Pasta With Beans Broccoli Bacon Food

ITALIAN BROCCOLI-BACON PASTA RECIPE

Steps:

• Cook the small broccoli florets in boiling water with 1 tsp salt until soft (they should be bright green). Drain and set aside.
• Cook the pasta in boiling water with 1 tsp salt until al dente (follow instructions on the package). Drain and put back in the pot. Melt 2 Tbsp butter and mix into the pasta.
• In a large skillet, heat the olive oil on medium-high, add the bacon and fry until lightly crisp. Fold a paper towel and put it in the skillet. Move it around the pan with spatula until it soaks up most of the fat. Discard the paper towel.
• Reduce to medium heat. Add the garlic and fry for 2 to 3 minutes stirring constantly.
• Add the broccoli and season with salt and pepper. Stir over medium heat for 2 minutes.
• Add the broccoli mixture to the pasta. Mix well and serve with Parmesan.

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

PASTA WITH MUSHROOMS AND BROCCOLI

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.

MEDITERRANEAN BROCCOLI PASTA WITH WHITE BEANS

Steps:

• Cook pasta in salted boiling water according to package until al dante. I like to add a little olive oil to the cooking water. Before you drain pasta, reserve 1 cup of the pasta cooking water for later.
• In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chopped onions and cook for 2 minutes, stirring regularly, until translucent. Add garlic, oregano, Aleppo pepper, and crushed pepper flakes. Stir till fragrant.
• Now add thawed broccoli florets. Cook 4 minutes, tossing regularly. Add cannellini beans. And season with salt and pepper. Cook another 3 minutes or so, tossing regularly.
• Add the cooked pasta and about 1/3 cup of the reserved cooking water into the pot. Add fresh parsley, za'atar spice, and Parmesan cheese. Toss to combine. If you need to, add a little bit more of the pasta cooking water to help combine everything. Taste and adjust seasoning. Cook until everything is very well warmed through.
• Transfer to serving bowls. Sprinkle toasted pine nuts, more za'atar spice, and more crushed red pepper flakes on top. Enjoy!

PASTA WITH CREAMY WHITE BEANS

Steps:

• Bring a large pot of water to a boil. Season well with salt. Add the pasta and cook for 3 minutes less than indicated in the package directions, about 7 minutes. Drain well reserving 1/2 cup pasta water.
• Heat a large skillet over medium-high heat until hot. Add the oil, carrot and onion to the skillet. Season with 1 teaspoon salt and cook, stirring often, until fragrant and beginning to soften, about 3 minutes. Add the pepper flakes and thyme and cook another minute. Stir in the drained beans and chicken broth. Reduce the heat to medium to maintain a simmer and cook for 5 minutes, stirring occasionally. Use the back of a spoon to gently mash some of the beans. Set aside.
• Add the cooked pasta to the sauce. Sprinkle the grated cheese over the pasta and toss to coat well. Stir in the remaining 1/2 teaspoon salt and add the 1/2 cup pasta water as needed to maintain a creamy, broth-like sauce. Sprinkle in the spinach and cook until wilted.

PASTA WITH BEANS, BROCCOLI & BACON

Steps:

• 1. In a large skillet over medium heat, cook the bacon until it is brown and beginning to crisp, 8 to 10 minutes. Remove to a paper towel to drain. Pour most of the bacon fat from the pan, add the 2 Tbsp. olive oil, and warm over medium heat. Saute the garlic until soft, about 2 minutes.
• 2. Add the broccoli and saute until coated and beginning to wilt. Add 1/4 cup of the chicken stock, stirring and scraping up browned bits from bottom of pan. Cover partially and cook, stirring occasionally, and adding more chicken stock if needed, for about 10 minutes, or until broccoli is tender.
• 3. Cook the pasta in boiling salted water according to package directions, until it is al dente. Drain but don't rinse.
• 4. When the broccoli is cooked, add pasta, beans, and reserved bacon. Add the red pepper flakes, if desired, and salt and pepper to taste. Toss well.
• 5. Remove from heat; add bread crumbs and 1/4 cup Parmesan. Toss gently and serve in warmed bowls. Drizzle each bowl with olive oil, Parmesan and freshly ground pepper. Serve with some crusty bread and a lettuce salad.

BROCCOLI BEAN PASTA

Steps:

• In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. , Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced. , Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.

BROCCOLI BOWTIE PASTA SALAD

Steps:

• Prepare pasta according to package directions. Rinse with cold water and drain.
• Whisk together mayonnaise, sugar, red onion, vinegar and salt in a large bowl.
• Add broccoli, pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

PASTA BAKE WITH SAUSAGE, BROCCOLI AND BEANS

Steps:

• Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish.
• In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm.
• Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic.
• Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil.
• If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator.
• Bake for 25 minutes, until heated through and crusty on top.

ONE-POT BACON BROCCOLI PASTA

Steps:

• In a large saucepan, pot or Dutch oven, cook the bacon until crispy. Remove bacon from pan and drain on paper towels. Drain fat from the pot leaving about 1 tablespoon in the pot.
• Add the garlic and sautee for about 30 seconds. Add the uncooked pasta, cream, chicken broth, salt (and pepper), and crushed red pepper. Stir. Bring to a boil then reduce to a simmer. Cover and cook for about 6 minutes making sure to stir once in a while and keep noodles covered in liquid.
• Add the broccoli to the pot and cook another 5-7 minutes or until the broccoli is soft. Continue cooking until sauce is a little thicker. It will be thin and then thicken towards the end. Stir in the Parmesan and reserved bacon.
• Serve immediately and top with additional Parmesan.

