Giuliano Bugiallis Spaghetti Con Broccoli Spaghetti With Broccoli Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROCCOLI SPAGHETTI



Broccoli Spaghetti image

I got this from an Italian co-worker after having it at a work pot-luck. The flavor is really intense, and this can be served as either a side-dish or a meatless meal-in-itself. You can really use any type of pasta you prefer, I first had it with spaghetti, so that's always my preference. Really easy recipe. Edited: Psst.. please use real garlic, not the chopped stuff in the jar.. I repeat - use FRESH GARLIC, not the stuff in the jar, else you will be doomed to a bland result with no flavor. If made as directed, you will have a robustly flavorful pasta dish!

Provided by steve in FL

Categories     One Dish Meal

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

1 bunch fresh broccoli
4 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon black pepper (I like more!)
1 cup water
salt, to taste
8 ounces spaghetti, cooked
4 ounces parmesan cheese, freshly grated (optional)

Steps:

  • Chop the broccoli fine and add it to a sauce pan.
  • Add garlic, olive oil, pepper and the water and bring to a boil.
  • Reduce the heat and simmer, partially covered, for 30 minutes.
  • Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
  • You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
  • Serve over cooked spaghetti. Sprinkle with parm if desired.

SPAGHETTI AND BROCCOLI AGLIO OLIO



Spaghetti and Broccoli Aglio Olio image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base
Kosher salt
Ice
1 pound spaghetti
1/2 cup extra-virgin olive oil
2 teaspoon red pepper flakes
6 cloves garlic, minced
Juice of 1/2 lemon
1 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
  • Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
  • Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
  • Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

CUNETTO'S SPAGHETTI CON BROCCOLI (ACTUAL RECIPE)



Cunetto's Spaghetti Con Broccoli (Actual Recipe) image

This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version. . .this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party! Feel free to lighten it up a bit with light margarine and fat-free half and half (I have done it many a time with great results).

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spaghetti, cooked (shells work well too)
24 ounces half-and-half cream
1/4 cup butter
1/2 lb small broccoli floret
1 cup sliced mushrooms
1/4 cup minced parsley
1 1/2 teaspoons fresh minced garlic
1 tablespoon black pepper
2 teaspoons salt
3/4 cup freshly grated parmesan cheese (may increase to 1 cup for a thicker sauce if need be)

Steps:

  • Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
  • Increase the heat of the cream sauce slightly and bring to a boil.
  • When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
  • Reduce over medium heat until cream sauce clings to the spaghetti.
  • Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.

Nutrition Facts : Calories 855.3, Fat 38.7, SaturatedFat 23.2, Cholesterol 110.4, Sodium 1646.7, Carbohydrate 98.5, Fiber 4.4, Sugar 3.9, Protein 29.9

GIULIANO BUGIALLI'S SPAGHETTI CON BROCCOLI (SPAGHETTI WITH BROCCOLI)



Giuliano Bugialli's Spaghetti con Broccoli (Spaghetti with broccoli) image

Provided by Nancy Harmon Jenkins

Categories     dinner, pastas, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Coarse-grained salt
1 bunch fresh broccoli
1 pound spaghetti or linguine
5 whole anchovies in salt, or 10 fillets in oil, drained
3/4 cup extravirgin olive oil
Pinch of red pepper flakes
Freshly ground black pepper to taste

Steps:

  • Remove and discard large tough stems from broccoli and cut the remainder into thick julienne strips, about 1 1/2 inches long and 1/4 to 1/2 inch thick. Soak the pieces in a bowl of cold water for about 30 minutes.
  • Bring 4 quarts water to the boil. Add salt to taste. Add broccoli pieces to boiling water and cook for about 5 minutes. Drain broccoli, saving the cooking water. Place broccoli in a large warmed serving dish and set aside, covered, in a warm place.
  • Bring the broccoli water back to a boil, add pasta and stir with a long- handled wooden fork or spoon to separate pasta and bring water rapidly back to the boil. Cover and cook pasta until done.
  • While pasta is cooking, prepare the sauce. If using salted anchovies, fillet them and wash well, draining on paper towels. Heat olive oil in a heavy enamel or aluminum saucepan over low heat. When the oil is hot, remove the pan from the heat and quickly add the filleted anchovies and the red pepper flakes. Use a fork to mash them into the oil until amalgamated.
  • Drain pasta and place in serving dish on top of the broccoli. Pour the anchovy sauce over the pasta. Sprinkle with freshly ground black pepper and toss gently but very well. Serve immediately.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 23 grams, Carbohydrate 64 grams, Fat 29 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 483 milligrams, Sugar 4 grams

