Recipes: Pasta for Mother's Day meal

  • Updated: May 7, 2014 - 1:50 PM

PENNE WITH BROCCOLI, RAISINS AND NUTS

Serves 4.

From JeanMarie Brownson of the Chicago Tribune.

• 1/4 c. olive oil

• 1 large (10-oz.) sweet onion, quartered, thinly sliced

• 1 c. raisins

• 1/2 c. nuts, such as slivered almonds, pecans or cashews

• 3 large cloves garlic, finely chopped

• 1/2 tsp. salt

• 1/4 tsp. crushed red pepper flakes

2 broccoli crowns, about 13 oz. total, ends trimmed, stalks peeled

• 1/2 lb. whole-wheat penne pasta

Directions

Heat olive oil in a large skillet over medium heat. Add onion; cook, stirring often, until richly golden and tender, 6-8 minutes. Stir in raisins, nuts, garlic, salt and pepper flakes. Remove from heat.

Bring a large pot of salted water to a boil. Add the broccoli; cook until fork-tender, 3 to 5 minutes. Remove with a slotted spoon to a cutting board. Now add the pasta to the boiling water; cook until al dente, 8 to 10 minutes.

Meanwhile, cut the broccoli into 1-inch pieces; add to the skillet. Scoop about 1/4 cup of the pasta cooking water into the skillet. Drain the pasta; put into large bowl. Turn the skillet to high; heat everything to very hot, then stir into the pasta. Toss to mix.

Nutrition information per serving:

Calories 561 Fat 21 g Sodium 322 mg

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