Broccoli Bean Pasta Food

MEDITERRANEAN BROCCOLI PASTA WITH WHITE BEANS

Steps:

• Cook pasta in salted boiling water according to package until al dante. I like to add a little olive oil to the cooking water. Before you drain pasta, reserve 1 cup of the pasta cooking water for later.
• In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chopped onions and cook for 2 minutes, stirring regularly, until translucent. Add garlic, oregano, Aleppo pepper, and crushed pepper flakes. Stir till fragrant.
• Now add thawed broccoli florets. Cook 4 minutes, tossing regularly. Add cannellini beans. And season with salt and pepper. Cook another 3 minutes or so, tossing regularly.
• Add the cooked pasta and about 1/3 cup of the reserved cooking water into the pot. Add fresh parsley, za'atar spice, and Parmesan cheese. Toss to combine. If you need to, add a little bit more of the pasta cooking water to help combine everything. Taste and adjust seasoning. Cook until everything is very well warmed through.
• Transfer to serving bowls. Sprinkle toasted pine nuts, more za'atar spice, and more crushed red pepper flakes on top. Enjoy!

BROCCOLI BEAN PASTA

Steps:

• In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. , Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced. , Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.

BROCCOLI, WHITE BEAN AND FARFALLE SALAD

Steps:

• In a large bowl stir together the Dijon mustard, garlic, lemon juice and zest. Whisk in olive oil and cracked black pepper. Add broccoli, red bell pepper and pasta and toss to coat. Carefully stir in beans and thoroughly combine. Refrigerate for 30 minutes and serve cold or at room temperature.

THREE BEAN AND BROCCOLI PASTA SALAD

Steps:

• Bring 3 qts water to boil.
• While bringing water to a boil, set frozen broccoli pkg in microwave to defrost for approximately 6-7 minutes.
• Open, drain, and rinse canned 3 bean salad in colander.
• When water is boiling, add pasta> Boil pasta for 8-9 minutes to al dente.
• As noodles are cooking, prepare the broccoli> Cut stems away from broccoli flowerettes> Cut flowerettes into bite-sized pieces> Use the stem portion as well if you prefer.
• Place broccoli pieces and rinsed/drained bean salad in mixing bowl.
• Once noodles are cooked, remove and strain in colander while running cold water over noodles to stop cooking, and cool down the pasta> With a sharp knife or kitchen scissors cut up pasta slightly (if using long noodles).
• Once cooled and drained place pasta in mixing bowl with bean salad and broccoli.
• In measuring cup pour dressing (s) of choice to 1/2 cup measure> Blend if using multiple dressings>*I use a combination of Newmans Light Balsamic Vineagrette and Kraft Fat Free Caeser Italian.
• Pour dressing over salad and add fresh cracked pepper and salt to your liking>*i use about 1 1/2 tbs of salt to cut the sweetness of the bean salad.
• Mix gently and well> Nice if chilled, but if time does not allow, it can be eaten immediately.
• Some add-in ideas: diced cucumber, tomato, black olives, onion, chicken/ham, sunflower seeds.

PASTA WITH WHITE BEANS AND BROCCOLI

Steps:

• Bring a large pot of lightly salted water to boil. Add pasta and cook according to package directions.
• While pasta cooks, heat oil in a large nonstick skillet. Add broccoli and garlic; stir over medium heat 3 to 4 minutes until broccoli is bright green. Add broth (or water) and cook 2 to 3 minutes until broccoli is crisp tender. Stir in diced ham, beans and lemon juice.
• Drain pasta and put into a warmed large serving bowl. Add broccoli mixture; sprinkle with cheese. Toss to mix well.
• Cook frozen corn as indicated on package instructions.
• Serve Pasta with white beans, broccoli, ham and corn.
• **I only sprinkled the cheese into my bowl. Eas to keep this meal dairy-free by omitting the cheese!
• Cost $4.83.

WHITE BEAN PICCATA PASTA WITH BROCCOLI

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Three minutes before the pasta is done, add the broccoli (the broccoli should be crisp-tender when the pasta is al dente). Reserve 1/2 cup pasta cooking water, then drain the pasta and broccoli.
• While the pasta cooks, make the sauce: In a large (12-inch) skillet, melt the butter over medium-high heat. Add the shallot and a pinch of salt and stir until softened, 1 to 2 minutes. Add the white wine and cook until reduced by half, 1 to 2 minutes.
• Add 1/4 cup of the pasta water, the beans, capers and a pinch of salt, and simmer until saucy and slightly thickened, 1 to 2 minutes.
• Reduce the heat to medium, add the lemon juice, cooked pasta and broccoli, and stir until the pasta is coated in the sauce, adding pasta water as needed to coat. Season to taste with salt and pepper. Transfer to bowls, top with parsley and serve with lemon wedges.

SICILIAN PASTA AND BROCCOLI

Steps:

• Heat the water for your pasta while you prepare the broccoli.
• In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
• Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
• Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

PASTA AND WHITE BEANS WITH BROCCOLI PESTO

Steps:

• In a large pot of boiling salted water, cook broccoli until tender and bright green, about 4 minutes. With a slotted spoon, transfer broccoli to a food processor. Return water to a boil and cook pasta according to package instructions. Reserve 2 cups pasta water; drain pasta and return to pot.
• To food processor, add oil, Parmesan, lemon zest and juice, parsley, and garlic. Puree until smooth, about 2 minutes, scraping down side as needed. Transfer pesto to pot with pasta. Stir to coat, adding enough reserved pasta water to make a creamy sauce. Stir in beans and heat over medium until warmed through. Season with salt and pepper. To serve, sprinkle with Parmesan, if desired.

PASTA WITH BROCCOLI, CAULIFLOWER AND BEANS

Steps:

• Cook pasta 2 minutes less according to package time.
• Strain and reserve.
• While the pasta is cooking, in a large pot, brown garlic in olive oil over medium heat until golden, about 3 to 4 minutes.
• Add broccoli and cauliflower and cook 1 minute.
• Add a pinch of salt, stir, cover and cook for 3 minutes.
• Add stock, butter and white beans.
• Cook until the beans warm and the sauce slightly thickens, about 5 minutes.
• Add cooked pasta and heat through, about 1 minute.
• Adjust seasoning with salt and pepper.
• Plate into bowls and serve with Parmigiano-Reggiano cheese.