Penne Pasta With Broccoli Tomato Sauce Recipes

Steps:

• Heat a large sauté pan over medium heat. Add the olive oil and onion, and cook until the onion is translucent, 8-10 minutes.
• Add the chile flakes and garlic, and cook for another 2 minutes, until fragrant. Stir in tomatoes and simmer uncovered for 20 minutes.
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Save ½ cup (120 ml) of pasta water, then drain.
• Add the drained pasta to the sauce. Stir well, adding a little pasta water if needed to loosen the sauce. Season with salt to taste.
• Enjoy!

Steps:

• Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
• Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.

Steps:

• Coook pasta according to package directions.
• Cook broccoli until tender crisp; drain and set aside.
• Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
• Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
• Add onion/tomato mixture.
• Sprinkle cheese over top and serve.

Steps:

• Heat oil in large skillet. Add onion and saute for 2-3 minutes until tender.
• Add chicken broth, cook 1 minute.
• Stir in tomatoes, cream, pasta, olives and cheese; heat thoroughly, stirring occasionally.
• Sprinkle with green onions and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
• Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
• Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

Steps:

• Stir oil and garlic in small skillet over medium heat 1 minute; set aside.
• Cook penne in large pot of boiling salted water until almost tender, about 11 minutes.
• Add broccoli; cook 1 minute. Drain.
• Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl.
• Add pasta and broccoli; toss.
• Season with salt and pepper.
• Transfer to 11x7x2-inch glass baking dish.
• Sprinkle remaining mozzarella and Parmesan over.
• Preheat oven to 400°F
• Bake pasta uncovered until cheese melts, about 20 minutes.
• Let stand 5 minutes.

Steps:

• Cook pasta according to package dirctions but add in the broccoli he last 2-5 minutes of the cooking time. Drain.
• While pasta is cooking, in a skillet heat oil over medium high heat. Add garlic and cook, stirring for 1 minute or until garlic is golden.
• Stir in tomatoes and cook stirring for another minute or so or until skin starts to blister.
• Add drained pasta and broccoli, salt and pepper and cook another 2 minutes, stirring.
• Transfer mixture to a large bowl, stir in cheeses.

Steps:

• Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
• Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.
• Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

Steps:

• Bring a large pot of water and a pinch of salt to a boil. Cook pasta according to package directions, about 10 minutes. Drain pasta, reserving 3/4 cup of the cooking water.
• Meanwhile, steam broccoli until just tender, about 7 minutes.
• Put tofu into food processor and puree until smooth. In medium saucepan, combine tofu, pasta sauce, olives and enough reserved pasta cooking water to create a creamy sauce. Cook sauce over medium heat, stirring occasionally, until heated through, but do not boil! Season to taste with salt and pepper if desired.
• Transfer pasta to a serving bowl, add broccoli and toss to mix. Top with sauce and serve.

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:

• 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.