Penne and Broccoli
with Fresh Mozzarella


Great Pasta

This Penne and Broccoli with Fresh Mozzarella is a very tasty dish. It’s one of the quickest main dish recipes to make and one of the best ways to eat broccoli.

The broccoli in this dish will break down a bit into a sauce so I usually reserve a cooked bowl of florets to toss into the pasta. This sauce uses no cream but the fresh mozzarella melted into it gives it a creamy rich texture.

Serve this Penne and Broccoli with Fresh Mozzarella with plenty of fresh grated Romano and garlic bread of course.


  • 2 bunches of broccoli
  • 1 pound of penne pasta
  • 1 bunch of long green onions, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbls of extra virgin olive oil
  • 3 Tbls of butter
  • 3/4 cup of seasoned bread crumbs
  • 3 medium size balls of fresh mozzarella, sliced
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1/2 cup of fresh grated Romano cheese


  • Bring 6 quarts of salted water to a boil.
  • Add the broccoli and cook until almost tender.
  • Remove the broccoli with a slotted spoon.
  • Cook the pasta in the broccoli water until al dente. Around 8 to 10 minutes.
  • While the pasta is cooking, use a large frying pan to sauté the onions and garlic in the olive oil and butter for 2 to 3 minutes.
  • Stir in the breadcrumbs and cook until they are slightly browned.
  • Toss the cooked broccoli into the pan reserving a small bowl of whole florets.
  • Drain the pasta and toss into the broccoli mixture.
  • Stir in the fresh mozzarella until melted.
  • Season with salt and pepper.
  • Plate and top with the remaining florets
  • Serve with fresh grated Romano cheese

    Serves 4 to 6 people

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