BEEF AND BROCCOLI PASTA SKILLET
Steak strips and broccoli are featured in this tasty one skillet pasta dish
Provided by ReadySetEat
Categories Main Dish, Pasta
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Sprinkle both sides of meat with salt and pepper; cut into thin strips. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add meat; cook and stir 3 to 4 minutes or until browned. Remove from skillet; cover to keep warm.
- Add remaining 3 tablespoons oil, pasta and garlic to skillet; stir until pasta is coated with oil. Cook 3 to 4 minutes or until pasta is light golden brown, stirring constantly. Stir in tomato sauce and water; cover. Reduce heat to medium-low; simmer 10 minutes or until pasta is tender.
- Stir in meat and broccoli. Increase heat to medium; cover and cook 3 minutes or until mixture is hot.
Nutrition Facts : @id https, Calories 365 calories
BROCCOLI N TOMATO PASTA
Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 348 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 688mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein.
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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 WITH BEEF, BROCCOLI AND TOMATOES
Low Fat, fast and easy dinner! Craving oriental flavor, just substitute soy sauce for the worcestershire! Recipe from Betty Crocker, Eat and Lose Weight Cookbook.
Provided by Leona L.
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package.
- While the pasta is cooking, spray 12 inch skillet with nonstick cooking spray; heat over med-high heat.
- Add beef to skillet; sprinkle with pepper.
- Cook 2-3 minutes, stirring frequently, until beef is brown.
- Stir in broccoli, tomatoes and broth; reduce heat to low.
- Cover and simmer about 10 mins, stirring occasionally, until broccoli is crisp-tender.
- Mix cornstarch and worcestershire sauce, stir into beef mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Toss beef mixture with pasta.
PASTA WITH BEEF, BROCCOLI AND TOMATOES
Make and share this Pasta With Beef, Broccoli and Tomatoes recipe from Food.com.
Provided by 4-H Mom
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Trim fat from beef. Cut beef into 1/4 inch strips.
- Cook and drain pasta as directed on package. While pasta is cooking, spray 12 inch skillet with cooking spray, heat over medium high heat. Add beef to skillet, sprinkle with pepper. Cook 2 to 3 minutes, stirring frequently, until brown.
- Stir in broccoli, tomatoes and broth, reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until broccoli is crisp-tender.
- Mix cornstarch and Worcestershire sauce, stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss beef mixture and pasta.
Nutrition Facts : Calories 364.8, Fat 10.3, SaturatedFat 3.6, Cholesterol 51.7, Sodium 624.7, Carbohydrate 42, Fiber 3.8, Sugar 2.4, Protein 25.7
PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.
BROCCOLI PESTO & PANCETTA PASTA
Serve this healthy bowl of pasta topped with cherry tomatoes for a quick and easy midweek meal. It's tossed with broccoli pesto, and takes just 25 minutes to make
Provided by Esther Clark
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Bring a pan of lightly salted water to the boil. Add the broccoli and boil for 5 mins. Scoop out with a slotted spoon and set aside.
- Put the pasta in the same pan and cook following pack instructions. Meanwhile, tip the broccoli into a food processor with the pine nuts, basil, garlic, parmesan and oil, and blitz until smooth. Season with black pepper and a little salt (the pancetta is very salty).
- Set a frying pan over a medium heat and cook the pancetta for 2 mins. Add the tomatoes and cook for 3 mins, or until softened. Toss the pasta with the broccoli pesto, tomatoes and pancetta, and loosen with a splash of pasta water, if needed. Spoon into bowls and serve.
Nutrition Facts : Calories 452 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 0.5 milligram of sodium
BACON, TOMATO & BROCCOLI PASTA
Serve up pasta pronto. This midweek spaghetti supper is ready in a flash. Serve with grated Parmesan cheese
Provided by Good Food team
Categories Main course
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil, then cover. Place the cherry tomatoes on a baking tray, drizzle with half the olive oil and scatter over the garlic. Roast for 5 mins until the skins begin to split, then move the tomatoes to one side of the tray. Toss the broccoli in the remaining oil until well coated, and add to the other side of the tray. Season both with a little salt and lots of ground black pepper, and roast for a further 8-10 mins.
- Add the spaghetti to the pan of boiling water and cook for 8-10 mins until tender. Meanwhile, put the bacon lardons in a non-stick frying pan and heat until the fat begins to run from them. Cook, stirring regularly, over a medium heat for 5 mins until crisp, then remove from the pan and drain on kitchen paper.
- Drain the spaghetti and toss together with the lardons, half the tomatoes (leave the remaining tomatoes on the tray until cold, then cover and chill for frittata, see 'goes well with') and the broccoli. Scatter over the grated Parmesan and serve.
Nutrition Facts : Calories 572 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 5 grams sugar, Fiber 31 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium
BROCCOLI N' TOMATO PASTA
This is a great, light pasta dish with very little oil. Please note to adjust the cooking time if using pasta other than spaghetti. I often omit the olives due to a daughter that doesn't like them and it's still fabulous. You can also adjust the amount of red pepper flakes to your liking. Another variation is to use cherry tomatoes, halved instead of regular tomatoes. My family really enjoys this dish, hope you do too!!
Provided by jonesies
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large kettle or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes.
- Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
- Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes.
- Drain pasta mixture; add to skillet.
- Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 342.8, Fat 11.2, SaturatedFat 2.3, Cholesterol 5.5, Sodium 645.6, Carbohydrate 50.3, Fiber 3.8, Sugar 4.1, Protein 11.5
BOW TIE PASTA WITH BROCCOLI AND TOMATOES
I recently created this recipe from ingredients I had on hand. It is quick and simple. I served it with fresh crusty bread and butter.
Provided by SUSIE IN MISSOURI
Categories < 30 Mins
Time 20m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 417.5, Fat 21.6, SaturatedFat 7.6, Cholesterol 70.8, Sodium 92.1, Carbohydrate 47.3, Fiber 2.8, Sugar 3.1, Protein 10.6
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ITALIAN BEEF AND BROCCOLI - EATINGWELL
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Servings 4Total Time 50 minsAuthor Eatingwell Test KitchenCalories 426 per serving
- In a large pot, cook penne in a large amount of boiling, salted water according to package directions, adding the broccoli florets for the last 3 minutes of cooking. Before draining the pasta, remove and set aside 1/2 cup of the pasta cooking water. Drain pasta and broccoli and set aside.
- Meanwhile, coat a very large nonstick skillet with cooking spray; heat over medium heat. Add onion. Cook for 5 minutes or until tender, stirring occasionally. Transfer onion to a medium bowl and set aside.
- Place steak strips in a large bowl. Sprinkle with Italian seasoning, salt and pepper. Toss to coat. Add 2 teaspoons of the olive oil to the skillet used for cooking the onion. Heat over medium-high heat. Add the steak strips. Cook for 3 to 5 minutes or until steak strips are slightly pink in the centers, stirring frequently. Add cooked beef strips to the bowl with the onion.
- Add remaining 2 teaspoons olive oil to the same skillet and heat over medium heat. Add garlic; cook and stir for 10 to 20 seconds or until garlic is just starting to brown. Add tomatoes. Cook for 2 to 3 minutes or until tomatoes are softened. Using the back of a wooden spoon, mash tomatoes slightly.
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