Parmesan Pasta Salad With Broccoli Food

20 MINUTE PARMESAN PASTA WITH BROCCOLI

Steps:

• Cut the broccoli into small florets. Put them in a colander, pour over boiling water and then pour over cold water. Set aside.
• In a large deep sided skillet set over medium to high heat, add the olive oil, garlic and all the dried seasonings and herbs. Stir well and let cook for about a minute. Add the flour and stir really well.
• Add the vegetable stock and cooking cream to the pan. Whisk really well to prevent any lumps. Bring to a simmer and let thicken for 1- 2 minutes.
• Add the uncooked pasta and broccoli and stir really well to completely coat. Cover and leave to cook for about 12-15 minutes. Stir a few times through cooking to prevent the pasta from sticking together.
• Reduce heat to low and add the Parmesan cheese, butter and fresh parsley. Stir well and serve.

PASTA AND BROCCOLI SALAD

Steps:

• Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
• In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.

PARMESAN PASTA SALAD WITH BROCCOLI

Steps:

• Place all ingredients except for cheese and pasta in a frying pan and cook over medium heat until broccoli is tender.
• Add pasta, toss.
• Refrigerate and add cheese before serving (so it doesn't melt).

BROCCOLI PARMESAN PASTA SALAD

Steps:

• Cook the noodles in rapidly boiling salted water until they are al dente, and drain them.
• Meanwhile, thaw the broccoli in the microwave until tender, about 4 minutes.
• In a large pasta bowl, combine the broccoli, bell peppers, olives, artichokes, herbs and garlic.
• Add the cooked pasta, the vinegar, pepper and cheese, and stir to combine it. Serve it immediately, or refrigerate it for up to 3 days. This can be served hot, warm or cold.

BROCCOLI PASTA

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.

EASY PASTA SALAD RECIPE

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Place in medium bowl.
• Add remaining ingredients; mix lightly.
• Refrigerate several hours or until chilled.

BASIL-PARMESAN PASTA SALAD

Steps:

• Cook and drain pasta, add oil, garlic, onion and spices and while the pasta is hot.
• Allow to cool for a few minutes and add herbs, cheese and mayo.
• Salt and pepper to taste.
• Can be served cold or room temperature.

CREAMY BROCCOLI PASTA SALAD

Steps:

• Cook rotini to desired doneness as directed on package.
• Drain; rinse with cold water until cool.
• Meanwhile, in small bowl, combine sour cream, cheese, mayonnaise, milk and garlic; blend well.
• In large bowl, combine broccoli, tomatoes, carrot and basil.
• Add cooked rotini; mix well.
• Add sour cream mixture; toss gently to mix thoroughly.
• Serve immediately, or cover and refrigerate until serving time.

FARMERS' MARKET PASTA SALAD WITH PARMESAN

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 3 min. Drain; rinse under cold running water. Drain well; place in large bowl.
• Add vegetables; mix lightly. Stir in dressing.
• Refrigerate 1 hour. Stir gently before serving; sprinkle with cheese and basil.

BOW TIE PASTA WITH BROCCOLI AND TOMATOES

Steps:

• Prepare pasta according to package directions and drain completely.
• Steam broccoli until fork tender, drain completely.
• Cut tomatoes in half.
• In skillet over medium heat melt butter in olive oil.
• Add garlic and cook for 2-3 minutes.
• Put the prepared pasta in skillet and toss to coat.
• Add the tomatoes and toss for 2-3 minutes.
• Add the broccoli and toss 1-2 minutes.
• Salt and Pepper to taste.
• Sprinkle with Grated Parmensa Cheese.

PARMESAN RANCH PASTA SALAD

Steps:

• Boil macaroni in water until tender.
• Mix macaroni with remaining ingredients.
• Serve immediately or refrigerate for at least 1 hour.

TOMATO, BROCCOLI AND PASTA SALAD

Steps:

• Cook pasta until tender but firm.
• Drain and rinse under cold water.
• Wrap in paper towel and set aside.
• Blanch the broccoli for 2 minutes in boiling water.
• Drain and rinse in cold water and wrap in a towel.
• In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
• Pour over salad and toss till mixed.
• Add salt and pepper to taste.
• Refrigerate for 1 hour or up to 4 hours.
• Tastes even better the next day.
• The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.