Ziti With Mussels And Broccoli Recipes

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

Steps:

• Preheat the oven to 400 degrees F.
• Bring a large pot of water to a boil, salt generously and boil the pasta until al dente (tender but still slightly firm). Drain.
• Toss the cooked pasta with the quick tomato sauce, cubed mozzarella, half the Parmesan, all of the black pepper and crushed red pepper in a large bowl. Transfer the pasta to the prepared baking dish. Cover the top of the pasta with the sliced mozzarella and sprinkle with the remaining Parmesan. Bake until lightly browned and hot, about 30 minutes. Serve immediately.
• Heat the oil in a medium saucepan over medium-high heat. Cook the sausage until beginning to brown, about 3 minutes. Add the onion and garlic, stirring, until lightly browned, about 3 minutes more. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
• Remove and discard the herb sprigs. Stir in 2 teaspoons salt and season with pepper. Use now or store covered in the refrigerator for up to 3 days or freeze for up to 2 months.

Steps:

• Grill or broil the sausage in advance. When cooled, slice it thin and set aside. Wash and drain the broccoli di rape and set it aside. In a large pot, put 10 quarts water on to boil, with 3 tablespoons coarse salt added, and immediately start preparing the sauce. Add the ziti to the pot when the water boils and cook until al dente. In a large, deep, heavy skillet with a fitted lid, heat the olive oil, add the garlic, and saute, uncovered, until golden, about 2 minutes. Add the broccoli di rape, 1/4 teaspoon salt, and pepper flakes, cover, and stream 5 minutes, stirring occasionally. Stir in the sausage. Add the butter and chicken stock, and cook over high heat, uncovered, about 3 minutes, until the liquids are slightly reduced. Add the drained pasta to the sauce and toss gently. Sprinkle on 1/2 of the cheese, toss again, serve immediately, and distribute the remaining cheese over the pasta.

Steps:

• Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
• Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.
• Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.

Steps:

• Place garlic in heavy skillet; pour in enough oil to cover garlic.
• Cook over med heat until garlic begins to brown.
• Cook broccoli in small amount of boiling water until tender, drain; cool slightly. Puree broccoli in blender.
• Add garlic and olive oil; whirl until garlic is pureed. With motor running, slowly pour in remaining oil and mix until mixture reaches mayonnaise-like consistency.
• Stir in salt and pepper to taste. Pour over hot, freshly cook ziti in warmed serving bowl. Toss gently to mix well.

Steps:

• Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
• Cut the broccoli into florets, peel the stems and cut them into thin slices.
• Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
• Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
• Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.