Spam Broccoli Pasta Recipes

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:

• Vinaigrette
• Whisk garlic, oil, vinegar, and mint in a small bowl to combine; season with salt and pepper. Set aside.
• Assembly
• Hold broccoli so crown is resting against the cutting board and stem is pointing up and slice through stem all the way down through the crown to create ¼" -thick planks. Working one at a time, lay planks flat against the board and slice lengthwise through stems to create ¼"-thick strips with florets attached on top.
• Mix tamari, ginger, red pepper flakes, cinnamon, and 2 Tbsp. water in a small bowl to combine. Set tamari sauce aside.
• Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until brown and crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain and immediately season with salt.
• Set skillet with oil back over medium-high and cook Spam in a single layer, turning halfway through, until golden brown and crisp, 8-10 minutes. Transfer to a plate.
• Cook broccoli in same skillet, stirring occasionally, until lightly browned and crisp-tender, about 8 minutes. Mix in farro and reserved tamari sauce and cook, stirring occasionally, until heated through, about 2 minutes. Mix in Spam and transfer to a platter or plates. Drizzle reserved vinaigrette over and top with crispy shallots.

Steps:

• Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
• Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
• In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

Steps:

• Cook Pasta to desired doneness.
• In a large skillet heat olive oil, add Spam, onions, broccoli & mushrooms (whatever kind you prefer), stir to coat, cover & cook until the broccoli is done to your taste (usually about 5 minutes for us, gives it a lovely intense green color).
• Add cooked pasta, Dale's & truffle butter (you can use regular butter if you don't have the truffle butter but if you can get your hands on some it really makes a difference! D'artagnon sells it on Amazon.com if you can't find locally), stir to combine, cover & cook for an additional 3 or 4 minutes & serve. Make sure not to add the Dale's any sooner as it will be too strong and take over the flavor of the veggies.
• Serve.