Thursday, February 23, 2012
Meatless Meal For Lent “Penne with Broccoli & Mozzarella”
The Lenten season officially started on February 22, Ash Wednesday and continues till Easter Sunday, April 8th. The traditional purpose of Lent is the preparation of the faithful, as they await the Resurrection of Jesus Christ on Easter Sunday. This is done by prayer, penance, and giving up certain types of luxuries for this season. A favorite food or drink for example; chocolate or soft drinks may be what someone would give up for Lent. I remember when I was a young girl my parents always made sure that we would give up something that was important and special to us. I remember the one thing that I would give up every year which was chocolate. As you, my readers know, I love chocolate and this was extremely hard for me. Then on Easter Sunday we would get a basket filled with goodies and I was able to enjoy my chocolate fix once again.
So with this being said, I would love to share a recipe that I think would be a delicious meatless meal to serve on those Fridays during Lent called “Penne with Broccoli and Mozzarella”. So quick but very tasty and aromatic. This yummy recipe comes from"Great Chicago Italian Recipes". You can serve this dish with plenty of freshly grated Pecorino Romano on top and don’t forget a slice of garlic bread with a crisp green salad. My wine recommendation would be a light white wine called Pinot Grigio, Red Chianti or a Sangiovese.
Buon Appetito !!!
“Penne with Broccoli and Mozzarella”
2 bunches of broccoli in cubes or florets
1 pound of penne pasta (I usually use Barilla)
1 onion sliced
2 cloves of chopped garlic
3 tablespoons of extra virgin olive oil
3 tablespoons of butter
3/4 cup of seasoned bread crumbs
3/4 lb of fresh mozzarella cubed or sliced
Salt & fresh black pepper to taste
1/2 cup of freshly grated Pecorino Romano cheese
Cook broccoli until almost tender. Cook the pasta until al dente. While the pasta is cooking, use a large pan to sauté the sliced onions and garlic in olive oil with butter for about 3 to 4 minutes. Stir in the breadcrumbs and cook until they are slightly browned. Toss the cooked broccoli into the pan. Drain the pasta and toss into the broccoli mixture. Stir in the mozzarella until slightly melted. Season with salt and pepper. Plate your dish and serve topped with freshly grated Pecorino Romano cheese.
Serves: 4-6 people
Till Next Time………..
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Posted by Dottie at 10:51 PM