SHEET-PAN SPICY ROASTED BROCCOLI PASTA
Think of this as the sheet-pan version of a classic, cheese-covered pasta bake. It has all the elements of the usual casserole - the pasta and vegetables tossed with ricotta and topped with Parmesan-dusted bread crumbs. But because all the ingredients are spread out on a sheet pan instead of being piled into a baking dish, everything browns, which in turn means more crunch and crisp edges. First, the broccoli is roasted until it softens and browns. Then, the other ingredients are spooned on top, and everything is quickly baked, making for a speedy, vegetarian weeknight meal. It's worth seeking out really good ricotta here. With so few ingredients, every one makes a difference.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
- Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
- In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
- Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 11 grams, Carbohydrate 89 grams, Fat 23 grams, Fiber 11 grams, Protein 33 grams, SaturatedFat 10 grams, Sodium 660 milligrams, Sugar 8 grams
ITALIAN SAUSAGE PASTA SKILLET
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
- Mix together the ricotta and lemon zest in a small bowl and season with salt and pepper; set aside.
- Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Tear the sausage into 1- to 2-inch chunks and place in the skillet. Cook for 60 to 90 seconds, then flip and cook for an additional minute. Add the oregano, crushed red pepper, garlic and onion and cook, stirring occasionally, until the sausage is cooked through, about 4 minutes. Stir in the broccolini and jarred peppers. Using a ladle, remove 2/3 cup cooking water from the pasta pot and add to the skillet. Cook until the sauce is thickened and the broccolini is softened, about 3 minutes.
- Drain the pasta once cooked.
- Remove the skillet from the heat and stir in the pasta, lemon juice, yellow tomatoes and Parmesan. Dollop on the ricotta mixture; tear the basil leaves into large pieces and sprinkle them over the skillet. Serve the bread alongside the pasta, whole or torn into large chunks.
LINGUINE WITH CHICKPEAS, BROCCOLI AND RICOTTA
The broiler is an unsung kitchen hero because it imparts a flavorful char in half the time that grilling takes. In this 20-minute recipe, kale, broccoli and chickpeas crisp under the broiler while the pasta water boils. Make sure to spread out the vegetables and chickpeas so they have room to caramelize properly instead of steaming (the more crunchy bits, the better). Finish by tossing the pasta and vegetables with a quick sauce of butter, lemon zest and fresh ricotta, a rich and creamy complement to the charred vegetables. Enjoy with crusty bread, good wine and a sense of accomplishment - you just got dinner on the table in under a half hour.
Provided by Sarah Copeland
Categories dinner, easy, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, and drain the pasta.
- Meanwhile, heat the broiler and set a rack roughly 8 inches from the heat source. In a large bowl, toss the broccoli, chickpeas, garlic, red-pepper flakes and 1/3 cup oil until evenly coated. Season with salt and pepper. Spread out evenly on one sheet pan. Add the kale to the same bowl, and toss to coat in any residual oil. Drizzle with more oil as needed and toss to coat evenly. Spread out in an even layer on the second sheet pan.
- Working with 1 sheet pan at a time, broil the broccoli and chickpeas, tossing halfway through cooking, until the chickpeas are toasty and the broccoli is tender and charred, 5 to 7 minutes. Broil the kale until just charred and crisp, about 5 minutes.
- Zest the lemon, halve it, then cut 1 half into 4 wedges. Squeeze the juice from the lemon half over the roasted vegetables and season to taste with salt and pepper.
- Return the pasta to the pot. Add the 1/4 cup reserved pasta cooking water, the ricotta, butter and lemon zest and toss until well combined. Add the roasted vegetables and toss, adding more pasta water as needed.
- Divide among four bowls. Season with flaky sea salt and pepper, and serve with lemon wedges for squeezing on top. Drizzle with more oil, if desired.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 21 grams, Carbohydrate 105 grams, Fat 36 grams, Fiber 16 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 1132 milligrams, Sugar 11 grams, TransFat 0 grams
BROCCOLINI- RICOTTA PASTA
I just saw this pasta being made on Rachel Ray's 30 minute meal, and although it was showcased as a side dish, I think this would go great on its own with some crusty garlic bread. It seems easy and fast enough to make! So, I decided to post this for safe keeping.
