Pennealabroccoli 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:

• Cook the pasta according to package directions.
• Saute the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding). Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible. Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Steps:

• Put broccoli in a saucepan with the olive oil, garlic, water and salt.
• Bring to a boil,lower heat, cover tightly, and let steam until the broccoli is bright green and very crunchy about five minutes.
• Add pasta to broccoli.
• Mix in cheese.
• Top with red pepper flakes, scallions and pine nuts.

Steps:

• Bring a big pot of water to a boil. Add a good handful of salt (about 1/4 cup), enough that you can taste it. Set a fine strainer in the sink.
• When the water comes to a boil, add the broccoli and wait until the water returns to a boil. Add the pasta and set the timer to the number of minutes recommended on the box. When the timer rings, drain the penne and broccoli in the colander, then dump them into a large serving bowl. Add the olive oil and mix well with a wooden spoon so that the pasta is coated and the bits of broccoli are well distributed throughout. Add the cheese and stir well until you have a nice, green-speckled sauce. Sprinkle with a little extra cheese, and add some pepper.

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.

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:

• 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:

• 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.