One Pot Asiago Broccoli with Einkorn Penne
What is einkorn flour?
Watch our video and find out.
Broccoli and Asiago cheese is a masterful flavor combination. Most commonly enjoyed in the form of soup or a casserole—this one-pot broccoli Asiago with einkorn penne is one for the books! You can also make broccoli Asiago cheese orzo using traditional pasta.
Our recipe calls for delicious, nutty-flavored einkorn penne, which is pleasing for people who are sensitive to wheat. It can be found online or at your local health food store. We love einkorn pasta because it has the same consistency of regular pasta—it’s not stiff nor does it taste undercooked and rubbery.
This dish includes a rich blend of Asiago and cheddar cheese and copious amounts of finely chopped broccoli, which is a brilliant, tactical approach to sneaking veggies into your kids’ dinner!
Round out the meal with baked chicken and a salad and you’re all set. Of course it is good enough to eat alone as a comforting lunch or heavy snack!
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Einkorn is helpful for those with gluten sensitivities or intolerances and not intended for those with celiac disease.
Serve this soup recipe in a fancy homemade bread bowl!
One Pot Asiago Broccoli with Einkorn Penne Recipe
Ingredients
- 2 Tbsp unsalted butter
- 1 cup einkorn penne pasta
- 2 Tbsp onion, grated
- 14.5 oz can vegetable broth
- 2 Tbsp Asiago cheese, grated, plus more for garnish
- 1/3 cup sharp cheddar cheese
- 2 cups broccoli florets, chopped very small
- 1-2 Tbsp milk, if necessary
Instructions
- Melt butter in a large skillet over medium heat. Add pasta then stir to coat in the melted butter. Cook the penne for 2 minutes, stirring occasionally and allowing it to toast and become light golden brown.
- Add onion and cook until it is lightly browned, about 30 seconds.
- Add chicken broth to the skillet then stir the mixture until it comes to a bubble. Immediately reduce the heat to low then cover. Simmer the pasta on low, covered, for 10 minutes.
- Remove the lid, add the broccoli florets then stir to combine. Most of the liquid should be absorbed by the penne at this point, but there should be just enough liquid left to steam the broccoli. If the mixture is too dry, add 1-2 Tbsp of water. Cover the skillet and allow the broccoli to steam for 2 minutes.
- Remove the lid, add Asiago and cheddar cheeses and stir until melted and fully incorporated into the mixture.
- Remove the skillet from heat and test the penne for doneness. If the pasta is slightly undercooked, place the lid on the skillet and allow it to sit (off the heat) until it softens. If the mixture is too thick, add 1-2 Tbsp of milk to achieve the desired consistency.
- Before serving, garnish with additional Asiago cheese. Enjoy!
Notes
