BROCCOLI N TOMATO PASTA
Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 348 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 688mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein.
BROCCOLI PASTA IN A FRESH TOMATO SAUCE
Determined to create my very own, 100% original pasta recipe, which I could call "mine" in all honestly, I made this for lunch today and was so thrilled with its fresh, light taste that I just HAD to post it and let everyone know that I'm not as unimaginative as I though! :) Reserving the pasta water saves some of the nutrients of broccoli from getting wasted.
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring a medium pot of lightly salted water to a boil.
- Add pasta and cook for about 5-8 minutes.
- Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
- Drain, reserving 1/2 cup of the water.
- Heat oil in a medium saucepan and saute the chopped onion until translucent.
- Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
- Cover the saucepan and simmer for 5 minutes.
- Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
- Remove from heat and season with basil, parsley and oregano.
- Stir in the cooked pasta-broccoli mixture and mix well to coat.
- Sprinkle with parmesan cheese and serve hot!
BROCCOLI N' TOMATO PASTA
This is a great, light pasta dish with very little oil. Please note to adjust the cooking time if using pasta other than spaghetti. I often omit the olives due to a daughter that doesn't like them and it's still fabulous. You can also adjust the amount of red pepper flakes to your liking. Another variation is to use cherry tomatoes, halved instead of regular tomatoes. My family really enjoys this dish, hope you do too!!
Provided by jonesies
Categories Spaghetti
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large kettle or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes.
- Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender.
- Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes.
- Drain pasta mixture; add to skillet.
- Add remaining ingredients and toss to coat.
Nutrition Facts : Calories 342.8, Fat 11.2, SaturatedFat 2.3, Cholesterol 5.5, Sodium 645.6, Carbohydrate 50.3, Fiber 3.8, Sugar 4.1, Protein 11.5
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.
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 AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
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