Broccoli Sauce For Pasta Food

PASTA WITH TASTY BROCCOLI SAUCE

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!

BROCCOLI PASTA SAUCE

Steps:

• Cook broccoli in boiling, salted water for 3-4 minutes or until tender.
• Drain and refresh under cold, running water, and pat dry.
• Cook scallion in butter until softened; add cream, basil and garlic; simmer, stirring.
• Add cheeses and stir until well-combined.
• Stir in broccoli and cayenne and salt and pepper to taste and cook until heated through.
• Serve sauce over linguine and sprinkle with toasted walnuts.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

CAVATAPPI WITH BROCCOLI SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
• Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
• Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

BROCCOLI SAUCE FOR PASTA

Steps:

• Cut broccoli in flowerettes.
• Peel the stems and cut into 1/2 inch pieces.
• Heat oil in pan.
• Add garlic, salt and black pepper.
• Slowly saute garlic until it is slightly brown.
• Add 1/2 cup water.
• Mix water and garlic into a sauce.
• Let come to a boil.
• Add broccoli, cook stirring constantly until broccoli is cooked to almost a mushy stage.
• Add red pepper flakes.
• Puree sauce and serve over pasta.

BROCCOLI AND PASTA

Steps:

• Cut florets and parts of broccoli stems into bite-size pieces.
• In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.
• Place hot pasta in a serving dish; top with broccoli mixture.
• Sprinkle with cheese.

PASTA CON BROCCOLI

Steps:

• Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
• Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

BROCCOLI AND ANCHOVY SAUCE FOR PASTA

Steps:

• Cook broccoli until tender in boiling, salted water.
• Drain.
• Put back in pan.
• Toss in cream until heated through.
• Season.
• Fry breadcrumbs in butter until golden.
• Add anchovies and cook until heated through.
• Top pasta with the broccoli sauce.
• Sprinkle breadcrumbs and anchovies over.

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.

CHICKEN AND BROCCOLI PASTA

Steps:

• In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
• Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
• Add basil and toss well; top with Parmesan cheese. Serve.

PASTA BROCCOLI BAKE

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.