whole-wheat penne with romanesco broccoli

penne integrali con broccolo romano

TOTAL TIME: 40 minutes

MAKES: 4 to 6 servings

The sweet, somewhat assertive flavor of cauliflower is a natural match for rich, nutty Parmigiano-Reggiano or Grana Padano. Romanesco cauliflower gives the dish dramatic flair, with its lime-green color and it's seashell-like florets. However, its flavor is similar to that of conventional cauliflower, so go ahead and use that if your market doesn't stock Romanesco.

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Ingredients

Fine sea salt
1/4 cup plus 2 tablespoons extra-virgin olive oil plus more for drizzling
1 medium onion, finely chopped
Freshly ground black pepper
1 pound whole-wheat penne
2 pounds cauliflower (preferably Romanesco), cut into 3/4-inch wide florets
5 cups packed finely grated Grana Padano or Parmigiano-Reggiano cheese (about 10 ounces)
Flaky coarse sea salt (optional)

Instructions

Bring a large pot of salted water to a boil.

Meanwhile, in a large skillet, heat oil over medium-high heat; add onion, 1/4 teaspoon fine sea salt and generous pinch pepper. Reduce heat to low and cook, stirring occasionally, until softened, about 12 minutes. Remove skillet from heat.

Add pasta to the boiling water; cook for 6 minutes, then stir in cauliflower. Continue to boil, stirring occasionally, until pasta

is al dente.

Reserving 1/2 cup pasta cooking liquid, drain pasta and cauliflower. Immediately transfer to a large serving bowl. Add 1/3 cup pasta cooking liquid, onion and its oil, and about 3 1/2 cups cheese, toss to combine. Moisten with extra pasta cooking liquid, if desired. Divide pasta among serving bowls. Drizzle with oil and sprinkle with remaining cheese and a little coarse salt, if desired. Serve immediately.

January 2011