PASTA WITH MUSHROOMS AND BROCCOLI
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Provided by Martha Rose Shulman
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
- Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
- When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.
PASTA CON BROCCOLI
This is a fresh pasta dish, best served immediately after cooking.
Provided by Phyllis Zeleny
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 748.7 calories, Carbohydrate 47.1 g, Cholesterol 198 mg, Fat 58.4 g, Fiber 2.8 g, Protein 13.1 g, SaturatedFat 35.9 g, Sodium 287.8 mg, Sugar 3.2 g
PASTA WITH BROCCOLI
"This dish is not only delicious and attractive, but it saves time because you can prepare the pasta and broccoli in one pan," writes Jan Vallely of Fullerton, California. "A friend at a club meeting shared the recipe."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 214 calories, Fat 10g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 312mg sodium, Carbohydrate 25g carbohydrate (0 sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
SPAGHETTI WITH BROCCOLI AND MUSHROOMS
This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.
Provided by Denise
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 5
Number Of Ingredients 10
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.
Nutrition Facts : Calories 633.2 calories, Carbohydrate 77.9 g, Cholesterol 66.4 mg, Fat 26 g, Fiber 7.9 g, Protein 24.1 g, SaturatedFat 15.4 g, Sodium 2079.4 mg, Sugar 5.4 g
CHEF JOHN'S CREAMY MUSHROOM PASTA
A beautiful, aromatic, creamy mushroom sauce coats hot cooked fettuccine pasta in this quick dish. You can use any kind of pasta you like.
Provided by Chef John
Categories Main Dish Recipes Pasta
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in the hot oil with a pinch of salt until until the juice from the mushrooms evaporates and the mushrooms are browned, about 10 minutes.
- Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Mix chicken stock into mushroom mixture; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
- Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
- Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese has melted.
- Pour all the mushroom sauce and half the mushrooms over pasta, reserving about half the mushrooms in the skillet. Toss pasta in sauce until coated; top with remaining mushrooms and remaining 1 tablespoon Parmigiano-Reggiano cheese for garnish.
Nutrition Facts : Calories 375.3 calories, Carbohydrate 33.6 g, Cholesterol 60.6 mg, Fat 22.4 g, Fiber 2.1 g, Protein 11.1 g, SaturatedFat 11.3 g, Sodium 371.3 mg, Sugar 2.7 g
PASTA HOUSE PASTA CON BROCCOLI (ACTUAL RECIPE)
This is the acutal recipe (not a copycat) as posted on their website and as printed in the St. Louis Post Dispatch. THE REAL DEAL HERE MY FRIENDS (there are others posted on this website, but none of them are this exact recipe). This is so yummy and is a St. Louis tradition. This recipe serves 2, so feel free to double or triple it to feed your family. Serve as a main dish (as they do) with a Pasta House Salad on the side! It also makes a nice side dish to grilled chicken.
Provided by januarybride
Categories Pasta Shells
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
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.
MUSHROOM PASTA
The mushrooms in this dish can also be served alone or with creamy polenta.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 5
Steps:
- Begin preparing the sauteed mushrooms as directed. While mushrooms are cooking, bring a large pot of water to a boil for the tagliatelle pasta. When the water has come to a boil, add salt and the pasta.
- While pasta is cooking, add a splash of white wine to the sauteed mushrooms and let simmer for 1 minute. Add cream and grated cheese and bring to a simmer. Remove pan from heat. When pasta has reached desired consistency, add to pan of mushrooms and stir. Serve warm with extra cheese for grating.
PASTA,MUSHROOMS AND BROCCOLI W/ CREAMY TOMATO SAUCE
I am not partial to pasta salad, but my husband is,and this one is the only one I truly like.It's from a cookbook titled The Pasta Salad Cookbook. The only changes I made was to slice the mushrooms thickly,and add some Parmesan while mixing it for the final time - and of course, add more to my serving.
Provided by HEP MEP
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta until al dente,drain and toss with 1 tbl.
- olive oil.
- Heat 3 tbls.
- olive oil in a large skillet,add the mushrooms and saute quickly over high heat until golden Rmove from heat and add cream,tomatoes and seasonings.
- Mix well and cool to room temperature.
- Toss the mushroom,tomato and cream mix with the pasta.
- Add the broccoli just before serving and toss gently again.
- Taste for seasonings and adjust to your liking.
- Serve at room temperature and pass the grated Parmesan separately.
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.
CREAMY BROCCOLI AND MUSHROOM PASTA
Make and share this Creamy Broccoli and Mushroom Pasta recipe from Food.com.
Provided by PinkCherryBlossom
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pan of boiling water to the boil.
- Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
- Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
- Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
- Drain pasta and broccoli and stir into sauce. Serve.
Nutrition Facts : Calories 578.7, Fat 24, SaturatedFat 12.5, Cholesterol 69.9, Sodium 48.4, Carbohydrate 76.1, Fiber 5.5, Sugar 4.9, Protein 16.5
PASTA WITH BROCCOLI AND MUSHROOMS
Make and share this Pasta With Broccoli and Mushrooms recipe from Food.com.
Provided by Kiwi Kathy
Categories Penne
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta as per instructions on packet.
- Heat first measure of oil and saute garlic. Stir in mushrooms and broccoli and cook until tender.
- Add cream, pesto and blue cheese.
- Season with salt and pepper.
- Drain pasta, add extra olive oil or butter and toasted slivered almonds.
- Stir gently until well combined.
- Serve.
PENNE WITH BROCCOLI AND MUSHROOMS
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy High Fiber Parmesan Broccoli Fall Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
- Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
PASTA WITH MUSHROOMS, TOMATOES, AND BROCCOLI CREAM
This is a great recipe I got from my friend in Portland, OR. It is always refreshing and very healthy. Great for any season!
Provided by emmalie
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut broccoli into florets with 1 inch stem.
- Drop broccoli into pot of boiling salted water.
- Boil until easily pierced with a knife.
- Drain.
- In a sauté pan add butter and broccoli.
- Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off.
- Place broccoli in a blender or food processor.
- Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy).
- Season with salt and pepper.
- Set broccoli cream aside.
- Cook pasta.
- In sauté pan, head 2 TB olive oil over medium heat.
- Add mushrooms and cook a couple minutes.
- Add chopped thyme and garlic.
- Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry.
- Drain pasta and toss with mushroom mixture and lightly toss in chopped tomato.
- On each plate layer broccoli puree with pasta on top.
- Season with salt and pepper, top with cheese.
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