PASTA AND BROCCOLI SALAD
Cooking the pasta and the broccoli together makes this easy salad even simpler.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Cook pasta in boiling salted water, 7 minutes. Add broccoli; cook until both pasta and broccoli are tender, about 5 minutes. Drain; rinse under cold water.
- In a small bowl, combine pasta, broccoli, Parmesan, and 1/8 teaspoon each salt and pepper. Add olive oil, and toss. If desired, squeeze a lemon wedge over salad just before eating.
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.
PENNE PASTA SALAD
I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
PENNE WITH BROCCOLI
A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
- In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
- Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.
Nutrition Facts : Calories 242 g, Fat 10 g, Fiber 3 g
PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN
Provided by Michael Shrader
Categories Pasta Tomato Sauté Quick & Easy Parmesan Basil Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
- Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
PENNE AND BROCCOLI SALAD
Make and share this Penne and Broccoli Salad recipe from Food.com.
Provided by AnitaL
Categories Penne
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a stockpot of water to a boil.
- Drop in the broccoli and blanch until tender but still crunchy, about 2 minutes.
- Remove with a slotted spoon and place in a bowl.
- Cook the penne in the boiling water until al dente.
- Drain in a colander.
- Place in the bowl with the broccoli.
- Stir in the tomato, pine nuts, basil, and dressing.
- Season with salt and pepper.
- Cover and chill until 30 minutes before serving, then bring to room temperature.
Nutrition Facts : Calories 388.7, Fat 27.3, SaturatedFat 3.9, Cholesterol 0.8, Sodium 430.5, Carbohydrate 33.7, Fiber 4.6, Sugar 1, Protein 4.9
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5/5 (6)Calories 392 per servingCategory Side Dish
- In a large pot add 6 quarts of water and 1 tablespoon salt, and then bring water to a boil over high heat.
- Add the broccoli florets and cook until bright green in color and crisp-tender, about 1 to 2 minutes. Do not discard the water.
- Transfer broccoli to a bowl filled with 4 cups (1 quart) water and 4 cups ice to stop the cooking process, about 5 minutes. Drain the broccoli well.
- Return water to a boil, add pasta and cook, stirring as needed until tender, about 9 to 11 minutes.
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5/5 (3)Category Pasta, Salad, Side DishCuisine AmericanTotal Time 15 mins
- Heat oven to 450 degrees. Line a sheet pan with parchment paper. Place broccoli and garlic on pan and drizzle with 1 tablespoon of olive oil. Roast in the oven for 10 minutes until broccoli tops are slightly brown. Remove from the oven and let cool.
- To a jar with a lid or a small bowl, add olive oil, red wine vinegar, garlic, salt and, pepper. Shake or whisk together. Pour dressing over all the ingredients. Toss together.
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4.8/5 (9)Total Time 15 minsCategory Main CourseCalories 277 per serving
- Bring a large pot of water to a boil along with 1 tablespoon kosher salt. Cook the pasta according to the package directions. Drain, but do not rinse the pasta.
- While the pasta is cooking, combine the tomatoes, oil, vinegar, garlic, salt, and pepper in a medium-size bowl. Stir and let sit while assembling the rest of the salad.
- In a large mixing bowl, combine the cucumbers, olives, red onion, and cooked pasta. Add the tomatoes and all of the juices from the bowl. Stir to coat everything in the dressing.
- Sprinkle with basil and parsley and toss again. Taste the salad and add more salt and pepper as needed. Serve or refrigerate until ready to eat. Enjoy!
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