Penne With Red Pepper Sauce And Broccoli Recipes

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.

Steps:

• Boil water for penne with a dash of salt added.
• Meanwhile, drain the roasted red peppers & artichoke hearts very well and add to food processer. Add garlic & onion.
• Pulse in food processor so the mixture isn't pure liquid (pulse until mixture is the consistency of salsa - see photo of puree).
• Stir in olive oil, garlic powder and salt & pepper to taste.
• Cook then drain pasta. Stir in the puree.
• Garnish with the remaining jar of drained artichoke hearts & sliced black olives stirred through gently.
• Serve immediately.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt; drain. Return pasta to pan.
• Add pesto sauce and peppers; cook on medium-low heat 3 to 5 min. or until heated through, stirring frequently. Remove from heat.
• Stir in cheese.

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:

• 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.

Steps:

• Bring large pot of lightly salted water to a boil. Add pasta and cook following package directions.
• Add broccoli florets during last 4 minutes of cooking.
• Drain and reserve.
• While pasta is cooking, heat olive oil in a large nonstick skillet over medium-low heat.
• Add onion and cook 5 minutes, stirring occasionally.
• Add Canadian bacon and vodka and cook 2 minutes.
• Add whole tomatoes with liquid, tomato paste, salt and red-pepper flakes.
• Simmer, covered, 10 minutes.
• Stir in half-and-half, 1/4 cup of the cheese and half of the basil.
• To serve, toss penne and broccoli with sauce and top with remaining cheese and basil.

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
• In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
• Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
• Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
• Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.

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.

Steps:

• Preheat oven to 350 degrees. Spray 2.5 quart glass baking dish with vegetable spray.
• Combine cooked pasta, margarine, and 1 cup shredded cheddar in baking dish.
• In another bowl combine eggs, soup and broth. Pour ½ of the soup mixture over pasta and cheese. Top with broccoli.
• Combine mozzarella and remaining cheddar cheese and sprinkle over.
• broccoli. Pour rest of soup mixture over cheese.
• Bake for 30 minutes until hot and bubbly.
• Top with red pepper flakes, if desired.

Steps:

• Cook pasta in a large pot of boiling, salted water until al dente. Drain; reserve a small amount of cooking water in the pot.
• Return pasta to pot over low heat, add red sauce, and toss. Season with salt and pepper. Serve hot with Parmesan shavings on top.

Steps:

• Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking time.
• Drain, reserving 1 cup cooking water.
• Meanwhile, heat 12-inch nonstick skillet over meidum-high heat.
• Add sausage, cook, turning occasionally, until no longer pink, 20 minutes.
• Remove sausage.
• Discard all but 1 T fat from skillet.
• In same skillet over medium heat, cook garlic, stirring 1 minute.
• Add pasta mixture, sausage, reserved water, 1/2 t salt and pepper flakes, heat through, 2 minutes.
• Remove from heat; stir in cheese.

Steps:

• Cook penne in abundant boiling, salted water. While it is cooking, prepare broccoli rape.
• Cut off thick stems from the broccoli rape and discard them. Cut remaining stalks and leaves into one-inch pieces.
• Heat oil in large skillet and saute the garlic until golden. Add broccoli rape with capers and saute until leaves are wilted and stalks are tender (about five minutes). Season to taste with salt and pepper.
• When the penne is al dente, drain and place in a heated serving bowl. Add broccoli rape and extra-virgin olive oil. Toss and serve, passing the Parmesan cheese separately.

Steps:

• Heat 2 tablespoons of the olive oil over medium heat in a large skillet. Add the onions and saute them for about 5 minutes until they soften; stirring occasionally. Lower the heat a bit and add the garlic and red pepper. Continue to cook the vegetables, stirring often for 15 minutes.
• In a food processor or blender, chop the almonds fine. Add the pepper-onion mixture, the vinegar, and the remaining olive oil; blend all to a puree. Add the salt, black pepper, and cayenne. Blend briefly to incorporate them.
• Arrange a vegetable steamer over water in a saucepan. Bring the water to a boil, and add the broccoli. Cover the pan, and cook the broccoli over medium heat for 5 minutes or a bit longer, until it is tender as you like. Keep it warm.
• Cook the pasta in a large pot of salted boiling water until it is just tender. Drain the pasta, and return it to the pot.
• Pour the red pepper sauce, the Parmesan cheese, the broccoli, and the basil into the pot of penne. Heat the contents over medium heat until the pasta is very hot. Mix well. Add more salt and pepper to taste if necessary. Serve the pasta immediately.