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
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.