- 8 oz. pasta (cellentani, orecchiette, bowtie, penne, etc.)
- 1 Tbsp. STAR Original Olive Oil
- 3 cloves garlic, minced
- 1 pound fresh broccoli, stems removed, florets cut into small pieces
- 1/4 cup fresh parsley, chopped
- 1/2 tsp. dried oregano
- 1/2 tsp. dried basil
- 1/4 tsp. dried thyme
- 2 cups beef broth, divided
- 2 Tbsp. corn starch
- 1/2 cup Asiago cheese
- Salt & pepper to taste
Cook the pasta according to package directions.
While the pasta cooks, add the olive oil to a large sauce pan over medium-high heat. Add the garlic and stir constantly until toasted and fragrant. Add the broccoli along with a pinch of salt and stir well. Cook for about 6 minutes until the broccoli is about slightly tender. Add the herbs and 1 cup of the broth. Stir and bring to a simmer, and cook for another 4-5 minutes, stirring occasionally.
Whisk the remaining broth with the corn starch. Add the broth/corn starch mixture to the simmering broth in the pan and stir well until the sauce thickens. Stir in the cheese and season with salt and pepper to taste.
Serve when done.
Recipe developed by: http://www.bakeyourday.net
Cook Time: 25 mins
Total Time: 25 mins