BROCCOLI AND WHITE BEAN ONE POT PASTA

Steps:

• Add the oil to a large pot over a medium heat. Add the onion and cook for a couple of minutes before adding the garlic, thyme, oregano, paprika and salt. Cook for another minute.
• Add the pasta, passata (tomato paste) and vegetable stock. Bring to the boil and cook for 10-12 minutes. Add the broccoli and beans 4 minutes before the end of cooking. Serve topped with grated parmesan.

PASTA, BACON, AND GREEN BEAN SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add onion; cook and stir until softened, 3 to 4 minutes. Add bacon; cook for 1 minute. Stir in diced tomatoes, tomato sauce, water, and green beans; bring to a simmer. Add cavatappi; cook, stirring frequently, until tender, 8 to 9 minutes.
• Sprinkle mozzarella cheese over the cavatappi mixture. Cover and cook until cheese is melted, 2 to 3 minutes. Season with salt and pepper.

PASTA WITH BROCCOLI AND BACON

Steps:

• Bring a large pot of lightly salted water to a boil. Place linguini in the pot, and cook for 5 minutes. Stir in the broccoli. Continue cooking 3 to 5 minutes, until linguini is al dente and broccoli is tender; drain.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and return to skillet.
• Mix the onion and garlic into the skillet, and cook until onions are tender. Stir in the spaghetti sauce, and cook until heated through. Serve over the cooked pasta and broccoli, and top with Parmesan cheese.

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.

EASY WEEKNIGHT BACON BROCCOLI PASTA

Steps:

• Bring a pot of salted water to a boil and cook the pasta according to the directions.
• While the water is boiling, heat a large skillet or saucepan over medium-low heat and add the bacon. Cook until it is browned, crispy and all the fat is rendered, then removed the bacon with a slotted spoon and set it on a paper towel to drain and excess grease.
• Remove all but 2 tablespoons of the bacon grease from the pan and turn the heat up to medium. Stir in the garlic and the broccoli florets and cook, tossing occasionally, for about 5 minutes until the broccoli is bright green and slightly soft. Add a lot of fresh cracked pepper and if you'd like, a tiny pinch of salt. I find that I usually don't need the salt because the bacon grease is salty!
• At this time, you can toss in the cooked pasta. Toss well to combine every and keep it over low heat. If it seems too dry, you can drizzle in the remaining bacon grease or you can just drizzle some olive oil on top and toss well. Add in the parmesan shavings and crushed red pepper. Toss well. Serve it!

PASTA CON BROCCOLI

Steps:

• Bring a large pot of salted (2 Tbsp kosher salt per gallon) water to boil. Remove and discard lower stems from broccoli and break into bite size florets. Add florets to boiling water and cook for 8 minutes until tender. When finished, set cooked broccoli aside making sure to not drain boiling water.
• Cook pasta in boiling water to al dente. While pasta cooks, in a large pan saute 6 cloves of chopped garlic in a 1/3 cup of olive oil over medium-low heat until golden. After golden (about 2-3 minutes) add 1/2 tsp of crushed red pepper flakes to oil.
• Add the precooked broccoli to the pan and continue to saute for 2-3 more minutes to further soften broccoli. Before draining pasta reserve at least 2 cups of pasta water.
• Add 1 cup of pasta water to the pan to make the broccoli sauce and cook for 1 minute. Add the pasta into the pan along with a 1/2 cup of grated pecorino. Stir to thoroughly combine and continue to cook for 1 more minute.
• Taste test the pasta and adjust salt and pepper if necessary. Also, add more pasta water if required to achieve a loose consistency. Remove pan from heat and drizzle the 1/4 cup of extra virgin olive onto the pasta. Serve with more pecorino cheese, crushed red pepper, and extra virgin olive oil. Enjoy!

PASTA WITH BACON AND BROCCOLI

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 pasta mixture; return to saucepan. Add beans, bacon, oil and garlic to saucepan. Cook and stir over medium heat until heated through. Serve topped with cheese.

BROCCOLI TAHINI PASTA SALAD

Steps:

• In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
• Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
• In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
• In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

PASTA "CARBONARA" WITH BROCCOLI

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat 1 tablespoon of the oil in a wide skillet. Sauté the "bacon" pieces over medium heat until crisp and browned on both sides, then remove and chop into small squares.
• In the same skillet, heat the remaining tablespoon of oil. Add the garlic and sauté over low heat until golden.
• Add the broccoli and wine to the skillet. Cover and steam until the broccoli is bright green and tender-crisp, about 3 minutes. Remove from the heat.
• In a serving bowl, combine the pasta, tempeh bacon, broccoli-garlic mixture (with any remaining wine), and parsley. Toss well. Add enough creamer to give the dish a bit more moisture. Season with salt and pepper, then serve.
• Menu Suggestions
• Serve with a salad of dark green lettuce or baby spinach with chickpeas, cherry tomatoes, and red or yellow bell peppers.
• The first two suggestions for mixed baby greens under Recipe Not Required (page 192) go splendidly with this dish. Make Garlic and Lemon Beans (page 110) to boost the protein content of the meal.
• nutrition information
• Calories: 332
• Total Fat: 8g
• Protein: 13g
• Carbohydrates: 51g
• Fiber: 5g
• Sodium: 260mg