Penne Romano with Broccoli

1 1lb box Penne cooked al dente
1/4 Lb Cooked Bacon, Crumbled (this is optional)
2 Tbsp Butter
1/4 Cup Flour
2 Cups Milk
3/4 Cup Shredded Romano Cheese
Salt and Pepper to taste
1 batch of Parmesan Crusted Broccoli

While your noodles, broccoli and bacon are cooking: melt the butter in a medium saucepan. Add flour and mix until the paste is bubbly. Add milk and stir until incorporated. Add Romano, Salt and Pepper. Stir until sauce is thickened (when you pull your spoon out and the sauce stays on it). Serve noodles with sauce, bacon, and broccoli all mixed in together. Mmmmm.

Tip: To make this really time efficient, start your broccoli, then bacon, then noodles, then sauce. They'll all be done at about the same time.

Dairy Free Version: Naturally, you cannot expect this to be as creamy as the regular version, but it is quite satisfactory. 
Substitute Butter for Nucoa stick margerine(or another milkless stick margerine).
Substitute Milk for Rice Milk.
Make sure your Romano is from Sheeps milk, it should be.

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