Pasta Con Broccoli Recipes

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:

• 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:

• Boil pasta for 5 minutes; drain.
• Reserve 1 cup liquid.
• Add all ingredients except parmesan cheese.
• Cook about 10 minutes until broccoli is tender.
• Add liquid until you see it coming up through pasta.
• Add cheese to thicken.

Steps:

• In a large pot place all the soups, half and half, butter, garlic and parmesan cheese. Mix well let heat up over medium heat a until warm. Mix in frozen broccoli and simmer until broccoli is tendered.
• Cook as directed on box. When noodles are done mixed in the noodles with the sauce and serve.

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.

Steps:

• Cook pasta as directed, BUT add broccoli the last few minutes of cooking, just until slightly tender and bright green in color.
• Meanwhile saute garlic and mushrooms,then add the sauces and heat.
• After pasta is drained toss it all together and serve.
• We like a little parmesan cheese on top.

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:

• 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:

• Once the broccoli, noodles, and mushrooms have all been prepared, combine all ingredients into a 9x13 baking pan.
• Cover the pan with foil.
• Bake in 425 degree oven till the sauce starts to thicken (approx. 20 minutes)Word of warning: The sauce will continue to thicken a little once it is out of the oven!

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.