PASTA WITH ROASTED BROCCOLI, GARLIC AND OIL
This easy and quick pasta dish is a guaranteed way to get picky eaters to love their broccoli, just roast it with garlic and olive oil!
Provided by Gina
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450°.
- In a baking dish combine broccoli, olive oil, garlic, salt and pepper.
- Roast broccoli about 20 minutes, tossing half way, until broccoli is browned and tender.
- Meanwhile, boil salted water in a large pot.
- Cook pasta according to package directions for al dente.
- Before draining, reserve 1 cup of the water from the pasta.
- Drain and toss pasta with broccoli.
- Add 1/2 cup reserved pasta water (or more if necessary), Pecorino Romano, salt and pepper to taste.
Nutrition Facts : ServingSize 1 /4th, Calories 336 kcal, Carbohydrate 57 g, Protein 13 g, Fat 10.4 g, SaturatedFat 1 g, Sodium 45.5 mg, Fiber 11.7 g, Sugar 1.6 g
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
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.
BROCCOLI PASTA
Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
- Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
- In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.
BROCCOLI WITH PECAN BROWN BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over medium heat and add the broccoli. Blanch until tender-crisp and bright green, about 3 minutes. Drain well and set aside.
- Melt the butter in a large skillet over medium heat. Add the shallots, garlic, and pecans, and saute until the shallots and garlic are tender, about 3 to 4 minutes. Season with salt and pepper, to taste. Keep stirring until the butter begins to brown, another 3 minutes. Add the red pepper flakes and the broccoli. Using tongs, toss the broccoli with the butter and pecans. Cook, while tossing, until the broccoli is heated through, about 5 to 6 more minutes. Remove from heat and transfer to a serving bowl. Sprinkle with the lemon juice and season with salt and pepper, to taste.
ROASTED BROCCOLI AND PECAN PASTA
I had a whole bag of pecans and a lot of free time on my hands. You'll never look at broccoli the same way again! Being anemic, this recipe provides a lot of much needed iron for us ladies! It has a wonderful flavor, and a nice texture from the crunchy pecans! This would be fantastic to add to some tri-colored pasta with some Parmesan cheese! Yum!
Provided by A.D.Judy
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- preheat oven to 350 degrees.
- In a large bowl, pour olive oil over broccoli florets. Mix with hands to coat well.
- Add pecans to bowl and mix to coat as well.
- Empty bowl onto a baking sheet.
- Roast the broccoli and walnuts in the oven until the broccoli is browned nicely. ( I don't have an exact time, I apologize! Just keep an eye on it! don't let it burn ).
- You may need to take a spoon and turn the broccoli mixture over half way through cooking.
- After you remove it from the over, season with salt and pepper.
BLISTERED BROCCOLI PASTA WITH WALNUTS, PECORINO AND MINT
The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn't, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.
Provided by Dawn Perry
Categories dinner, easy, weeknight, pastas, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
- Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
- Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.
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