BROCCOLI PASTA



Broccoli Pasta image

Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese

Steps:

  • Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
  • Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
  • In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC



Spaghetti With Broccoli, Chickpeas, and Garlic image

This recipe comes from Gourmet (January 2005). Make it even healthier with whole wheat spaghetti. Enjoy!

Provided by Miraklegirl

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

6 cloves garlic, chopped
1/2 teaspoon dried hot red pepper flakes
1/4 cup olive oil, plus
additional olive oil, for drizzling
2 (10 ounce) packages frozen chopped broccoli (not thawed)
3/4 teaspoon salt
1 (15 ounce) can chickpeas, rinsed and drained
1/2 lb spaghetti
freshly grated parmesan cheese
lemon wedge (optional)

Steps:

  • Cook garlic and red pepper flakes in oil in a heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute.
  • Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp tender, 5 to 7 minutes.
  • Stir in chickpeas and cook until heated through.
  • Cook pasta in a 6 to 8 quart pot of boiling salted water until al dente.
  • Reserve 1/2 cup pasta water, then drain pasta in a colander.
  • Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well.
  • Sprinkle parmesan cheese over top.
  • Serve drizzled with additional olive oil and lemon wedges on the side.

BROCCOLI SPAGHETTI



Broccoli Spaghetti image

Pasta with broccoli. If you make it with whole wheat pasta, or the enriched white stuff it's even healthier for you--!

Provided by C and Ds Mommy

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

454 g whole wheat spaghetti, cooked according to package directions (*will need to add broccoli to cooking pasta ~ see below* )
4 slices lean bacon
1 cup chopped onion
2 minced garlic cloves
700 ml spaghetti sauce (of your choice)
2 cups broccoli florets
1/2 cup grated parmesan cheese (fresh is best!)

Steps:

  • In a large pan, cook bacon slices till crisp, drain and then crumble. (I find that if I cut the bacon up into small pieces prior to cooking, then you don't have to worry about crumbling hot bacon.).
  • Return bacon to pan after crumbling, and add onion and garlic.
  • Cook over medium heat for about 3-4 minutes.
  • Stir in spaghetti sauce and heat to boiling. Continue to cook for another 5 minutes.
  • Add broccoli florets to spaghetti noodles for the last 2 minutes of cooking time. Drain pasta and broccoli. Toss well with the sauce, and sprinkle with parmesan cheese.

Nutrition Facts : Calories 716.5, Fat 19.9, SaturatedFat 6.5, Cholesterol 26.4, Sodium 1277, Carbohydrate 112.8, Fiber 1.3, Sugar 18, Protein 29.1

More about "giuliano bugiallis spaghetti con broccoli spaghetti with broccoli food"

SPAGHETTI CON BROCCOLI - GARNISH & GLAZE
2015-01-03 Reserve 1 cup pasta water and then drain pasta and broccoli. While pasta cooks, melt butter in a large deep skillet and saute mushrooms over medium heat for 4 minutes. Add garlic and cook anther 30 seconds. Add the cream, salt, and pepper and bring to a simmer. Let cream simmer over medium heat for 4 minutes until slightly thickened, stirring ...
From garnishandglaze.com
5/5 (1)
Estimated Reading Time 4 mins
Servings 8
Total Time 25 mins


GIULIANO BUGIALLI'S CLASSIC TECHNIQUES OF ITALIAN COOKING | EAT YOUR …
Categories: Pasta, doughs & sauces; Main course; Italian Ingredients: lamb shoulder; bay leaves; store-cupboard ingredients; canned tomatoes; green peppers ...
From eatyourbooks.com


