SPINACH LINGUINE WITH HAM AND BROCCOLI
With only small amounts of ham and good-quality Parmesan cheese, we've added lots of flavor to this dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- In a 3-quart heavy-bottom saucepan, heat oil over medium. Add ham, and cook, stirring occasionally,until starting to brown, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Stir in flour; cook 1 minute.
- Stir in milk, and season with salt and pepper. Cook, stirring often, until mixture is slightly thickened,4 to 5 minutes. Stir in cream cheese; cook until melted, about 1 minute.
- Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package instructions, adding broccoli during final 3 minutes. Drain; transfer pasta and broccoli to a large bowl. Add cream-cheese sauce and Parmesan, and toss to combine. Serve immediately.
Nutrition Facts : Calories 481 g, Fat 11 g, Fiber 10 g, Protein 23 g
PASTA WITH BROCCOLI-SPINACH BUTTER
This recipe makes planning a weeknight dinner easier than ever. Deep green broccoli, spinach and parsley are combined with butter, then stirred into pasta for a simple but flavor-packed meal. The butter can be frozen for up to 2 months, so a quick supper is never far away. Additionally, the pasta can be eaten hot or cold, making it perfect for packing for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings, plus additional broccoli-spinach butter (about 8 tablespoons)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the broccoli, spinach, parsley leaves and stems, garlic, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the broccoli-spinach butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining broccoli-spinach butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
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