SHEET-PAN SPICY ROASTED BROCCOLI PASTA
Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole - the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It's worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
- Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
- In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
- Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 23 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 660 milligrams, Sugar 8 grams
SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE
Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.
Provided by SunnyDaysNora
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
- Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
- Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
- Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
- Return baking sheet to the oven and bake for an additional 20 minutes.
- Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
- Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 9.8 g, Cholesterol 31.8 mg, Fat 16 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 590.3 mg, Sugar 5.2 g
PASTA WITH TASTY BROCCOLI SAUCE
This is really YUMMY and healthy too! You can also play with this recipe and add some sweet bell peppers, spicy crushed red pepper flakes or shredded cheese.
Provided by thepurpleturtle
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan cook onion and garlic in olive oil over a low heat until onions are soft.
- Add chicken broth and broccoli and bring to a boil, season with salt and pepper.
- Cover and boil gently for about 10 minutes, or until broccoli is very tender, stir occasionally.
- Place broccoli mixture in a food processor or blender with lemon juice and parmesan cheese. Pulse a few times until smooth.
- Toss pasta and sauce together and serve.
- Enjoy!
ROASTED RED BELL PEPPER AND RICOTTA SAUCE
Make and share this Roasted Red Bell Pepper and Ricotta Sauce recipe from Food.com.
Provided by dicentra
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Puree ricotta, roasted red peppers, oil, Parmesan, and garlic in a food processor.
- Stir in parsley and oregano. Toss with hot pasta and serve.
Nutrition Facts : Calories 328.2, Fat 28.4, SaturatedFat 11.3, Cholesterol 57.6, Sodium 792.8, Carbohydrate 5.8, Fiber 0.7, Sugar 0.3, Protein 13.4
RACHAEL RAY'S PASTA WITH BROCCOLI AND SAUSAGE W/RICOTTA SURPRISE
Make and share this Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise recipe from Food.com.
Provided by riffraff
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions until al dente.
- Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
- In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper.
- Reserve the ricotta mixture on the countertop and let it come up to room temperature The flavors of the cheese and lemon will develop as the cheese warms up.
- Preheat a large skillet over medium-high heat with the EVOO.
- Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces.
- Really go at breaking the meat up; it will make a difference in the end.
- Cook the meat until brown, about 4 to 5 minutes.
- While the sausage is browning, prepare the broccoli.
- Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
- Once the sausage is brown, remove it to a paper-towel-lined plate.
- Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes.
- Add the garlic and red pepper flakes and continue to cook 2 minutes more.
- Add the sausage back to the skillet along with the chicken stock.
- Ladle in some cooking water from the pasta and bring up to a simmer.
- Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes.
- Add the lemon juice, parsley, and cooked, well-drained pasta.
- Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors.
- Turn the heat off, add the grated cheese, and toss to combine.
- To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta.
- Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.
PASTA WITH RED PEPPER SAUCE
Sometimes you need a break from ordinary pasta sauce. Sweet red pepper sauce replaces chunky meat sauce and cooks in less time. From Better Homes and Gardens. This sauce is even good over chicken!
Provided by FrVanilla
Categories Peppers
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Cut peppers lengthwise into quarters; remove stems, seeds and membranes. Place peppers, cut side down, on a large foil lined baking sheet. Add garlic cloves. Bake at 400 for 20 minutes or until peppers are tender and lightly browned.
- meanwhile, cook pasta according to directions on box.
- Add peppers, garlic and remaining ingredients (except salt) to a food processor. Blend until almost smooth. Transfer to a saucepan, add salt and heat over medium-low heat until heated through.
- Serve over pasta and top with parmesan cheese.
Nutrition Facts : Calories 281.5, Fat 1.5, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 58.6, Fiber 6.4, Sugar 11.2, Protein 10.6
BROCCOLI WITH ROASTED RED PEPPERS
Here's an easy and appetizing way to dress up broccoli. Our Test Kitchen staff teamed up that garden-fresh vegetable with roasted red peppers and garlic in this colorful combination. It tastes so good, you won't believe it's good for you, too!
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.
Nutrition Facts :
ROASTED BROCCOLI
Tender, flavorful, delicious, and a nice twist to steaming vegetables. This has become the new favorite way to prepare broccoli in our house. Try substituting asparagus or stir-fry vegetables too!
Provided by Kelly H.
Categories Side Dish Vegetables Broccoli
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Combine the broccoli and bell pepper in a bowl. Sprinkle the steak seasoning, chili powder, garlic powder, salt, and pepper over the vegetables; drizzle with the olive oil and toss to coat. Spread the vegetables into a shallow baking dish.
- Bake in the preheated oven until the vegetables are tender and beginning to brown, 15 to 20 minutes.
Nutrition Facts : Calories 68.5 calories, Carbohydrate 8 g, Fat 3.9 g, Fiber 2.2 g, Protein 2.1 g, SaturatedFat 0.6 g, Sodium 717.9 mg, Sugar 2.2 g
RICOTTA, BROCCOLI & LEMON PENNE
Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 10
Steps:
- Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
- Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.
Nutrition Facts : Calories 549 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium
PASTA WITH BROCCOLI AND SAUSAGE WITH A RICOTTA SURPRISE
Steps:
- Place a large pot of water with a tight-fitting lid over high heat and bring to a boil. Once it comes to a boil, add some salt and the pasta. Cook according to package directions until al dente. Heads up: you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.
- In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper. Reserve the ricotta mixture on the countertop and let it come to room temp. The flavors of the cheese and lemon will develop as the cheese warms up.
- Preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up with the back of a wooden spoon into small bite-size pieces. Really go at breaking the meat up; it will make a big difference in the end. Cook the meat until brown, about 4 to 5 minutes. While the sausage is browning, prepare the broccoli. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.
- Once the sausage is brown, remove it to a paper-towel-lined plate. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes. Add the garlic and red pepper flakes and continue to cook 2 minutes more. Add the sausage back to the skillet along with the chicken stock. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley, and cooked, well-drained pasta. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors. Turn the heat off, add the grated cheese, and toss to combine.
- To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with hot pasta. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.
PASTA WITH BROCCOLI, ROASTED PEPPERS, AND OLIVES
Simple enough, and a dynamite flavor combination! The lemon juice really pulls everything together. Adapted from" Field of Greens", by Annie Somerville. You can use fresh roasted peppers , but I usually use good quality bottled roasted peppers from the pantry. Omit the optional cheese to make it vegan.
Provided by zeldaz51
Categories Vegan
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a pot of salted water to cook the pasta, In a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. Shut burner off until pasta is nearly cooked.
- Cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. Drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. Add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.
Nutrition Facts : Calories 635.7, Fat 17.8, SaturatedFat 2.5, Sodium 184.7, Carbohydrate 100.9, Fiber 9.1, Sugar 8.1, Protein 19.8
BROCCOLI-ROASTED PEPPER RICOTTA PASTA SAUCE
Make your own pasta sauce quickly, easily and deliciously. Get out the broccoli, roasted peppers and ricotta and let's get started!
Provided by My Food and Family
Categories Home
Time 25m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are tender.
- Add next 4 ingredients; cook 2 min., stirring occasionally.
- Stir in broccoli and peppers; cook 2 min. or until heated through.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
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