Spaghetti With Broccoli Sauce Food

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.

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

SPAGHETTI WITH BROCCOLI AND MUSHROOMS

Steps:

• Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
• Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
• Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

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!

SPAGHETTI WITH BROCCOLI SAUCE

Steps:

• Coat a large skillet with cooking spray and heat over medium heat; add oil. When oil begins to shimmer, add onions; sauté until onions turn translucent and start to caramelize, about 12 to 15 minutes.
• While onions are caramelizing, cook pasta according to package directions. Drain pasta but reserve some cooking liquid. Do not cool pasta with cold water.
• Meanwhile, in a large saucepan over high heat, bring broth to a boil. Add broccoli, reduce heat to medium-low and cover tightly; cook for 10 minutes. Remove broccoli from broth with a slotted spoon and add broccoli to sautéed onions; reserve broth.
• Add cream cheese to onion-broccoli mixture; stir until cream cheese dissolves. Simmer gently over low heat, about 5 minutes.
• Scrape onion mixture into a food processor and add reserved broth, salt and red pepper flakes; puree until smooth.
• Place pasta in a serving dish and top with sauce; sprinkle with cheese. Yields about 1 cup per serving.

ONE SKILLET PASTA BAKE WITH BROCCOLI AND WHITE CHEESE SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• For the cheese sauce. In a 12-inch cast iron skillet on low heat, melt the butter and add the flour. Whisk constantly to make a roux; it will clump up at first and then smooth out a bit as the flour is incorporated*.
• Increase the heat to medium and gradually add the milk while whisking. Once the milk starts to bubble and thicken slightly, stir in the cheese and whisk frequently as the sauce continues to thicken, about 2-3 minutes; it should be able to coat the back of a wooden spoon. Season with salt and pepper. Remove from heat.
• For the pasta bake. Once the sauce is ready, stir in the pasta and broccoli, making sure that the pasta is completely coated with the sauce. Sprinkle cheese and breadcrumbs on top.
• Bake for 25-30 minutes, until the pasta and broccoli are cooked through and the crust is golden brown. If the sauce appears too thick or the pasta is still crunchy, pour in some additional milk and bake for an another 10-15 minutes. Serve immediately.

BROCCOLI PASTA

Steps:

• Bring a large pot of water to a boil. Once boiling, add about 1 tablespoon of salt and return to a boil. Add the broccoli florets and cook for about 2-3 minutes until just tender. Remove broccoli from pot and set aside. Do not drain water. Use the same water to cook the pasta.
• Bring water back to a boil and add the pasta. Cook according to package, about 10 minutes.
• While pasta is cooking, make the broccoli sauce. Roughly chop the broccoli and set aside. Heat the olive oil in a large pan over medium/high heat. Add the garlic and cook for 30 seconds until fragrant. Add the chopped broccoli, 1 teaspoon salt, 1/4 teaspoon pepper, red pepper flakes, lemon zest, lemon juice, and cook for 1-2 minutes until heated through.
• Once the pasta is cooked, reserve 1/4 cup pasta water and add the pasta directly into the pan, top with grated Parmesan cheese, and toss to combine. If sauce needs to be thinned out, add some pasta water. Serve immediately!

PASTA WITH BROCCOLI

Steps:

• Rinse the broccoli and pat it dry. Cut off the thick stalks (and discard them) so that you have florets with 2-3 inches of the stems attached. Slice any thicker stems lengthwise in half. Slice your garlic into thin rounds.
• Heat olive oil in a large pasta pot on medium high. Add garlic and cook for two minutes, stirring so the garlic doesn't burn.
• Lower the heat to medium. Noting the time, add broccoli, pepper flakes and 1/4 teaspoon salt and stir. As soon as the oil evaporates, add 1/2 cup water (see notes) and stir.
• Cover the pot and let the broccoli cook until it is soft, stirring occasionally. It should take about 25 minutes from the time you added the broccoli to the pot.
• When the broccoli is soft, add 5 cups of water to the pot. Add in 1/3 teaspoon salt and give it a quick stir. Cover the pan and increase the heat to high. When the water is boiling, add the pasta and cook, uncovered, stirring frequently, until it is al dente. (Check for doneness three minutes before the al dente time listed on the package.)
• When the pasta is cooked, do not drain it. Turn off the heat and add in 1/3 cup Parmesan, stirring to combine.
• Serve with extra Parmesan, a drizzle of oil and red pepper flakes. Store leftovers in the refrigerator for up to five days.

