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.
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
GEMELLI PASTA WITH FENNEL JUICE, BROCCOLI AND OVEN-DRIED TOMATOES
Steps:
- Pre-heat oven to 200 degrees F. Slice tops of Romas off and then cut in half lengthwise. Mix in a bowl with sugar and salt. Place on a sheet pan cut-side up and bake for 2 1/2 hours. Turn oven off and leave tomatoes inside overnight. The next day turn the oven on to 200 degrees F. and slow roast the tomatoes for 5 to 7 more hours, depending on size. The tomatoes should be shriveled, but not at all crispy. Remove from oven, let cool, and then cut into julienne strips. Pre-heat oven to 300 degrees F. Place whole garlic cloves and 1/4 cup olive oil in an aluminum foil packet and bake for 2 1/2 hours. Cloves should be very soft. Place cloves in blender or food processor and puree to a smooth paste, scraping down sides occasionally. Julienne one large head of fennel, toss with 1 tablespoon oil, a pinch of salt and freshly ground pepper, and roast in oven for 2 hours.
- Dice remaining fennel, put in a saucepan, just cover with water, and simmer until very soft. Puree in a blender. Allow to cool slightly and squeeze liquids out through a cheesecloth, reserving liquid. Discard solids. Cook pasta in 2 quarts rapidly boiling salted water, drain and set aside. Heat remaining oil in a skillet, add slivered garlic and stir until golden brown. Add broccoli rabe, saute to warm it, add crushed red pepper and oregano (if using dry). Add fennel juice and reduce by half. Add roasted fennel, oven-dried tomatoes, garlic puree, and oregano (if using fresh). Stir in pasta. Serve in shallow bowls and garnish with shaved Parmesan cheese.
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
PASTA FRITTATA WITH BROCCOLI RABE AND SUN-DRIED TOMATOES
Categories Leafy Green Pasta Tomato Brunch Bake Sauté Vegetarian Quick & Easy Winter Gourmet
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Put oven rack in upper third of oven and preheat oven to 400°F.
- Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. Drain pasta and broccoli rabe and pat dry.
- Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. Transfer frittata to a cutting board and cut into wedges.
PENNE WITH BROCCOLI AND TOMATOES
This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!!
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coook pasta according to package directions.
- Cook broccoli until tender crisp; drain and set aside.
- Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
- Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
- Add onion/tomato mixture.
- Sprinkle cheese over top and serve.
Nutrition Facts : Calories 542.8, Fat 14.3, SaturatedFat 6.6, Cholesterol 187.9, Sodium 562.9, Carbohydrate 83.4, Fiber 10.2, Sugar 4.7, Protein 23
PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES
Cook's Illustrated 2005 Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.
Provided by nsomniak6
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 4 quarts water to rolling boil, covered, in stockpot.
- Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
- Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
- While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
- Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
Nutrition Facts : Calories 577.5, Fat 15.2, SaturatedFat 8.1, Cholesterol 96.4, Sodium 169.2, Carbohydrate 60.1, Fiber 6.3, Sugar 5.1, Protein 41.1
CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI
Make and share this Cpk Broccoli and Sun-Dried Tomato Fusilli recipe from Food.com.
Provided by Lakerdog2
Categories Vegetable
Time 20m
Yield 1/4-1/4 of recipe, 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Cook pasta until.
- al dente, 8 to 10 minutes.
- Heat olive oil in a large non−stick frying pan over high heat.
- Add salt and garlic; when the garlic just begins to brown, add.
- thyme and sun−dried tomatoes. Toss and add broccoli.
- When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
- Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
- Serve in warm bowls with a fresh dusting of parmesan cheese.
Nutrition Facts : Calories 563.7, Fat 25.4, SaturatedFat 6.3, Cholesterol 18.3, Sodium 807.9, Carbohydrate 64.4, Fiber 3.2, Sugar 3.1, Protein 20.3
PASTA WITH BROCCOLI AND DRIED TOMATOES
Here's a simple dish that borders on the sublime. In my family, we are all fans of broccoli, so this combination never fails to please. Serve with Mixed Greens with Oranges and Almonds (page 52).
Yield 4 servings
Number Of Ingredients 6
Steps:
- If the dried tomatoes you are using aren't moist, soak them in hot water for about 10 minutes and drain.
- Cook the pasta according to package directions and drain.
- Meanwhile, steam the broccoli in a covered saucepan on the stove-top or in a covered microwave-safe container in the microwave, using a small quantity of water, until just a little beyond tender-crisp, and drain.
- Combine the cooked pasta with the broccoli in a serving container. Add the oil, dried tomatoes, and Parmesan cheese and toss together. Season with salt and pepper and serve.
- For a heartier dish, use a 16-ounce package of frozen ricotta cavatelli.
- Calories: 238
- Total Fat: 11g
- Protein: 9g
- Carbohydrate: 24g
- Cholesterol: 8mg
- Sodium: 207mg
More about "pasta with broccoli and dried tomatoes food"
BROCCOLI AND SUN-DRIED TOMATOES PASTA RECIPE | DIETHOOD
From diethood.com
3.5/5 (4)Total Time 30 minsCategory DinnerCalories 352 per serving
BROCCOLI PASTA | THE BEST BROCCOLI AND SUN-DRIED TOMATO …
From healthfoodradar.com
Servings 4Category ItalianAuthor Bull GarlingtonTotal Time 30 mins
BROCCOLI PASTA WITH SUN-DRIED TOMATOES AND PARMESAN
From vikalinka.com
BROCCOLI & SUNDRIED TOMATO PASTA | RECIPE | BARBER FOODS
From barberfoods.com
SAUSAGE PASTA - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
BROCCOLI RABE WITH PASTA AND SUN DRIED TOMATOES
From atwodrinkminimum.com
BROCCOLI RABE WITH PASTA AND SUN DRIED TOMATOES - SIMPLY RECIPES
From simplyrecipes.com
15 MEDITERRANEAN BROCCOLI PASTA SALAD - SELECTED RECIPES
From selectedrecipe.com
PASTA WITH BROCCOLI AND DRIED TOMATOES PRO PHOTO
From vecteezy.com
CAYENNE PEANUT BUTTER PASTA WITH SUNDRIED TOMATO AND BROCCOLI
From fatsecret.com
SUN DRIED TOMATO AND BROCCOLI PASTA FOOD
From homeandrecipe.com
ORECCHIETTE WITH BROCCOLI RABE AND SEMI-DRIED TOMATOES
From rachaelrayshow.com
CREAMY PASTA WITH SAUSAGE, BROCCOLI RABE AND SUN DRIED TOMATOES
From afoodieaffair.com
15 MINUTE SUN-DRIED TOMATO AND BROCCOLI PASTA - GO DAIRY FREE
From godairyfree.org
CHRISTMAS EVE SICILIAN ANCHOVY PASTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love