Broccoli With Sun Dried Tomatoes And Roasted Garlic Food

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA

Pasta with Roasted Broccoli, Sun-Dried Tomatoes and Mozzarella image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 bunch broccoli (about 1 pound), tough stems discarded
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
8 ounces mezzi-rigatoni
1/2 cup sun-dried tomatoes in oil, drained and sliced, plus 1 tablespoon reserved oil from the jar
6 ounces diced fresh mozzarella (1 cup)
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 425 degrees F.
Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

BROCCOLI WITH ROASTED GARLIC AND TOMATOES

Broccoli with Roasted Garlic and Tomatoes image

Broccoli tossed with roasted garlic and tomatoes gives you a flavorful side dish.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 50m

Yield 2

Number Of Ingredients 7

Ingredients

4 large cloves garlic
3 cups fresh broccoli florets
1 tablespoon olive oil
1 cup grape tomatoes
2 tablespoons butter, softened
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Steps:

Heat oven to 425°F. Fold small sheet of heavy-duty foil in half, creasing it to form double thickness. Place garlic in center of foil; drizzle with 1 teaspoon water. Fold foil tightly to seal. Bake 20 minutes or until garlic is lightly browned and tender. Transfer garlic to small bowl; mash with fork.
Increase oven temperature to 450°F. Spray cast-iron skillet or small shallow roasting pan with cooking spray. In skillet or pan, toss broccoli with oil and roasted garlic. Spread broccoli in single layer.
Roast uncovered 10 minutes or until broccoli begins to brown. Stir in tomatoes, butter, salt and pepper. Roast 12 minutes longer or until tomato skins begin to split.

Nutrition Facts : Calories 130, Carbohydrate 5 g, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 309 mg

BROCCOLI WITH SUN-DRIED TOMATOES AND ROASTED GARLIC

Broccoli With Sun-Dried Tomatoes and Roasted Garlic image

Try this Recipe #248301 for the roasted garlic. Frozen broccoli for ease, measures 8 cups when frozen but will reduce to half. This makes a great side or take it a fill a chicken breast with it or toss it into cooked pasta for a meatless meal.

Provided by Rita1652

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 cups frozen broccoli florets, rinsed and drained
1/4 cup sun-dried tomatoes packed in oil with herbs, Diced
1 tablespoon olive oil (Oil from the tomatoes can be used)
1 tablespoon roasted garlic, mashed
1 dash red pepper flakes
1 teaspoon onion flakes
salt and pepper

Steps:

In microwave proof bowl cook broccoli till heated through about 4 minutes.
Mix remaining ingredients and toss to coat broccoli heat 1 minute in microwave.

Nutrition Facts : Calories 195, Fat 8.6, SaturatedFat 1.4, Sodium 82.9, Carbohydrate 30.1, Fiber 16.2, Sugar 6.9, Protein 11.9

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