This mixture of whole-grain pasta with green veggies and cheese is a crowd-pleasing Tuesday night supper.
Course: Main Course
Keyword: broccoli, Easy Pasta Sauce, Raspberries Goat Cheese, whole wheat
Author: Christopher Kimball
12ounceswhole-wheat penne rigate
Kosher salt and ground black pepper
4ounceschèvre,fresh goat cheese, room temperature
8tablespoonsextra-virgin olive oil,divided
1tablespoongrated lemon zest,plus lemon wedges to serve
1medium yellow onion,finely chopped
8medium garlic cloves,minced
1teaspoonred pepper flakes
In a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 table- spoons salt, then boil until barely cooked and still quite firm. Reserve 2 cups of the cooking water, then drain and set aside.
Meanwhile, in a small bowl, use a fork to mix the goat cheese, 5 tablespoons of the oil, and ½ teaspoon each salt and pepper. Set aside. In a 12-inch nonstick skillet over medium, combine 1 tablespoon of the remaining oil and the panko. Cook, stirring, until light golden brown, 6 to 8 minutes. Stir in ½ teaspoon each salt and pepper, then transfer to a small bowl. Let cool, then stir in the lemon zest. Set aside.
Return the skillet to medium and heat the remaining 2 tablespoons oil until shimmering. Add the onion and cook, stirring, until beginning to brown, about 5 minutes. Stir in the garlic, anchovies and pepper flakes; cook until fragrant, about 30 seconds. Stir in the Broccolini and ¼ cup of the reserved pasta cooking water. Cover and cook until the Broccolini turns bright green, 30 to 60 seconds. Add the cooked pasta and 1 cup of the reserved pasta water. Cook, stirring, until al dente and the Broccolini is crisp-tender, 3 to 4 minutes.
Off heat, add the goat cheese mixture and 1/3 cup of the remaining reserved pasta cooking water. Stir until the pasta is evenly coated, adding more pasta water as needed. Taste and season with salt and pepper. Transfer to a serving platter and sprinkle with the panko mixture. Serve with lemon wedges.