Pasta With Broccoli In Sweet Tomato Sauce Food

PASTA WITH ROASTED BROCCOLI AND ALMOND-TOMATO SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
• Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
• Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.

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.

PASTA WITH BROCCOLI IN SWEET TOMATO SAUCE

Steps:

• In medium saucepan, cook the broccoli in enough boiling water to cover until just tender-- 2 to 3 minutes Rinse under cold running water, drain and set aside (blanch broccoli).
• In a large saucepan, heat the olive oil over moderately low heat for 30 seconds add the garlic and cook until garlic is slightly browned/ golden about 3 minutes Then add the tomatoes, raisins, cayenne pepper, and simmer uncovered for 15 minutes Then add the almonds and simmer for 5 minutes longer.
• In the mean time cook linguine according to package directions, without salt Drain and place in a large serving bowl.
• Add the cooked broccoli to the tomato sauce and stir to combine Pour over the pasta and sprinkle with the parsley.

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA

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.

PASTA WITH TASTY BROCCOLI SAUCE

Steps:

• In a medium saucepan cook onion and garlic in olive oil over a low heat until onions are soft.
• Add chicken broth and broccoli and bring to a boil, season with salt and pepper.
• Cover and boil gently for about 10 minutes, or until broccoli is very tender, stir occasionally.
• Place broccoli mixture in a food processor or blender with lemon juice and parmesan cheese. Pulse a few times until smooth.
• Toss pasta and sauce together and serve.
• Enjoy!

BROCCOLI N TOMATO PASTA

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.

PENNE PASTA WITH BROCCOLI & TOMATO SAUCE

Steps:

• 1. Cook penne pasta to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time.
• 2. Meanwhile, in a large skillet, heat oil over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until tender. Stir in tomatoes and remaining ingredients; simmer 15 to 20 minutes or until thickened, stirring occasionally.
• 3. To serve, drain penne and broccoli; arrange on serving platter. Spoon sauce over top. If desired, sprinkle with Parmesan cheese.

BACON, TOMATO & BROCCOLI PASTA

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.

BROCCOLI PASTA IN A FRESH TOMATO SAUCE

Steps:

• Bring a medium pot of lightly salted water to a boil.
• Add pasta and cook for about 5-8 minutes.
• Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
• Drain, reserving 1/2 cup of the water.
• Heat oil in a medium saucepan and saute the chopped onion until translucent.
• Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
• Cover the saucepan and simmer for 5 minutes.
• Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
• Remove from heat and season with basil, parsley and oregano.
• Stir in the cooked pasta-broccoli mixture and mix well to coat.
• Sprinkle with parmesan cheese and serve hot!