MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Provided by Sheela Prakash
Categories Dinner Lunch Pasta Broccoli Capers Anchovy Breadcrumbs Garlic Pescatarian Dairy Free Quick & Easy Healthy Soy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
- Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
- Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
- Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
- When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
- Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.
BROCCOLI PASTA
Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
- Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
- In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
VEGAN BROCCOLI PASTA WITH BREADCRUMBS
This simple vegan broccoli pasta recipe can be prepared in a jiffy and is a winning combination of amazing and vibrant flavors. It's delicious, healthy, economical and so easy to throw together in 20 minutes. A recipe that makes you want to eat tons of broccoli!Note: the post has been updated with new pictures and nutritional values, but the recipe is still the same.
Provided by Katia
Categories pasta
Time 20m
Number Of Ingredients 8
Steps:
- Split the broccoli into medium-small florets. Pare away the tough skin from the stalk and cut it into thick strips or small bites. Wash them.
- Put pasta in a large pot of boiling salted water. When the water return to a boil, drop broccoli into the pasta water and leave the burner high enough to keep a rolling boil.
- Cook pasta until al dente.
- Meanwhile, in a large frying pan, over a low flame, warm 1 Tbsp of olive oil and gently fry the breadcrumbs and a pinch of salt, stirring constantly for about 5 minutes until crisp and golden. Spoon onto a plate and wipe the pan clean.
- In the same frying pan, over a low flame, warm the rest of the olive oil and fry gently the garlic and chilli flakes for 2-3 minutes (do not let it burn or it will be bitter).
- Drain broccoli and pasta, add them to the pan adding gradually the reserved cooking water as much as you need to combine everything.
- Mix well stirring with a spoon and allow to stew over medium heat for a further minute, during which time broccoli will break up taking on an almost creamy aspect. Add a swirl of olive oil, taste and adjust the seasoning with extra salt and black pepper if needed.
- Transfer to a serving bowl, sprinkle with toasted breadcrumbs, and freshly squeezed lemon juice to lighten up the dish (optional). Add extra chili flakes and a drizzle of olive oil. Serve immediately.
Nutrition Facts : Carbohydrate 75 g, Protein 16 g, Fat 16 g, SaturatedFat 2 g, Sodium 155 mg, Fiber 7 g, Sugar 5 g, Calories 503 kcal, ServingSize 1 serving
CHEESY BROCCOLI PASTA BAKE
Whip up this cheap, simple and satisfying meal in just 30 minutes.
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
- Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
- Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.
Nutrition Facts : Calories 539 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.01 milligram of sodium
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