Baked Farfalle With Broccoli Food

FARFALLE WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

BROCCOLI AND CHICKEN FARFALLE

Steps:

• Bring a large pot of water to boil.
• In the meantime, cut the chicken into 1 inch pieces and set aside.
• Cut the broccoli into florets, rinse and set aside.
• Skin the tomatoes, slice in half, remove the seeds and dice into small pieces.
• When the water is boiling, add the pasta and some salt and cook according to package directions.
• While the pasta is cooking, heat the oil in a large skillet over medium heat.
• Add the chicken to the skillet and sautè for about 2 minutes, stirring once or twice.
• Next, stir in the diced tomatoes, chopped onions, minced garlic, chili pepper, basil and salt and pepper to taste.
• Reduce the heat and let simmer till the pasta is ready.
• Three minutes before the pasta is ready toss in the broccoli into the pot with the pasta and stir.
• Once the broccoli and pasta are ready, reserve about a cup of the pasta water.
• Drain the pasta and broccoli and toss into the skillet with the chicken and tomato, stirring well.
• If the pasta seems a little dry you can add some of the reserved pasta water.
• Stir in the Parmigiano Reggiano and drizzle with some extra virgin olive oil.
• Plate and serve while hot, topped with chopped fresh parsley for garnish and an extra sprinkle of Parmigiano Reggiano cheese.

FARFALLE WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Add the pasta and cook, stirring occasionally, for 5 minute.
• After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
• Drain pasta and broccoli, reserving 1 cup of the pasta water.
• Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
• Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
• Add the broccoli and pasta; toss to coat.
• Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
• Transfer to a platter to serve.

ITALIAN SAUSAGE WITH FARFALLE AND BROCCOLI RABE

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the farfalle pasta, and cook until al dente, 8 to 10 minutes; drain.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the Italian sausage until crumbly and no longer pink, about 5 minutes. Stir in the garlic, and continue cooking until the sausage begins to brown, about 5 minutes more. Pour off the excess grease, then pour in the chicken broth and red pepper flakes. Bring to a boil over high heat, then add the broccoli rabe, and cover. Cook until the broccoli rabe is tender, about 4 minutes.
• When the broccoli rabe is done, stir in the butter, Parmesan cheese, salt, and pepper until the meat sauce has thickened. Toss with the farfalle and serve.