Recipe of the week: cool pleasure

Jet, March 15, 2004

PENNE, HAM, AND BROCOLLI SALAD

3 cups broccoli flowerets
1 pound penne pasta
1/3 cup extract virgin olive oil
4 cloves garlic, minced
1 cup chopped onion
1 1/2 cups cooked ham, cut into
strips
4 tablespoons grated Parmesan
cheese
Salt and pepper to taste

Heat a large pot of salted water to a rolling boil over high heat. Cook the broccoli in salted water until firm, but tender, about 3 to 5 minutes. Remove broccoli with slotted spoon to large bowl: set aside. Bring water to boil, add penne pasta and cook as directed on package; drain pasta. Place the pasta in bowl with broccoli.

Heat large skillet with olive oil over medium-high heat. Add garlic and onion; cook and stir until onion and garlic are tender. Pour over broccoli and pasta. Add the ham. Gently toss ingredients to coat with oil. Season pasta mixture with salt and pepper. Serve with Parmesan cheese.

Yields 6 servings