Summary

Ingredients

• 400 g penne
• 200 g broccoli, cut into florets
• 3 clove (s) garlic
• 3 chilli pepper (s), different types
• 250 g cocktail tomatoes
• 0.5 ½ zucchini
• 4 tablespoon olive oil
• 80 ml white wine
• 100 g cheese (pecorino), or other hard cheese
• salt and pepper
• basil
• parsley

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Instructions

1. Cook the penne al dente according to the instructions. Put the broccoli in salted boiling water, cook for about 3 minutes, then drain. Peel the garlic and cut into thin slices. Halve and core the chilli and cut into fine strips. Wash and quarter the tomatoes and cut out the stem end.
2. Heat the olive oil in a small pan and fry the garlic and chilli in it - not too hot, otherwise it will be bitter. Put the tomatoes in the pan and fry briefly. Deglaze with the wine and stir in the broccoli. Season to taste with salt and plenty of black pepper. Grate the zucchini into fine strips, slice the cheese.
3. Mix the penne with the vegetables and the courgette grated and sprinkle with parsley and basil leaves and the cheese.