Provided by Marz7215
Categories < 30 Mins
Time 25m
Yield 4 cups of pasta, 4 serving(s)
Number Of Ingredients 6
Steps:
- Put water on to boil for your pasta.
- Salt water and cook off pasta, about 7 to 8 minutes to al dente, with a bite to it. Drain and return pasta to hot pot.
- While pasta cooks, place broccolini in 1-inch of water in a sauce pot and bring up to a boil. Add salt to the water and add the trimmed broccolini. Cover and cook 5 minutes, drain and reserve.
- Once pasta is cooked, drain it and toss it with a drizzle of extra-virgin olive oil, butter, ricotta, lemon zest, thyme, broccolini and season with salt and pepper. Toss pasta to coat it in the cheese and butter. Season it with salt, to your taste.
Nutrition Facts : Calories 371.1, Fat 14.6, SaturatedFat 8.9, Cholesterol 46.6, Sodium 95.6, Carbohydrate 44.9, Fiber 2.1, Sugar 1.2, Protein 14.5
PASTA SALAD WITH RICOTTA SALATA AND BROCCOLINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl.
- Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.
SHELLS WITH BROCCOLI RABE & PANCETTA
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 25m
Yield 4 to 5 servings
Number Of Ingredients 9
Steps:
- Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.
CHARRED BROCCOLINI WITH HOMEMADE RICOTTA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
- To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
- Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
- To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.
CAVATAPPI WITH BROCCOLINI, BROWN BUTTER, AND SAGE
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Provided by Tracy Pollan
Categories HarperCollins Pasta Broccoli Parmesan Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
- Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
- In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
- Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
- Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
- Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.
RICOTTA, BROCCOLI & LEMON PENNE
Get three of your 5-a-day, along with vitamin C and iron, in this delicious wholemeal pasta dish with red pepper, leeks and creamy ricotta.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 27m
Number Of Ingredients 10
Steps:
- Boil the pasta with the leeks for 7 mins, then add the broccoli and boil for 5 mins more until just tender.
- Meanwhile, heat the oil and fry the pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- Drain the pasta and veg, reserving a little water, then tip the pasta and veg into the pan. Add the lemon zest and juice, ricotta, and some pasta water. Pile into bowls.
Nutrition Facts : Calories 549 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 17 grams fiber, Protein 23 grams protein, Sodium 0.1 milligram of sodium
PASTA SALAD WITH RICOTTA SALATA AND BROCCOLINI
Make and share this Pasta Salad With Ricotta Salata and Broccolini recipe from Food.com.
Provided by Messiejessie625
Categories Cheese
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim and discard the bottom 1/2-inch from the broccolini. Then cut the broccolini into 1-inch pieces. Steam broccolini covered in small skillet in 1/2 inch boiling water for 3 minutes, cold shock, and drain. Combine broccolini and pasta in a bowl.
- Return pan to stove over low heat and saute shallots and garlic in oil 2 minutes. Pour warm oil over pasta and broccolini. Crumble ricotta salata over pasta. Sprinkle the pasta with thyme, salt, and pepper, and toss to combine. Adjust seasonings and garnish salad with halved grape tomatoes.
Nutrition Facts : Calories 381.8, Fat 19, SaturatedFat 2.7, Sodium 7.1, Carbohydrate 45.1, Fiber 2.2, Sugar 1, Protein 7.9
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- Bring a large pot of salted water to boil. Add broccoli and cook until just tender, about 2 minutes. With a slotted spoon, transfer broccoli to a bowl. Add pasta to boiling water and cook until al dente, 10 to 13 minutes or as package label directs.
- While pasta is cooking, combine ricotta, Parmesan, lemon zest and thyme in a medium bowl. Warm oil in a large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Stir in broccoli, season with salt and pepper, and cook, stirring occasionally, until heated through, about 1 minute longer.
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