Broccoli Cheese Pasta Toss Recipes

SICILIAN PASTA AND BROCCOLI

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.

SHEET-PAN SPICY ROASTED BROCCOLI PASTA

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, toss together broccoli, oil, cumin (if using), 3/4 teaspoon salt and the red pepper flakes. Roast until tender and browned at the edges, 18 to 25 minutes, tossing halfway through. Remove from oven and set oven to broil.
• Meanwhile, bring a large pot of salted water to boil. Cook pasta according to package directions; drain.
• In a small bowl, stir together Parmesan, panko, lemon zest, a pinch of salt and the black pepper.
• Toss cooked pasta with broccoli on baking sheet. Season with salt and pepper to taste, then dollop with ricotta. Sprinkle with Parmesan mix, drizzle generously with oil, and broil until topping is crisped and golden, 2 to 3 minutes. Sprinkle with lemon juice to taste, and serve.

BROCCOLI PASTA

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.

BAKED CHEESY PASTA WITH BROCCOLI

Steps:

• Preheat oven to 400°F (205°C).
• Bring a large pot of well-salted water to boil over high heat.
• Meanwhile, in a small bowl, combine the panko, parsley, if using, thyme, red pepper flakes, 1/4 cup (25 g) of the Parmesan, the lemon zest, and 1/4 teaspoon salt.
• In a small skillet over medium-low heat, or in a microwave-safe dish in the microwave, melt 2 tablespoons of butter. Pour over the panko mixture, and toss to coat.
• Cook pasta in the boiling water for 2 minutes less than the al dente time indicated on the package. Add the broccoli and cook until it is crisp-tender and the pasta is al dente, about 2 minutes more. Drain the pasta and broccoli in a colander.
• Add remaining 2 tablespoons of butter to the pot and melt over medium heat. Whisk in the flour and cook, whisking, until the mixture begins to bubble, about 1 minute.
• Gradually whisk in the milk, about 1/3 cup (80 ml) at a time, whisking until smooth between additions. Bring to a simmer, whisking, and cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes.
• Remove from the heat, add the mozzarella, remaining 1/2 cup (50 g) Parmesan, and 1 teaspoon salt, and whisk together until the cheese is mostly melted (the mozzarella may not fully incorporate into the sauce; this is okay).
• Add the pasta, broccoli, and lemon juice, if using, to the sauce and toss to combine. Dump into a large cast-iron skillet or 2-quart (2 L) baking dish and top with the bread crumb mixture.
• Bake until the pasta is bubbling and the bread crumbs are golden brown, 15 to 20 minutes. Remove from the oven and let stand for 5 to 10 minutes to allow the sauce to thicken before serving.

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

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.

BROCCOLI & CHEESE PASTA TOSS

Steps:

• Bring a large saucepan of water to a boil.
• Add pasta and cook according to package directions, about 8 minutes.
• Meanwhile, cut stems from broccoli.
• Peel, then slice into thin rounds.
• Slice sun-dried tomatoes into thin strips.
• Mince garlic.
• Place cheese in a large bowl.
• Stir in sun-dried tomatoes and garlic.
• When pasta has cooked 8 minutes, add broccoli stems and florets.
• Cook until bright green and tender, about 2 minutes.
• Ladle out about 1/2 cup pasta water and save.
• Drain pasta and broccoli, then return to saucepan.
• Place saucepan over medium-high heat.
• Stir cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute.
• Taste, then add salt and pepper if you like.

CHEESY BROCCOLI PASTA BAKE

Steps:

• Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
• Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
• Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.