.

2. Chop the broccoli stems off. Then chop it so that each piece is about 1-2 inches.

3. Take a large piece of foil and lay it into a baking dish with the all sides folded up. Lay the broccoli, grape tomatoes, garlic, onion, salt, pepper, and olive oil on the foil. Stir with a wooden spoon until all the ingredients are evenly distributed.


Fold the foil over and seal. Place in the oven for 20 minutes

4. Meanwhile, cook the pasta for 10-11 minutes. Drain.

5. When the veggies are done, stir them in with the pasta and add the pasta water. Serve with cheese sprinkled on top.


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One Comment leave one →
  1. May 24, 2011 7:50 am

    I love that you cooked your veggies in an aluminum foil envelope. It’s what my dad would call a “campfire dinner.” I can imagine boiling noodles on the Coleman stove while the veggie packet steams on a grate over the fire. Way better than cans of Dinty Moore!

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