Crisp Thick-Cut French Fries
In this recipe broccoli is finely chopped and cooked with the pasta for easy preparation. Remember to peel the stem part of the broccoli before chopping.
18 ounces dry penne
1 whole head broccoli (about 13 ounces), finely chopped, including peeled stem part
¼ cup olive oil
4 cloves garlic, cut into halves and crushed with the side of a cooking knife
3 sachets Kayanoya Original Mushroom Stock Powder, removed from the sachets
1 ounce Parmesan cheese
Lemon juice to taste
Black pepper to taste
Bring about 5 to 6 quarts of water with 3 to 4 tablespoons salt to a boil. Cook the pasta along with the chopped broccoli, following the instructions on the package of the pasta product. Drain the pasta and broccoli together. Reserve about 1 cup of the pasta cooking water in a small bowl.
In a large and deep skillet add the olive oil and garlic. Place the skillet over low heat and cook the garlic until it is lightly golden and fragrant. Add about ¾ cup of the pasta cooking water and the Kayanoya Original Mushroom Stock Powder. Stir the mixture.
Add the cooked & drained pasta- broccoli mixture and Parmesan cheese to the skillet. Toss the mixture over medium heat until all is evenly mixed. Add additional pasta cooking water if needed.
Divide the pasta and broccoli into four pasta serving bowls.