Ingredients
1/4 cup extra virgin olive oil 60 ml
3 cups broccoli florets 525 grams
1/2 onion
1 red bell pepper
5 cloves garlic
2 1/2 cups vegetable broth 595 ml
2 cups penne pasta 200 grams
1/2 cup greek yogurt 125 grams
1/4 cup finely grated manchego cheese 20 grams
handful fresh parsley
pinch sea salt
dash black pepper
Method
STEP 1
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 3 cups broccoli florets, mix with the olive oil and then place all the florets in a single layer, cook for 2 minutes per side without mixing, then remove the broccoli from the pan, set aside and season with sea salt & black pepper
STEP 2
Using the same pan with the same heat, add in 2 tbsp extra virgin olive olive, along with 1/2 onion finely diced, 1 red bell pepper roughly chopped and 5 cloves garlic roughly chopped , mix with the olive oil, after 4 minutes and the vegetables are lightly sautéed, season with sea salt & black pepper, mix together, then add in 2 1/2 cups vegetable broth and turn up the heat to a high heat
STEP3
Once the broth comes to a boil, add in 2 cups penne paste and mix together, mix the the pasta every 2 to 3 minutes
STEP 4
After 9 minutes and most of the broth has been absorbed by the pasta, but there is still some broth left, add the broccoli back into the pan, place a lid on the pan and lower the heat to a low-medium heat
STEP 5
After 3 to 4 minutes, turn off the heat and remove the lid, let the pasta cool off for a couple minutes, then add in 1/2 cup Greek yogurt at room temperature into the pasta, season with black pepper and mix together until well mixed
STEP 6
Finely grate some Manchego cheese over the pasta and sprinkle with finely chopped parsley, enjoy!
Recipe from Spain in a fork