Parmesan Broccoli Penne ~ Featuring Bertolli

I hope you know what I’m talking about when I say every once in a while, cooking for my family gets frustrating.  Their palates are limited and they each have a few favorites that they want me to make over and over again.

I’m constantly getting creative and interesting recipes in my inbox from companies and brands that want me to make them and share them on my blog.  You should see my family’s faces though when I mention ingredients like radicchio and gorgonzola.  Yeah, like that.

So when I was approached by Bertolli to use their olive oil in a recipe, I knew I wouldn’t get away with Celebrity Chef Fabio Viviani‘s Gorgonzola Radicchio Penne, but I knew that I could substitue those ingredients and make something my family would eat with the same Bertolli enhancements.

Parmesan Broccoli Penne

Serves: 8

1 Tbsp. Bertolli® Classico™ Olive Oil
3 cups cooked broccoli florets
4 cloves garlic, chopped
1 lb. penne, cooked and drained (reserve ½ cup pasta water)
2 Tbsp. Bertolli® Classico™ Olive Oil
2 tsp. Bertolli® Balsamic Vinegar of Modena
2/3 cup shredded Parmesan cheese

Heat Bertolli Classico Olive Oil in 12-inch (or larger) nonstick skillet over medium heat and cook garlic 1 minute. Add broccoli and cook 2 minutes. Stir in cooked penne, reserved pasta water, Bertolli Extra Virgin Olive Oil, and Bertolli Balsamic Vinegar and cook until pasta is heated through. Stir in Parmesan cheese and cook until melted.  Season with salt and ground black pepper.  Serve, if desired, with crusty Italian bread.

My family thought it could have been even cheesier, so feel free to add more Parmesan cheese to the pasta.

If you want to see Chef Fabio make the original recipe check out this video here.  He’s a hoot to watch!

Tell me how you use olive oil and different vinegars in your family’s meals.

12 thoughts on “Parmesan Broccoli Penne ~ Featuring Bertolli

  1. That looks delicious! If your family is hesitant about gorgonzola, you might want to try cooking a cream sauce with it. Once I tried that and liked it, I was more willing to eat gorgonzola without the cream sauce LOL

  2. @Becca – what a great idea, I'm going to have to try that, thanks for recommending that!

  3. I love Bertolli olive oils and vinegars. I make my own vinaigrette dressings all the time. This recipe looks so yummy!

  4. This looks like an easy scrumptious side to go along with a yummy piece of chicken or fish. We use a ton of extra virgin olive oil in our everyday cooking!

  5. I love Bertolli Oil. It does look really good, however, I agree it could use more cheese. I will be giving it a try!

  6. Ooh, sounds yummy! It actually sounds like something I make already but without the balsamic vinegar- I bet that's an amazing addition! I'll have to try it next time.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.