About this recipe:A simple, delicious dinner using up the glut of broccoli from my parent's garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.
450g penne pasta
6 rashers bacon
340g broccoli or purple sprouting broccoli, cut into 2.5cm pieces
12 cloves garlic, minced
salt and pepper to taste
5 tablespoons freshly grated Parmesan cheese
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Method Prep:5min › Cook:15min › Ready in:20min
Bring a large pan of lightly salted water to the boil. Add the pasta, and cook until tender, about 8 minutes. Drain.
Meanwhile, place the bacon in a large frying pan over medium heat. Turn frequently to cook until browned and crisp. Drain on kitchen paper.
Add half of the garlic to the bacon fat, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccoli, and continue to cook and stir for 3 or 4 minutes, or until tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the frying pan, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!