Wednesday, March 17, 2010

Creamy Broccoli Penne

Creamy Broccoli Penne
500g dried penne
1 broccoli, cut into florets
4 rindless bacon rashes
1 garlic clove
200g mushrooms, sliced
1 zucchini, roughly diced
125ml sour cream
1 tsp mustard

Cook the pasta in a large pot of boiling water until tender. Add the broccoli in the last 2 minutes of cooking. Drain and return to pot.

Meanwhile, cook the bacon in a large frying pan over medium-high heat for 3 minutes or until golden. Add the garlic and cook for 30 seconds or until aromatic. Add the sliced mushrooms and chopped zucchini, and fry gently until golden.

Add the sour cream and mustard and mix through. Thin down with a little pasta water if required. Tip the drained pasta and broccoli into the pan and toss until well combined. Top with grated mozzarella to serve.