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.
Tammy Litke is a Dallas blogger, blogging since 2008. She loves to watch movies, play video games, spend time in the kitchen, and travel. Between recipes and reviews you’ll find many helpful and some just plain funny posts on her blog. Welcome, pull up a chair and stay for a while!
My group is the same way. They are usually good with pasta though and your recipe looks good. I will have to give it a try.
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
@Becca – what a great idea, I'm going to have to try that, thanks for recommending that!
I love Bertolli olive oils and vinegars. I make my own vinaigrette dressings all the time. This recipe looks so yummy!
That looks delicious. I love Gorgonzola and radicchio but I'm alone in my family with that too.
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!
I love Bertolli Oil. It does look really good, however, I agree it could use more cheese. I will be giving it a try!
I use oil for everything. It really makes the flavor of everything so much better – I love vinegar for salads 🙂
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.
This sounds like something I'd really like!
That sounds delish. I love anything with broccoli so I am thinking I would love this.
Oooh yum! I love pasta, and broccoli is one of my favorite vegetables, so this is perfect!