SPAGHETTI WITH BROCCOLI | RICARDO
Cut the broccoli into florets. Peel and dice the stalks. In a large pot of boiling salted water, cook the broccoli for 2 minutes. Add the spaghetti to the pot. Return to a boil and cook until the pasta is al dente, stirring frequently. Reserve 250 ml (1 cup) of the cooking water. Meanwhile, in a skillet over medium-low heat, soften the onion ...
From ricardocuisine.com


SAUTEED BROCCOLI AND GARLIC OVER PASTA - EVERYTHING2.COM
2004-04-19 Start your water boiling for the pasta. Heat a wok or large pan on medium high. Once it is warm, swirl in your olive oil. Allow it to heat up. Test its readiness by flicking in a pinch of chopped broccoli. If it quickly sizzles, you are good to go. If you are chopping with a machine, you can sauté in batches.
From everything2.com


BROCCOLI AND SPAGHETTI RECIPE - FOOD.COM
2009-04-01 2 (10 ounce) packages frozen broccoli spears or 3 heads fresh broccoli; 1 (12 ounce) package spaghetti; 3 pods garlic, chopped ; 1 ⁄ 4 cup olive oil; black pepper, to taste ; romano cheese, to taste
From food.com


PASTA MADE TO PERFECTION:; GIULIANO BUGIALLI - CSMONITOR.COM
1981-05-07 Spaghetti Coachmen's Style (Spaghetti alla Ficcheraia) 2 ounces pancetta or 1 ounce boiled ham and 1 ounce salt pork 5 tablespoons olive oil 1 small red onion, coarsely chopped 1 cup canned ...
From csmonitor.com


SPAGHETTI WITH BROCCOLI | ITALIAN RECIPES | GOODTO
2020-04-01 Method. Bring a large pot of water to boil and cook pasta according to package directions. Add broccoli to pasta 2 minutes before draining. Meanwhile in a large skillet heat the sauce. Drain the pasta/broccoli and combine with sauce. Drizzle with extra virgin olive oil and top with cheese before serving.
From goodto.com


GIULIANO BUGIALLI'S SPAGHETTI CON BROCCOLI (SPAGHETTI WITH BROCCOLI)
Ingredients Coarse-grained salt 1 bunch fresh broccoli 1 pound spaghetti or linguine 5 whole anchovies in salt, or 10 fillets in oil, drained ¾ cup extravirgin olive oil Pinch of red pepper flakes Freshly ground black pepper to taste Nutritional Information Nutritional analysis per serving (4 servings) 841 calories; 43 grams fat; 6 grams saturated fat; 29 grams monounsaturated fat; 5 …
From diningandcooking.com


SPAGHETTI WITH CAULIFLOWER AND BROCCOLI | MRFOOD.COM
2013-05-07 In a deep skillet, heat the olive oil. Add the garlic and Italian seasoning; saute for about 1 minute. Add the cauliflower and broccoli, sprinkle with salt and pepper, and saute until the cauliflower is tender, about 8 to 10 minutes. Then add the tomato puree and chopped parsley. Mix lightly, lower the heat to simmer, and cook for 15 minutes.
From mrfood.com


PASTA WITH BROCCOLI: A RECIPE STOLEN FROM MY ITALIAN IN-LAWS
2022-01-07 Isn’t that poetic? But there’s a reason behind it – this is what gives the pasta flavor, and the idea is not to have to add salt (or not as much) at the table. Pasta – About 8 oz, or 240 grams, or 2 cups by volume of any “short” pasta, like these penne or bowties. (Not a long pasta, like spaghetti, or anything too tiny, like ...
From tiltedmap.com


LAST MEAL: A PASTA RECIPE FROM BUGIALLI! - THE VILLAGE VOICE
2007-04-04 Place the flour in mound on a pasta board. Use a fork to make a well in the center. 2. Put the eggs, and other ingredients specified in the recipe, in …
From villagevoice.com


SPAGHETTI WITH BROCCOLI (SPAGHETTI CON BROCCOLI) RECIPE | EAT YOUR …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


FOODGEEKS.COM
301 Moved Permanently. nginx
From foodgeeks.com


Related Search