BROCCOLI AND MACARONI WITH LOTS OF GARLIC
What an easy recipe! If you are a garlic lover, you will love this scrumptious pasta dish that will have you scooping out a second helping for yourself.
Categories Pasta Vegetarian Main Dish Broccoli
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Separate the broccoli into florets. Peel the tough skin from the stem and slice. Finely mince the garlic into very small pieces. In a large pot add the oil and heat until hot but not smoking over medium heat. Add the garlic and cook for 3 to 4 minutes. Add the broccoli, toss to coat and reduce to low heat. Cover and cook until tender about 15 to 20 minutes. Add the salt, ½ of the grated Parmesan cheese and garlic powder. Toss to distribute and cook for another few minutes. While the broccoli is cooking bring a large pot of water with ½ tablespoon of salt to the boil. Cook the macaroni for 10 minutes or until al dente. (Tender but still with some bite). Drain well. Add the pasta to a large serving bowl. Pour the broccoli and garlic mixture over the macaroni. Season with black pepper and red pepper flakes (as desired to taste). Toss until thoroughly combined. Sprinkle the remaining parmesan cheese on top. Serve warm.
Nutrition Facts :
BROCCOLI WITH ORANGE HOLLANDAISE
For when you want something different from cheese sauce, lemon and plain hollandaise. Approved by my family. Recipe from Kitchen Miracles.
Provided by lets.eat
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter over low heat in a saucepan.
- Whisk together the orange juice and the egg yolk.
- In a double boiler bring water to a boil. In the top part of the double boiler add the egg mixture and whisk until lightened and thickened and streaks of the bowl are visible as you whisk. Remove the bowl from heat and in thin streams slowly whisk in the melted butter. Whisk until a yellow sauce forms. Season to taste with salt and pepper. Set aside in a warm, but not hot, place.
- Fill a 4 quart pot half full of water and bring to a boil over high heat. Drop in the broccoli. Cook, uncovered, for 4-5 minutes, then drain. Place in serving bowl and top with the hollandaise.
Nutrition Facts : Calories 281.2, Fat 24.6, SaturatedFat 15, Cholesterol 108.3, Sodium 215.8, Carbohydrate 13.5, Fiber 4, Sugar 5.8, Protein 5.3
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.
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- Preheat your oven to 425F. Then remove the individual florets from the broccoli head and cut them into bite sized pieces.
- On a baking sheet, toss the broccoli florets in olive oil, salt, and pepper. Spread them out into an even layer on the baking sheet and bake for 20 minutes in the oven, until the edges are crisp and slightly browned.
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- Preheat the oven to 450°. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.
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