nutritional information

Per 1-cup serving:

  • Calories: 200
  • Protein: 7 g
  • Total Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 25 g
  • Cholesterol: 3 mg
  • Sodium: 134 mg
  • Fiber: 2 g
  • Sugar: 2 g

Penne Pasta Salad with Shaved Parmigiano-Reggiano

Penne Pasta Salad with Shaved Parmigiano-Reggiano

Serves 6

30 minutes or fewer

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.
  • 6 oz. penne rigate pasta
  • 2 cups broccoli florets
  • 9 cloves garlic, minced (3 Tbs.)
  • 3 Tbs. olive oil
  • ½ red jalapeño chile, seeded and chopped (1 Tbs.)
  • 10 fresh red or yellow grape tomatoes, halved
  • 1 oz. shaved or crumbled Parmigiano-Reggiano cheese

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. Sauté garlic in oil 1 minute. Add jalapeño, 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.

July 2009

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comments

Made this dish tonight. It was pretty good. Nice and simple. The cheese is definitely a must! I think I will try it with asparagus or spinach next time though.

Myriah - 2012-08-21 01:35:10

Most Parmigiano-Reggiano cheese isn't vegan!

Keith - 2012-08-15 01:19:10

6 ounces of pasta to serve 6 people????? Even with broccoli and tomatoes that looks odd.

Terri - 2012-08-14 15:57:39

http://www.vegsoc.org/saycheese

Sam - 2012-08-14 15:08:50

Parmigiano-Reggiano is not vegetarian.

Sam - 2012-08-14 15:07:07