Rotini Pasta With Broccoli Cream Sauce Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

Steps:

• Cook pasta according to package directions.
• Place broccoli in colander, and drain pasta over broccoli.
• Rinse out pasta pot.
• Combine all other ingredients in the pasta pot.
• Heat until cream cheese is melted.
• Toss with pasta and broccoli.

Steps:

• In a large pot, cook broccoli in boiling water until tender. Drain broccoli, but reserve cooking water.
• Reusing broccoli cooking water, cook rotini pasta until al dente. Drain and remove pasta.
• In a large pot, saute the garlic in the olive oil. Add the cooked pasta, broccoli, grated Parmesan cheese and toss together. If desired, add salt and pepper to taste.

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 5-10 minutes; crumble beef; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes. , Gradually stir in cream and cheese; heat through (do not allow to boil).

Steps:

• Cook broccoli in boiling salted water until tender.
• Reserve cooking water and remove broccoli to cool in ice water.
• Replace cooking water on heat and let it return to a boil.
• Cook pasta in water until tender and drain well.
• With food processor running, drop cloves of garlic into top feeder tube and let run until garlic is minced.
• Add broccoli and cream and process until smooth.
• Remove broccoli mixture to large skillet, add butter and heat slowly only until the butter melts.
• Add pasta to broccoli cream and heat through until thickened.
• Add salt and freshly ground black pepper to taste.
• Place on serving plate and top with Parmesan cheese.

Steps:

• In a large pot cook rotini pasta in boiling salted water until al dente. Drain.
• Cook ground turkey or beef in medium skillet until brown. Add the diced onion, salt and pepper. Mix in half of the jar of spaghetti sauce.
• In a large bowl add the browned beef mixture to the drained pasta and stir in the second half of the of spaghetti sauce. Pour mixture into a 2 quart baking dish. Cover with aluminum foil.
• In a preheated 425 degree F (230 degree C) oven bake for 20 minutes. Remove foil, sprinkle shredded mozzarella cheese and return to oven for 5 to 10 minutes. Serve warm.