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 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.

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.

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.

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.

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.

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.

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

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 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.

THREE BEAN AND BROCCOLI PASTA SALAD

Steps:

• Bring 3 qts water to boil.
• While bringing water to a boil, set frozen broccoli pkg in microwave to defrost for approximately 6-7 minutes.
• Open, drain, and rinse canned 3 bean salad in colander.
• When water is boiling, add pasta> Boil pasta for 8-9 minutes to al dente.
• As noodles are cooking, prepare the broccoli> Cut stems away from broccoli flowerettes> Cut flowerettes into bite-sized pieces> Use the stem portion as well if you prefer.
• Place broccoli pieces and rinsed/drained bean salad in mixing bowl.
• Once noodles are cooked, remove and strain in colander while running cold water over noodles to stop cooking, and cool down the pasta> With a sharp knife or kitchen scissors cut up pasta slightly (if using long noodles).
• Once cooled and drained place pasta in mixing bowl with bean salad and broccoli.
• In measuring cup pour dressing (s) of choice to 1/2 cup measure> Blend if using multiple dressings>*I use a combination of Newmans Light Balsamic Vineagrette and Kraft Fat Free Caeser Italian.
• Pour dressing over salad and add fresh cracked pepper and salt to your liking>*i use about 1 1/2 tbs of salt to cut the sweetness of the bean salad.
• Mix gently and well> Nice if chilled, but if time does not allow, it can be eaten immediately.
• Some add-in ideas: diced cucumber, tomato, black olives, onion, chicken/ham, sunflower seeds.

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.

BACON & BROCCOLI PASTA

Steps:

• Bring a large pan of water to the boil and cook the pasta according to pack instructions. About 3 mins before the pasta is cooked, throw in the broccoli. When everything is done, drain, reserving about 100ml of the cooking water.
• While the pasta is cooking, grill the bacon for 6-7 mins until crisp, then cut into bite-size pieces. Tip everything into the pasta pan, toss together well and loosen with a little of the cooking water, if needed. Sprinkle over the Parmesan and serve.