Gluten Free Spaghetti With Baby Broccoli Mushrooms And Walnuts Food

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GLUTEN-FREE SPAGHETTI WITH BABY BROCCOLI, MUSHROOMS AND WALNUTS



Gluten-Free Spaghetti With Baby Broccoli, Mushrooms and Walnuts image

This week I was really into adding nuts to many of my pasta dishes. They contribute substantial "meaty" texture and wonderful flavor. Baby broccoli is more elegant than regular broccoli, with long wispy florets and thin stems.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 7

2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes (to taste)
1 teaspoon fresh thyme or 1/2 teaspoon dried
1/4 cup chopped walnuts
1/4 cup chopped flat-leaf parsley
3/4 pound gluten-free spaghetti, such as quinoa or quinoa, amaranth and rice
Freshly grated Parmesan

Steps:

  • Begin heating a large pot of water. Trim the very bottoms away from baby broccoli and slice stalks. Keep sliced stalks and florets separate. Fill a bowl with cold water.
  • When the water comes to a boil add salt to taste, drop in broccoli stalks and set the timer for 4 minutes. After 2 minutes add florets and blanch for 2 minutes. Using a Chinese skimmer, a strainer or a slotted spoon, transfer all of the baby broccoli to the cold water, then drain. Set aside in a bowl.
  • Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet or a wide, heavy saucepan and add mushrooms. Don't stir for 30 seconds to a minute so that mushrooms sear, then stir and cook, stirring often, until they have begun to soften and sweat, about 3 minutes. Add garlic and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute, until garlic is fragrant, and add thyme, walnuts and salt and pepper to taste. Continue to cook until mushrooms are tender, fragrant and juicy, another 3 to 5 minutes. Stir in broccoli and parsley, add salt and pepper to taste, and cook, stirring, for another minute. Remove from heat, taste and adjust seasoning. Keep warm.
  • Bring water in pot back to a boil and add pasta. Cook al dente, using timing instructions on the package as a guide but checking pasta a minute before the time indicated is up. When pasta is ready, use a ladle to transfer 1/4 to 1/2 cup of the pasta cooking water to pan with the broccoli and mushrooms. Drain pasta and toss at once with broccoli and mushroom mixture and the remaining tablespoon of olive oil. Serve hot, passing Parmesan at the table.

SPAGHETTI WITH BROCCOLI AND MUSHROOMS



Spaghetti with Broccoli and Mushrooms image

This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.

Provided by Denise

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 5

Number Of Ingredients 10

1 pound uncooked spaghetti
2 (10 ounce) packages frozen chopped broccoli
2 (4.5 ounce) cans sliced mushrooms, drained
½ cup butter
1 tablespoon salt
2 teaspoons ground black pepper
1 cup grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried basil

Steps:

  • Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
  • Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
  • Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

Nutrition Facts : Calories 633.2 calories, Carbohydrate 77.9 g, Cholesterol 66.4 mg, Fat 26 g, Fiber 7.9 g, Protein 24.1 g, SaturatedFat 15.4 g, Sodium 2079.4 mg, Sugar 5.4 g

GLUTEN FREE SPAGHETTI & MEATBALLS



Gluten Free Spaghetti & Meatballs image

Spaghetti night goes gluten free! Enjoy this new twist on a family favorite. Gluten free spaghetti is tossed with delicious homemade gluten free meatballs, sautéed cherry tomatoes and topped with Parmesan cheese.

Provided by Barilla

Categories     Trusted Brands: Recipes and Tips     Barilla Gluten Free

Yield 6

Number Of Ingredients 12

1 (12 ounce) box Barilla® Gluten Free Spaghetti
½ pound ground beef
1 slice gluten free bread
⅓ cup milk
Salt and black pepper to taste
1 egg yolk
½ cup grated Parmigiano Reggiano cheese
1 garlic clove, chopped
¼ teaspoon chili flakes
1 pint cherry tomatoes, halved
½ cup dry white wine
1 tablespoon chopped fresh parsley

Steps:

  • In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
  • In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
  • In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
  • Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
  • Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
  • Drain the pasta then toss with the sauce and add the reserved cooking liquid.
  • Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 86.8 g, Cholesterol 73.3 mg, Fat 16.1 g, Fiber 2.2 g, Protein 17 g, SaturatedFat 5.8 g, Sodium 166.4 mg, Sugar 1 g

BROCCOLI WITH MUSHROOMS AND WALNUTS



Broccoli With Mushrooms and Walnuts image

Broccoli is stir-fried with onions, mushrooms and walnuts and topped with cheese. So good, I could and have eaten only this for dinner. Also very attractive. From Lean and Luscious and Meatless by Bobbie Hinman and Millie Snyder.

