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.
PASTA SICILIANO
This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.
Provided by Cathy Johnston
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic until lightly browned. Mix in red pepper and lemon juice. Stir in the pine nuts, olives, and sun-dried tomatoes. Toss in the cooked pasta and feta cheese. Season with salt and pepper.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 49 g, Cholesterol 28 mg, Fat 20.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 6.7 g, Sodium 638.5 mg, Sugar 3.7 g
BROCCOLI SICILIANO
This has been a comfort dish for me for years. Different from the broccoli side dishes that call for cream soup (I love them, too!), this one has a buttery Parmesan sauce that goes great with the broccoli. The oregano is the secret ingredient that makes this dish. This can also makes a satisfying meatless entree. Note: this can be a terrific main dish using rigatoni noodles.
Provided by Roxygirl in Colorado
Categories Pasta Shells
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Boil pasta in salted water to cover about 5 minutes and add the broccoli for the last couple minutes(I like my broccoli in this dish cooked until almost mushy).
- Add pasta and cook until al dente.
- Drain off about TWO THIRDS of the water (Keep the rest, about 1/2-1 cup, since this makes the sauce. I recommend using the first 1/2 and see if it's the desired consistency, and if more liquid is needed, add the other half cup).
- Add mushrooms, tomatoes, and parmesan, oregano, butter, salt and pepper.
- Cook 2 to 3 minutes until blended.
- Makes 6 side dish servings.
- Note: you can double this recipe.
Nutrition Facts : Calories 363.4, Fat 18.9, SaturatedFat 11.4, Cholesterol 48, Sodium 281.2, Carbohydrate 38.3, Fiber 1.8, Sugar 1.8, Protein 13.5
SICILIAN "DROWNED" BROCCOLI
Categories Cheese Onion Vegetable Side Sauté High Fiber Broccoli Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- Cut stalks from broccoli. Peel stalks, cut into 3-inch segments and thinly slice lengthwise. Separate broccoli crowns into florets. Heat olive oil in heavy large Dutch oven over medium-high heat. Add broccoli stalks and florets, sliced onions and chopped fresh parsley and sauté until onions are tender, about 10 minutes. Mix in cheese, chopped olives and anchovy fillets. Stir mixture 2 minutes. Add dry red wine and stir mixture to blend well. Reduce heat to low, cover Dutch oven and simmer 45 minutes.
- Uncover Dutch oven and cook broccoli until very tender and wine evaporates, about 15 minutes longer. Season broccoli to taste with salt and pepper and serve.
SICILIAN BROCCOLI AND DITALINI
This is a wonderful and easy vegetable&pasta recipe that my family has been making for ages. We use only fresh broccoli and I have added bullion cubes to enhance the flavor. I hope you try this delicious and healthy dish.
Provided by FoodFromSicily
Categories One Dish Meal
Time 20h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place in a dutch oven or a large deep frying pan:.
- Chopped onion and garlic and saute in the olive oil for approximately 10 minutes but do NOT brown. (just a slightly golden color will be good).
- Clean and trim broccoli and cut into 2" pieces.
- Add cut broccoli to garlic and onion.
- turn down flame and add 6 cups very hot water and bullion cubes, & salt & pepper.
- Simmer until broccoili is still slightly crunchy and add pasta.
- Add more water if needed while pasta is cooking with the broccoli as it can absorb alot of the water.
- cook until pasta and broccoli are both tender and most of the water is absorbed.
- turn off the heat and sprinkle a small amount of extra virgin olive oil and approximatly 1/2 cup parmegiano cheese. Toss and serve.
- You can garnish with lemon if you like.
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