Ingredients
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1 lb penne pasta
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1/2 (16 oz) pkg frozen broccoli florets, thawed
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1 1/2 cups frozen peas
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3 cloves garlic
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1 (2 oz) can anchovy fillets in olive oil (do not drain)
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3/4 cup Italian-style panko bread crumbs
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1/2 oz shaved Parmesan (optional)
Steps
1
Cook the penne according to package directions. Add the broccoli and peas to the boiling water for the last 2 min. Drain in a colander. Finely chop the garlic.
2
Meanwhile, to a 12-inch skillet, add the anchovies and their oil. Cook on medium-high 3 min., mashing anchovies with a spatula into a paste. Add garlic and cook 1 min., stirring often. Add the bread crumbs. Cook 2 min., until crumbs are golden, stirring constantly.
3
Add penne and vegetables to the skillet and toss until well combined. Season with salt and pepper to taste. Serve with the Parmesan, if desired.
