Broccoli And Cheddar Bow Ties Food

BOWTIES AND BROCCOLI

Steps:

• Bring a pot of water to a boil, then add the pasta. Boil until the pasta is al dente (7-10 minutes). Add the frozen broccoli florets to the boiling pasta water, turn off the heat, and let sit for 1-2 minutes, or until the broccoli is tender-crisp. Drain the pasta and broccoli in a colander.
• Transfer the pasta and broccoli back to the pot (with the heat off) or to a bowl and add the butter. Toss until the butter has melted and coated everything. Add the Parmesan, salt, freshly cracked pepper, and red pepper flakes, then toss to coat again. Taste and adjust seasoning as needed. Serve immediately.

THE BEST BROCCOLI-CHEDDAR SOUP

Steps:

• Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
• Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
• Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
• Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI WITH BOW TIES AND PEAS

Steps:

• Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli with the peas.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Add 1 1/2 teaspoons salt, the pepper, and the lemon juice and pour the mixture over the vegetables and pasta. Toss well. Sprinkle with the cheese and pignolis and toss again.

CHEESY BOW TIES WITH BROCCOLI AND MOZZARELLA SKEWERS

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, then drain and set aside (reserve the pot).
• Meanwhile, toss the broccoli on a baking sheet with 1 tablespoon olive oil, the parmesan and garlic. Transfer to the oven and roast until the broccoli is slightly charred and the cheese starts browning, about 12 minutes.
• Melt the butter in the reserved pasta pot over medium heat. Whisk in the flour; cook, whisking, until lightly toasted, about 2 minutes. Add the mustard and milk and cook, whisking occasionally, until thick and creamy, 4 to 5 minutes. Whisk in the cheddar and season with salt and pepper; continue cooking until the cheese is melted, 1 to 2 more minutes. Stir in the pasta until coated and warmed through, about 1 minute.
• Thread the mozzarella and tomatoes onto 8 small skewers. Drizzle with olive oil and season with salt and pepper. Serve with the pasta and broccoli.

LEMON CHICKEN WITH BROCCOLI & BOW TIES

Steps:

• For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
• Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
• Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
• In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
• In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
• Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

BROCCOLI AND CHEDDAR BOW TIES

Steps:

• Cook pasta in boiling water until just tender (about 10 min.).
• Stir in broccoli and drain immediately and return to pot.
• Whisk flour, salt and pepper into milk and pour over pasta.
• Stir in mustard and cook stirring over medium-high heat for 5 minute or until thickened.
• Remove from heat and stir in cheese until melted.

CHICKEN & BROCCOLI BOW-TIE PASTA SALAD

Steps:

• Cook pasta according to directions.
• Add broccoli to the cooking water of the pasta during the last 4 minutes of the pasta cooking time.
• Drain pasta and broccoli.
• Toss chicken, tomatoes, dressing, monterey and cheddar cheese together in a large salad bowl.
• Add pasta mixture; mixing lightly.
• Sprinkle top with parmesan cheese.

BOW TIE PASTA WITH BROCCOLI AND BROCCOLI SAUCE

Steps:

• Cut the broccoli buds into small florets, leaving as short a stem as possible; set aside; cut the remaining broccoli stems into 1/2" pieces; boil them, covered, in the 1 1/4 cups water, lightly salted, for 15 minutes or until very soft.
• Meanwhile, boil the pasta in salted water until al dente; drain, reserving 1/2 cup of the cooking water; return the pasta to the pot and stir until all moisture is evaporated.
• Place the reserved florets into a small pot and steam or boil 5 minutes, retaining the bright green color and a bit of crunch.
• In a food processor, puree the cooked broccoli and its cooking water until very smooth, adding a bit of the reserved pasta water if needed to make a smooth sauce; add the butter and pulse until melted; add salt to taste.
• Pour warm sauce over the pasta and stir gently to combine; plate and sprinkle with drained florets.

BOW TIES 'N' BROCCOLI

Steps:

• Bring a large pot of salted water to a boil.
• When the water begins to boil, add the pasta and cook, stirring occasionally for 5 minute Add the broccoli stems and continue cooking for 2 minute Add the florets and cook until the pasta and broccoli are tender, about 5 min longer. Reserve 1/2 cup of the cooking water and drain the pasta and broccoli. Return the pasta and broccoli to the pot.
• While the pasta is cooking, heat the olive oil in the medium skillet over medium low heat. Add the garlic and red pepper and saute until the garlic is fragrant and pale gold, about 3 minute Stir in the parsley and mint. Remove from heat.
• Pour the oil mixture into the pasta and broccoli and toss to mix. Add the olives and parmesan and season with salt and pepper. Add as much of the reserved cooking water as needed if the pasta seems dry.
• Transfer to a warm serving bowl and serve immediately, passing additional cheese at the table.