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Penne with Broccoli, Goats Cheese and Sun–Dried Tomatoes



With a satisfying recipe like this one, who needs meat? The tomatoes and the cheese make it rich and filling, while the broccoli adds texture and variety. Try substituting other vegetables such as asparagus or fennel.

Ingredient list

550 g (1¼ lb) penne
750 g (1½ lb) broccoli florets, cooked
300 g (11 oz) sun–dried tomatoes in oil, chopped
250 g (9 oz) goats’ cheese, skin removed and crumbled
175 ml (6 fl oz) virgin olive oil
Salt and freshly ground black pepper


Bring 5litres (9 pints) of water to the boil in a large pan. Add the penne and cook until just al dente. Just before you drain the penne, add the cooked broccoli florets, wait for 15 seconds then drain into a colander.

Return the pasta and broccoli to the hot pan and add the tomatoes, cheese, olive oil and some freshly ground black pepper. Check and adjust the seasoning to taste and serve immediately on warmed plates.

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