Easypastawithhamandasparagusorbroccoli Recipes

Steps:

• Cook fettuccini in a large pot of boiling salted water until "almost" done. Drain, and return noodles to pot.
• Stir cream, butter or margarine, tomato sauce, garlic, and broccoli into the noodles. Simmer until noodles are done. Stir in sliced mushrooms, and remove from heat. Sprinkle with Parmesan cheese, and season with salt and pepper to taste.

Steps:

• In a saucepan, saute garlic in oil until tender. Add the water, pasta and pepper flakes. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 6 minutes, stirring occasionally. , Add the broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. Drain and transfer to a serving bowl. Season with salt and pepper; sprinkle with Parmesan cheese.

Steps:

• Heat oven to 375 degrees F. High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
• Make pie crust as directed on box for one-crust filled pie using 9-inch glass pie pan.
• Layer ham, cheese and thawed broccoli in pie crust-lined pan. In medium bowl, beat all remaining ingredients until well blended. Pour over broccoli.
• Bake 35 to 45 minutes or until knife inserted in center comes out clean.
• High Altitude: Bake at 45 to 55 minutes; during last 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
• Let stand 5 minutes before serving. Cut into wedges.

Steps:

• In a large dutch oven, add pasta to boiling water and cook 6 minutes less than recommended on package; add frozen asparagus or broccoli the last 5 minutes of pasta cooking time.
• Add ham for the last 1 minute before draining just to heat through.
• Remove from heat and drain pasta-ham mixture thoroughly.
• In a small bowl mix together cream cheese and milk until smooth.
• Add cheese mixture to asparagus-ham mixture and stir over medium heat just until heated through and mixture is well coated.
• Serve immediately.

Steps:

• Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
• Serve the pasta with additional Parmesan for sprinkling on top.

Steps:

• In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.
• Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.
• Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.
• Add the broccoli florets.
• In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.
• Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press the pie crust ito a 9-inch pie plate; set aside.
• Place broccoli in a glass bowl. Cover bowl with plastic wrap. Cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
• Melt butter in a large saucepan over medium heat. Saute onion and garlic in melted butter until slightly translucent, about 5 minutes.
• Stir ham and broccoli into the onion mixture and transfer to the pie crust.
• Beat Cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. Sprinkle paprika over the entire quiche.
• Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.

Steps:

• Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
• Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
• In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
• In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
• Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a bowl. Add 1 1/2 teaspoons olive oil oil and 1/2 teaspoon of lemon pepper seasoning. Toss to coat and arrange in a single layer on a baking sheet. Place 1/2 of the lemon slices over the top of the broccoli.
• Bake in the preheated oven for 15 minutes.
• Meanwhile place asparagus in the bowl. Add remaining 1 1/2 teaspoons of olive oil and 1/2 teaspoon of lemon pepper. Toss to coat.
• Add asparagus to the baking sheet in a single layer and place remaining lemon slices over the top of the asparagus. Cook for 10 minutes. Remove baking sheet from the oven and toss broccoli and asparagus together. Serve immediately.

Steps:

• Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender., In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.

Steps:

• Bring a large pan of water to the boil and cook the pasta following pack instructions, adding the broccoli florets to the pan for the final 4 mins. Drain and set aside.
• Meanwhile, make the sauce. Heat the oil in a large pan and cook the onion for 5 mins to soften, then stir in the garlic and cook for 1 min more. Stir in the ham, cream and mustard, then bring to the boil. Add the pasta and broccoli, then stir in the cheese, coating everything in the sauce.

Steps:

• Bring a large pan of water to the boil and cook the pasta until nearly al dente. Throw in the broccoli and cook for 2 mins more. Drain, saving 1-2 tbsp of the water.
• Heat the oil in a large frying pan and add the garlic, fennel seeds, if using, and chillies. When they start to colour a bit, add the sausage and cook until golden and cooked through. Tip in the pasta and broccoli with the reserved water and toss. Serve hot with the Parmesan shavings.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil; cook the pasta in the boiling water, stirring occasionally, until tender but not mushy, about 10 minutes. Drain.
• Thaw the broccoli in a microwave oven until you can break it apart into small pieces.
• Heat the olive oil in a large skillet over medium heat; cook and stir the diced ham in the hot oil until the edges start to brown, about 10 minutes. Stir in the broccoli and cook and stir until any excess water has cooked away and the ham and broccoli are hot. Pour in the jar of Alfredo sauce and the milk; stir to blend, sprinkle with pepper, and add the cooked pasta. Stir everything together to coat the pasta with sauce and bring to a simmer.
• Spread the bubbling pasta mixture into the prepared baking dish, top with shredded Colby-Monterey jack cheese, and bake in the preheated oven until the casserole is hot and the cheese is melted and starting to brown, about 30 minutes.

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.

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

Steps:

• In a large skillet, combine broth, basil, pepper, garlic and broccoli. Bring to a boil.
• Cover and cook over low heat for 3 minutes or until broccoli is tender crisp.
• Add hot cooked pasta and lemon juice. Toss to coat. Serve with cheese.

Steps:

• In a large saucepan, cook pasta according to package directions, adding the broccoli, onion and garlic during the last 5-7 minutes. Cook until pasta and broccoli are tender; drain. In a large serving bowl, combine the ham, olives and pasta mixture., In a small bowl, whisk the oil, salt, Italian seasoning and pepper flakes. Pour over pasta mixture. Sprinkle with cheese; toss to coat.

Steps:

• Cook pasta until half done (about 4 minutes); drain. Return pasta to the pot.
• Add cream, butter, garlic, tomato sauce, broccoli, salt and pepper. Bring to a hard boil.
• When noodles are fully cooked and sauce is starting to thicken, add mushrooms and stir to combine.
• Remove from the heat; add cheese.
• Toss and serve.

Steps:

• Cut florets and parts of broccoli stems into bite-size pieces.
• In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.
• Place hot pasta in a serving dish; top with broccoli mixture.
• Sprinkle with cheese.

Steps:

• Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
• Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
• Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
• Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
• Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
• Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

Steps:

• Put the olive oil in a large skillet and heat.
• Add the minced garlic and cook slightly (do not brown the garlic).
• Add the frozen broccoli and cook about 8 minutes stirring occasionally, adding a little water now and then to make steam so that the broccoli cooks.
• If you are adding chicken, add it now.
• Add butter, salt, pepper, and the cooked pasta.
• Serve with Parmesan cheese at the table.