Ingredients per 4 servings
- 1 lb broccoli
- 1 lb perciatelli pasta (or your favourite)
- 7 oz Provola cheese
- 2 ½ tablespoons Academia Barilla 100% Italian Extra Virgin Olive Oil
- salt to taste
Slice the provola and set aside.
Trim the broccoli and remove the leaves and the tough part of the stems. Wash under cold running water. Then, remove the stems entirely and cut into equally-sized florets.
Place a sauté pan over low heat and add the olive oil. Add the broccoli and cook for about 10 minutes. Add a little water from time to time so that the broccoli doesn’t stick to the bottom. Once done cooking, adjust the salt and keep warm.
In the meantime, cook the pasta in a large pot of boiling salted water for the time indicated on the box. Drain and transfer the pasta into a baking dish lined with parchment paper. Toss the pasta with broccoli and sliced provola. Bake in a 350° F oven for 10 minutes or until the top of the dish is golden.
Remove from the oven and serve immediately