SPAGHETTI WITH BROCCOLI AND MUSHROOMS
This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.
Provided by Denise
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
- Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
- Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.
Nutrition Facts : Calories 633.2 calories, Carbohydrate 77.9 g, Cholesterol 66.4 mg, Fat 26 g, Fiber 7.9 g, Protein 24.1 g, SaturatedFat 15.4 g, Sodium 2079.4 mg, Sugar 5.4 g
FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h45m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
- When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
- Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
PASTA WITH MUSHROOMS AND BROCCOLI
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Provided by Martha Rose Shulman
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
- Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
- When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.
BROCCOLI-MUSHROOM SPAGHETTI
Dinner ready in 20 minutes! Enjoy this pasta recipe made with broccoli and mushroom - a perfect Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, except add broccoli about 5 minutes before spaghetti is done; drain.
- Stir mushrooms, margarine, salt and pepper into spaghetti and broccoli. Cook over low heat about 5 minutes, stirring occasionally, until mushrooms are hot. Sprinkle with cheese and lemon juice; toss.
Nutrition Facts : Calories 360, Carbohydrate 45 g, Cholesterol 10 mg, Fiber 4 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg
CREAMY BROCCOLI AND MUSHROOM PASTA
Make and share this Creamy Broccoli and Mushroom Pasta recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pan of boiling water to the boil.
- Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
- Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
- Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
- Drain pasta and broccoli and stir into sauce. Serve.
Nutrition Facts : Calories 578.7, Fat 24, SaturatedFat 12.5, Cholesterol 69.9, Sodium 48.4, Carbohydrate 76.1, Fiber 5.5, Sugar 4.9, Protein 16.5
CAVATELLI, BROCCOLI AND MUSHROOMS
A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks.
Provided by Karen Marnell
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
- Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
- Cover and bake in preheated oven for about 20 minutes, or until heated throughout.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 49.3 g, Cholesterol 65.4 mg, Fat 25.6 g, Fiber 4.5 g, Protein 12.6 g, SaturatedFat 15.7 g, Sodium 401.6 mg, Sugar 4.3 g
PASTA WITH SAUSAGE, BROCCOLI, ASPARAGUS, MUSHROOMS...
A wonderful pasta dish with lots of vegies. You can also add your favorite vegies to this dish very easily or omit those vegies you don't like. The sausage and fresh herbs really add to the flavor!
Provided by Christine Bettiga
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a large saute pan set on medium heat, until almost sizzling, about 2 minutes.
- Cook the sausage meat for 3 minutes or until lightly browned. Bring your water for the pasta to a boil and add pasta at this time.
- Transfer the sausage with a slotted spoon to a bowl and set aside.
- Add the garlic, shallots, salt, pepper and red pepper flakes to the same pan.
- (If you like it spicy, add more red pepper flakes)!
- Cook over medium heat for 3 minutes, stirring to mix well.
- Add the cooked sausage, basil, oregano and white wine and cook for 3 more minutes, stirring to scrape up any brown bits from the bottom of the pan.
- Add the chicken stock and bring to a slow boil. Lower heat. Add broccoli, tomatoes, asparagus and mushrooms at this time.
- Add broccoli, tomatoes, asparagus and mushrooms at this time.
- Cover the pan and cook with lid slightly ajar, simmer for 8-10 minutes or until vegies are crisp.
- Drain your pasta and add it to the veggies. Co0k for 1-2 minutes.
- If you have too much liquid, thicken with the corn starch, not enough add water.
- Serve immediately with freshly grated cheese.
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