Spaghetti Carbonara With Broccoli Food

ROASTED BROCCOLI LEMON SPAGHETTI CARBONARA

Steps:

• On a large baking sheet, toss broccoli florets, olive oil, and garlic together until coated. Spread broccoli in an even layer and sprinkle with salt and pepper. Roast broccoli at 400F 15-20 minutes until broccoli is tender. Keep warm and set aside.
• In a small bowl, whisk lemon juice and eggs until completely smooth. Set aside.
• Cook spaghetti according to package instructions, reserving 1/2 cup cooking water. Working quickly while pasta is still hot, pour egg mixture over hot noodles and gently toss until noodles are evenly coated. Stir in Parmesan cheese, parsley, roasted broccoli, reserved pasta water, and season with salt and pepper to taste. Serve spaghetti carbonara immediately while hot and creamy. Enjoy!

SPAGHETTI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions while you start the sauce.
• Heat a large skillet over medium-high heat and add the oil and pancetta. Cook until the pancetta gets brown and crispy, 3 to 4 minutes.
• In a bowl, whisk the eggs with the cheese and some salt and pepper.
• When the spaghetti is done, drain it, reserving some of the cooking water, and add the pasta to the hot pancetta skillet. Toss to coat the pasta with the oil. Remove the skillet from the heat and pour over the egg mixture, tossing quickly so the eggs don't scramble. Add some of the hot cooking water to thin it out and form a sauce. Toss in the parsley. Serve immediately with some extra cheese and a drizzle of olive oil.

SKINNYISH BROCCOLI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli.
• While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and sauté until it softens slightly, about 1 minute.
• In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside.
• When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss.
• While whisking, whisk 1/4 cup of the pasta water into the egg mixture.
• Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan.

PASTA "CARBONARA" WITH BROCCOLI

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat 1 tablespoon of the oil in a wide skillet. Sauté the "bacon" pieces over medium heat until crisp and browned on both sides, then remove and chop into small squares.
• In the same skillet, heat the remaining tablespoon of oil. Add the garlic and sauté over low heat until golden.
• Add the broccoli and wine to the skillet. Cover and steam until the broccoli is bright green and tender-crisp, about 3 minutes. Remove from the heat.
• In a serving bowl, combine the pasta, tempeh bacon, broccoli-garlic mixture (with any remaining wine), and parsley. Toss well. Add enough creamer to give the dish a bit more moisture. Season with salt and pepper, then serve.
• Menu Suggestions
• Serve with a salad of dark green lettuce or baby spinach with chickpeas, cherry tomatoes, and red or yellow bell peppers.
• The first two suggestions for mixed baby greens under Recipe Not Required (page 192) go splendidly with this dish. Make Garlic and Lemon Beans (page 110) to boost the protein content of the meal.
• nutrition information
• Calories: 332
• Total Fat: 8g
• Protein: 13g
• Carbohydrates: 51g
• Fiber: 5g
• Sodium: 260mg

SAUSAGE & BROCCOLI CARBONARA

Steps:

• In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
• Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
• Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn't brown. Remove the pan from the heat.
• Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce - if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.

BROCCOLI SPAGHETTI

Steps:

• Chop the broccoli fine and add it to a sauce pan.
• Add garlic, olive oil, pepper and the water and bring to a boil.
• Reduce the heat and simmer, partially covered, for 30 minutes.
• Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
• You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
• Serve over cooked spaghetti. Sprinkle with parm if desired.