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ZITI WITH BROCCOLI




Source of Recipe


Miami Herald: Cooks Corner


Recipe Introduction


This vegetarian entrée has become a potluck in our house. David Laurenzo of the North Miami Beach Italian market kindly shared the recipe in 1990. The dish can be assembled in advance up to the baking stage. If you're in a hurry, Laurenzo suggests skipping the baking and simply tossing the shredded mozzarella with the hot pasta and cream.



List of Ingredients





• 1 ½ pounds fresh broccoli, cleaned and chopped into bite-size pieces (about 2 cups, or 1 large head)

• 1 pound imported Italian ziti

• 2 garlic cloves, minced

• 2 to 3 tablespoons extra-virgin olive oil

• 4 cups heavy cream

• 4 ounces imported Parmesan or Romano cheese, grated (1 cup)

• 8 ounces mozzarella cheese, shredded




Recipe



Place broccoli in a saucepan with about ½ cup of water and cook over high heat, uncovered, for 5 minutes. Reduce heat, cover and simmer until just tender, about 10 minutes. Drain well and keep warm.

While the broccoli simmers, cook pasta to al dente stage, 8 to 10 minutes. Drain and set aside.

Heat oven to 350 degrees. In a large skillet over medium heat, sauté garlic in the olive oil until lightly browned. Add broccoli and sauté about 1 minute. Add ziti, cream and grated Parmesan; cook another minute, tossing well.

Spoon into a 9-by-13-inch baking pan. Top with mozzarella and bake, covered, for 20 to 25 minutes. Makes 12 servings.