Provided by LonghornMama

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup water
2 tablespoons soy sauce
1 tablespoon sherry wine
1 tablespoon cornstarch
1 teaspoon instant vegetable broth mix (see Vegetable Broth Mix Vegetable Broth Mix)
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 cup onion, cut lengthwise into 1/4 inch slices
3 cups sliced mushrooms
4 cups packed broccoli, cut into flowerets
3 tablespoons chopped walnuts (3/4 oz)
3 ounces low-fat cheddar cheese (3/4 cup)

Steps:

  • In a small bowl, combine water, soy sauce, sherry, cornstarch, broth mix, oregano, garlic powder and pepper.
  • Stir to dissolve cornstarch.
  • Set aside.
  • Heat oil in a large nonstick skillet or wok over medium-high heat.
  • Add onions and mushrooms.
  • Cook 5 minutes, stirring.
  • Add broccoli and walnuts.
  • Cook, stirring, 3 minutes or until broccoli turns bright green.
  • Stir soy sauce mixture and pour over vegetables.
  • Cook, stirring, until vegetables are glazed and liquid has thickened and turned clear.
  • Remove from heat, sprinkle evenly with cheese, cover and let stand 5 minutes before serving.

FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI



Fettuccine With Braised Mushrooms and Baby Broccoli image

I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.

Provided by Martha Rose Shulman

Categories     dinner, pastas, main course

Time 1h45m

Yield Serves four to six

Number Of Ingredients 12

1/2 ounce (about 1/2 cup) dried porcini mushrooms
2 tablespoons extra virgin olive oil
1 small shallot, minced
1 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick
Salt to taste
2 garlic cloves, minced
1/4 cup dry white wine or red wine
1 teaspoon chopped fresh rosemary or fresh thyme leaves
1/2 pound baby broccoli, cut in 1-inch pieces
Freshly ground pepper
3/4 pound fettuccine or egg noodles
Freshly grated Parmesan for serving

Steps:

  • Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
  • Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
  • When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
  • Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams

PASTA WITH MUSHROOMS AND BROCCOLI



Pasta With Mushrooms and Broccoli image

Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.

Provided by Martha Rose Shulman

Categories     dinner

Time 30m

Yield Serves 4

Number Of Ingredients 8

2 large stalks broccoli (stems and crowns)
2 tablespoons extra-virgin olive oil
1/2 pound mushrooms, sliced 1/3 to 1/2 inch thick
2 garlic cloves, minced
Salt and freshly ground pepper
1 teaspoon fresh thyme leaves (optional)
8 ounces spaghetti
Freshly grated Parmesan

Steps:

  • Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
  • Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
  • When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

SPAGHETTI WITH BROCCOLI, BRIE, AND WALNUTS



Spaghetti with Broccoli, Brie, and Walnuts image

Categories     Cheese     Nut     Pasta     Vegetable     Vegetarian     Quick & Easy     High Fiber     Brie     Walnut     Broccoli     Fall     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 6

8 ounces spaghetti
1 1/2 tablespoons olive oil
1 bunch broccoli (about 1 1/4 pounds), cut into 1/2-inch flowerets,;reserving stems for another use
1 garlic clove, minced
8 ounces Brie, rind discarded, cut into 1-inch pieces
1/2 cup walnuts, toasted and chopped coarse

Steps:

  • In a 6-quart kettle bring 5 quarts salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/3 cup cooking liquid and drain pasta in a colander. Return pasta to kettle with reserved liquid.
  • While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.
  • To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.

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