BROCCOLI AND SUN-DRIED TOMATO PASTA
Pasta with broccoli, sun-dried tomatoes, garlic and Parmesan cheese.
Provided by Julia Frey of Vikalinka
Categories Main
Time 20m
Number Of Ingredients 9
Steps:
- Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets.
- Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.
- While pasta and broccoli are cooking slice the garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.
- Drain pasta and broccoli, reserving 1/2 cup of water from the pasta.
- Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.
Nutrition Facts : Carbohydrate 61 g, Protein 13 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 94 mg, Fiber 4 g, Sugar 4 g, Calories 361 kcal, ServingSize 1 serving
PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
PASTA WITH SUN-DRIED TOMATOES
Steps:
- Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
- For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
- Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.
SPAGHETTI WITH SUN-DRIED TOMATOES AND BROCCOLI
This is easy, quick and full of flavor. To re-hydrate the sun-dried tomatoes add boiling water to cover and let them sit for 15 minutes until soft, or bring water and sun-dried tomatoes to a boil and cook for 3 minutes. You can also microwave them with a little water for 1 minute, be sure to drain before using.
Provided by kelly in TO
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in boiling water according to the package directions, or until still firm to the bite. During the last minute of cooking add the broccoli. Drain, rinse with cold water and place in a serving bowl.
- Chop the sun-dried tomatoes and add to the pasta, along with the tomatoes, oil, garlic, chili sauce, basil, salt, pepper and cheese. Toss and serve immediately.
Nutrition Facts : Calories 377.7, Fat 12.8, SaturatedFat 2.3, Cholesterol 3.3, Sodium 280.4, Carbohydrate 58.2, Fiber 4.6, Sugar 8.2, Protein 14.4
SPICY SUN-DRIED TOMATO AND BROCCOLI PASTA
Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil.
Provided by Cookie and Kate
Categories Pasta
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
- Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
- Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don't quit cooking prematurely here; you want the broccoli to be nice and toasty.
- Get out the pan's lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
- Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you'd like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
- Serve right away, garnished with the remaining Parmigiano.
Nutrition Facts : ServingSize One serving, Calories 364 calories, Sugar 1.1 g, Sodium 539.7 mg, Fat 30.5 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 4 g, Protein 9.3 g, Cholesterol 12.6 mg
SUN-DRIED TOMATO AND BROCCOLI PASTA
Provided by Andrea Bemis
Categories Pasta Tomato Vegetarian Dinner Broccoli Healthy Self Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.
PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES
Cook's Illustrated 2005 Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.
Provided by nsomniak6
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 4 quarts water to rolling boil, covered, in stockpot.
- Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
- Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
- While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
- Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
Nutrition Facts : Calories 577.5, Fat 15.2, SaturatedFat 8.1, Cholesterol 96.4, Sodium 169.2, Carbohydrate 60.1, Fiber 6.3, Sugar 5.1, Protein 41.1
OLIVE AND SUN-DRIED TOMATO TAPENADE WITH ENDIVE LEAVES
Only 4 ingredients in this recipe. I have not tried this yet but sounds promising. This is a Giada De Laurentiis recipe.
Provided by cookiedog
Categories Greens
Time 20m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, add the olives, sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth, but still chunky.
- Add more extra-virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover tightly with plastic wrap and refrigerate up to 2 days. Be sure to bring it to room temperature and to mix it thoroughly before serving.
- Gently pull off the leaves from the endive, being careful not to tear the leaves. Wash thoroughly with cold water and dry completely.
- Place the bowl of tapenade in the center of a large platter. Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter.
Nutrition Facts : Calories 101.7, Fat 7.3, SaturatedFat 1, Sodium 541, Carbohydrate 9.4, Fiber 6.2, Sugar 0.3, Protein 2.4
More about "spaghetti with sun dried tomatoes and broccoli food"
BROCCOLI PASTA | THE BEST BROCCOLI AND SUN-DRIED TOMATO …
From healthfoodradar.com
Servings 4Category ItalianAuthor Bull GarlingtonTotal Time 30 mins
BROCCOLI & SUNDRIED TOMATO PASTA | RECIPE | BARBER …
From barberfoods.com
BROCCOLI RABE WITH PASTA AND SUN DRIED TOMATOES
From simplyrecipes.com
ONE SKILLET PASTA WITH SUN DRIED TOMATOES, BROCCOLI & PINE NUTS
From crazyinspiredlife.com
CALIFORNIA PIZZA KITCHEN BROCCOLI AND SUN-DRIED TOMATO FUSILLI
From secretcopycatrestaurantrecipes.com
WHOLE-WHEAT SPAGHETTI WITH BROCCOLI & SUN-DRIED TOMATOES
From food.com
CREAMY LEEK AND GARLIC SPAGHETTI - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
15 MINUTE SUN-DRIED TOMATO AND BROCCOLI PASTA - GO DAIRY FREE
From godairyfree.org
SUN DRIED TOMATO PESTO PASTA - LIFE CURRENTS
From lifecurrentsblog.com
HEALTHY PASTA WITH PESTO AND BROCCOLI - IFOODREAL.COM
From ifoodreal.com
SUN-DRIED TOMATO BROCCOLINI PASTA - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
PASTA WITH ROASTED BROCCOLI - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SUNDRIED TOMATO AND BROCOLLI PENNE PASTA - AVANT-GARDE VEGAN
From avantgardevegan.com
10-MINUTE SUN-DRIED TOMATO PASTA! - THE MEDITERRANEAN DISH
From themediterraneandish.com
SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
From eatingwell.com
20+ COMFORTING, CREAMY MEDITERRANEAN DIET SOUP RECIPES
From eatingwell.com
OUR 51 BEST PASTA RECIPES - FOOD & WINE
From foodandwine.com
CAYENNE PEANUT BUTTER PASTA WITH SUNDRIED TOMATO AND BROCCOLI
From fatsecret.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love