PASTA CON BROCCOLI

Steps:

• Bring a large pot of salted (2 Tbsp kosher salt per gallon) water to boil. Remove and discard lower stems from broccoli and break into bite size florets. Add florets to boiling water and cook for 8 minutes until tender. When finished, set cooked broccoli aside making sure to not drain boiling water.
• Cook pasta in boiling water to al dente. While pasta cooks, in a large pan saute 6 cloves of chopped garlic in a 1/3 cup of olive oil over medium-low heat until golden. After golden (about 2-3 minutes) add 1/2 tsp of crushed red pepper flakes to oil.
• Add the precooked broccoli to the pan and continue to saute for 2-3 more minutes to further soften broccoli. Before draining pasta reserve at least 2 cups of pasta water.
• Add 1 cup of pasta water to the pan to make the broccoli sauce and cook for 1 minute. Add the pasta into the pan along with a 1/2 cup of grated pecorino. Stir to thoroughly combine and continue to cook for 1 more minute.
• Taste test the pasta and adjust salt and pepper if necessary. Also, add more pasta water if required to achieve a loose consistency. Remove pan from heat and drizzle the 1/4 cup of extra virgin olive onto the pasta. Serve with more pecorino cheese, crushed red pepper, and extra virgin olive oil. Enjoy!

ONE-POT SPAGHETTI WITH BROCCOLI AND MEAT SAUCE

Steps:

• Prep Ingredients: Chop onion. Remove stems of broccoli and cut into small pieces.
• Cook Beef: In a large deep pan or large pot, cook the ground beef, onion and salt over medium/high heat for 8-10 minutes or until the ground beef is cooked through.
• Add Pasta & Veggies: Add crushed tomatoes, spaghetti, chicken stock and broccoli to the pan. Stir to combine. Bring to a boil (a lot of rapid bubbles) and then reduce the heat to a simmer (slower moving bubbles). Stirring occasionally, cook until the pasta is al dente(almost cooked through/slightly firm) and most of the liquid has been absorbed (about 9-13 minutes). The remaining liquid should look like a thin sauce. TIP: Break spaghetti in half before adding it to the pot for easier cooking.
• Add Parmesan: Remove from heat and stir in the parmesan cheese. This will slightly thicken the remaining liquid/sauce.
• Enjoy: Serve immediately with a dollop of Greek yogurt (optional) and topped with fresh basil (optional). Refrigerate leftovers.

ORECCHIETTE PASTA WITH BROCCOLI SAUCE

Steps:

• Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.
• Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.
• In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.
• Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a "sauce". Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.
• If it seems watery and separated, just keep cooking it down. It won't be smooth- but just broken down and very very tender.
• Add the pasta. Toss well. Add more hot pasta water to keep it " saucy." Add the lemon zest.
• Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.
• Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.
• Enjoy!

BROCCOLI PASTA LOADED WITH CHEESY GOODNESS!

Steps:

• First, you must bring a large pot of lightly salted water to the boil, then start to cook the pasta in the pot as per the instructions on the packet (remember, fresh pasta always takes far less time to cook than dried pasta!).
• Use a sharp knife to chop your broccoli heads into much smaller pieces.
• Next, mix the sauce for your broccoli noodles together in a mixing bowl, or shake them together in a jar.
• Two in the recipe minutes before the pasta has cooked, add the chopped heads of broccoli to the pot and allow to cook.
• Once cooked, remove 1 c of pasta water from the pot and add this to the sauce. Mix thoroughly.
• Drain the broccoli and pasta, then mix together with the broccoli pasta sauce before finally stirring through the shredded cheddar cheese.
• Season your creamy broccoli pasta with salt, pepper, and added red pepper flakes to taste.
• Serve your broccoli cheese pasta fresh and hot with added parmesan!

