Recipe courtesy of Michele Urvater
Save Recipe Print
Level:
Easy

Ingredients

Directions

Boil salted water and cook the pasta for 10 minutes or until aldente. If the florets are big, cut them in half or bite sized pieces. Heat the olive oil and add the garlic and crushed red pepper and tomatoes and cook for 15 minutes or until tomatoes melt and separate from the oil. Meanwhile steam the broccoli florets until tender but cooked through. When the pasta is done, add the mozzarella to the hot sauce, then stir in the penne and broccoli and toss and mix until cheese melts into pasta and ingredients are well mixed. Serve with some grated Parmesan.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Tomato, Mozzarella, and Basil Salad

Recipe courtesy of Ina Garten

Mozzarella Grilled Cheese

Recipe courtesy of Tyler Florence

Smoked Mozzarella and Sun-dried Tomato Cigars

Recipe courtesy of Giada De Laurentiis

Smoked Mozzarella and Sun-Dried Tomato Salad

Recipe courtesy of Gourmet Magazine

Sliced Heirloom Tomato Stack with Mozzarella Cheese

Recipe courtesy of Michael Chiarello

Pasta with Uncooked Tomato, Basil and Mozzarella Sauce

Recipe courtesy of Gourmet Magazine

Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil

Recipe courtesy of Bobby Flay

Grilled and Smoked Tomato Relish

Recipe courtesy of Tanya Holland

Tomato-Basil Sauce

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories