1/2 pound penne pasta
5 cups broccoli florets or 1 12-ounce bag frozen broccoli florets
1/4 cup extra-virgin olive oil
10 garlic cloves, thinly sliced
1/2 cup reduced-sodium chicken broth
Grated zest of 1 lemon
Salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
- Prepare penne according to package directions for al dente (just firm). Two to 3 minutes before penne are ready, add broccoli. Finish cooking, drain and set aside.
- Meanwhile, in a large skillet over medium-high heat, add oil. Sauté the garlic for 1 to 2 minutes, or until aromatic and beginning to color.
- Add broth and bring to a boil for 3 to 5 minutes, or until reduced by half, stirring frequently. Add pasta, broccoli and lemon zest and cook until coated with sauce. Season generously with salt and pepper. Transfer to serving bowl and top with cheese. Serves 4.
Tips: For quicker prep, buy bagged broccoli florets. For more cheese flavor and fewer calories, grate your own Parmesan cheese with a Microplane grater, a small-holed handheld grater. It produces a finer shred, so you get more coverage with less cheese.
Serves 4. One serving contains:
17 grams total fat
5 milligrams cholesterol
135 milligrams sodium
50 grams carbohydrates
5 grams dietary fiber
4 grams sugar
13 grams protein
Sources: The American Cancer Society website, cancer.org, and “The Great American Eat-Right Cookbook
This article appears in the summer 2017 issue of Cancer Care magazine.