REALLY QUICK BROCCOLI PASTA
Recipe video above. This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It's saucy without using tons of oil, and there's loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!
Provided by Nagi
Time 15m
Number Of Ingredients 14
Steps:
- Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.
Nutrition Facts : Calories 634 kcal, Carbohydrate 71 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 768 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
BROCCOLI PASTA SHELLS
Kids will love this healthier take on pesto and pasta, with broccoli upping their veg intake. It takes just 20 minutes to make and is low in calories
Provided by Elena Silcock
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
- Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
- Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.
Nutrition Facts : Calories 372 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
CHICKEN BROCCOLI SHELLS
This cheesy entree is a make-ahead dream. Just assemble it ahead of time and put it in the oven when company arrives. I round out the meal with a tossed salad and warm bread. -Karen Jagger, Columbia City, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 7 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13x9-in. baking dish. , Cover and bake at 350° for 30-35 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 355 calories, Fat 16g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein.
SHELL PASTA WITH BROCCOLI & GARLIC
This is another quick, easy, delicious weeknight dish! Frying the garlic just until it is golden gives it a nutty, slightly spicy flavour that goes well with broccoli - but don't go past that golden colour or it will become bitter.
Provided by CountryLady
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut Broccoli into small florets& chop stems.
- Cook in a large pot of boiling salted water until tender-crisp, about 3 minutes.
- Transfer to a bowl of ice water using a slotted spoon.
- Drain& set aside.
- Cook pasta in the same pot of boiling water until tender but firm, about 8 to 10 minutes.
- Reserving 1/2 cup of the liquid, drain& return to the pot.
- Heat oil in a medium non-stick skillet over medium heat; add next 4 ingredients& fry until garlic is fragrant& anchovies begin to break down, about 2 minutes.
- Add broccoli to skillet and cook until heated through& garlic is beginning to turn golden, about 2 minutes.
- Add to pasta along with reserved cooking liquid& toss to coat.
- Sprinkle Parmesan on each serving.
SHELLS WITH BROCCOLI RABE & PANCETTA
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.
PASTA SHELLS WITH BROCCOLI, FETA AND OLIVES
Steps:
- Add shells and garlic to a large pot of boiling and salted water. Cook for 5 minutes and stir in florets. Cook for 1 minute or until broccoli is tender and drain. Locate garlic clove and push through garlic press into large bowl. Add shells and broccoli to bowl. Stir in tomatoes, feta cheese, olives and oil. Toss to coat and season with salt and pepper.
PASTA SHELLS WITH BROCCOLI & ANCHOVIES
A quick, tasty pasta dish that is low fat and a good source of vitamin C and folic acid too
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water. Cook the pasta in the same water as the broccoli according to pack instructions.
- Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chilli and half a cup of pasta cooking water to the pan. Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through. Drain the pasta then toss everything together. Serve scattered with parmesan.
Nutrition Facts : Calories 426 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.92 milligram of sodium
BAKED BROCCOLI-AND-ARTICHOKE SHELLS
When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
- In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
- Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.
PASTA SHELLS WITH BROCCOLI & ANCHOVIES
Make and share this Pasta Shells With Broccoli & Anchovies recipe from Food.com.
Provided by English_Rose
Categories Pasta Shells
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the broccoli in a pan of boiling water for 3 mins, then drain, reserving the cooking water.
- Cook the pasta in the same water as the broccoli according to pack instructions.
- Heat the oil in a pan, then fry garlic until lightly golden. Remove garlic, then set aside. Add anchovies, chili and half a cup of pasta cooking water to the pan.
- Cook for 2 mins, until the liquid has reduced by half and the anchovies have broken down. Stir in the broccoli and a squeeze of lemon juice, then cook for 1 min, until the broccoli has warmed through.
- Drain the pasta then toss everything together. Serve scattered with parmesan.
Nutrition Facts : Calories 485.2, Fat 6.6, SaturatedFat 1.1, Cholesterol 9.6, Sodium 470.4, Carbohydrate 87, Fiber 7.6, Sugar 6, Protein 21
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5/5 (6)Estimated Reading Time 1 minCategory Pastas
- In a small skillet over low heat, heat olive oil and butter until melted; stir in garlic, basil, oregano, salt, and crushed red pepper, if desired. Cook 3 to 5 minutes or until garlic is soft, stirring occasionally. (Do not let the garlic brown.)
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