CAVATAPPI WITH BROCCOLI SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the broccoli and cook until very tender, 7 to 8 minutes. Remove the broccoli to a paper towel-lined plate using a slotted spoon, reserving the water in the pot. Add the pasta to the boiling water, stir and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
• Meanwhile, pat the broccoli dry and transfer to a bowl. Using a fork or potato masher, mash the broccoli until mostly smooth but still slightly chunky.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until starting to sizzle and the garlic is just browning, 1 to 2 minutes. Add the broccoli and combine with a rubber spatula, lightly mashing it with the oil and cooking down the broccoli a bit further, 2 to 3 minutes.
• Add the pasta and 1/2 cup of the reserved cooking water to the skillet. Stir to combine and add the cheese. Continue to fold the broccoli and pasta together until the sauce coats the pasta, adding more cooking water as needed to loosen, 2 to 3 minutes. Season with salt and pepper. Turn off the heat and stir in the lemon juice.
• Divide the pasta among bowls. Top with more cheese and drizzle with olive oil.

SPAGHETTI WITH BROCCOLI SAUCE

Steps:

• Cook broccoli in the microwave until tender crisp, about 4 minutes. Toss broccoli into the food processor along with ¼ cup of the reserved pasta cooking water and the garlic. Pulse until finely chopped. Add cheese and pulse until combined. With motor running, add olive oil as desired, then toss sauce with cooked pasta and saute for one minute. Serve with extra cheese as desired.

SPAGHETTI WITH BROCCOLI AND BACON SAUCE

Steps:

• 1. In a large skillet, over medium heat, cook bacon until crisp. Drain thoroughly.
• 2. Crumble bacon and return to skillet. Add onion and garlic. Cook 3 minutes, stirring occasionally.
• 3. Stir in spaghetti sauce and heat to boiling. Reduce heat and cook 5 minutes.
• 4. Meanwhile, cook pasta according to package directions, adding broccoli during last 3 minutes of cooking.
• 5. Drain pasta and broccoli. Toss with sauce. Sprinkle with cheese.

PASTA WITH BROCCOLI AND TRUFFLE CREAM SAUCE

Steps:

• Bring a large pot of water to a boil.
• Pre-heat your oven to 425 degrees.
• Clean and cut your broccoli into florets and add to a large sheet pan.
• Drizzle the broccoli with 2 tablespoons of olive oil.
• Sprinkle 1/4 teaspoon of kosher salt over the broccoli.
• With your hands, mix the olive oil and salt into your broccoli so it is evenly coated.
• Bake for 10-15 minutes or until is starts to char on the edges and is cooked all the way through then turn off oven and leave broccoli there to stay warm.
• In a large sauté pan over medium , add 1 tablespoon of olive oil.
• Add your pancetta and red pepper flakes to the olive oil and cook until the pancetta starts to crisp, about 5 minutes.
• Reduce the heat to low.
• Add the garlic to the sauté pan and cook for one minute.
• Now add the heavy cream and mix well.
• Add the Parmesan, truffle oil and 1/4 teaspoon of salt and mix well.
• Cook the cream sauce for a few minutes on low heat.
• Once the cream sauce thickens a bit turn off the heat and place a lid on top.
• Now your pasta water should be boiling.
• Add a large handful of kosher salt to the pot and add your pasta.
• Cook according to manufacturers instructions for al dente.
• Drain the pasta, reserving 1 cup of pasta water.
• Add the pasta to the cream sauce and gently toss together
• Remove your broccoli from the oven and add it to the pasta.
• Toss gently to combine it all together.
• If cream sauce looks too thick and 1 tablespoon of pasta water at a time until it is a creamy consistency.
• Serve immediately

AWESOME BROCCOLI MARINARA

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.