FARFALLE WITH BROCCOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
FARFALLE WITH BROCCOLI
Giada De Laurentiis made this on her show and it looked soooo good! I could smell it through the tv! I have edited this recipe to cut the fat content and try to lighten the recipe. I think this should work better. EDITED: I made this for dinner tonight, but I had to make it with "corkscrew" pasta (DSS ate the bowties for a snack). I think it worked wonderfully...the ridges held the sauce nicely. This is a great dish and I will be making this often. The pepper does sneak up on you, so beware!! I also only used 3 anchovy fillets, which I found to be the perfect amount!! Adds a very nice depth to the dish.
Provided by SkinnyMinnie
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Add the pasta and cook, stirring occasionally, for 5 minute.
- After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
- Drain pasta and broccoli, reserving 1 cup of the pasta water.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
- Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
- Add the broccoli and pasta; toss to coat.
- Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
- Transfer to a platter to serve.
Nutrition Facts : Calories 789.3, Fat 30.2, SaturatedFat 10.8, Cholesterol 40.3, Sodium 758.3, Carbohydrate 106.5, Fiber 11.7, Sugar 7.3, Protein 27.6
FARFALLE WITH GORGONZOLA SAUCE
Provided by Lucia Luhan
Categories Pasta Blue Cheese Walnut Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 5
Steps:
- Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.
FARFALLE PASTA SALAD WITH BROCCOLI PESTO
Broccoli pesto? Yes, please! Pulse florets with parsley, pistachios, Parmesan and dressing. It's a great sauce for this pasta dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan boil broccoli florets with enough water to cover. Approximately 5 minutes. Remove florets with a slotted spoon and place on a plate to cool. Reserve the water to cook pasta in.
- In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.
- Cook farfalle pasta according to package. Reserve ½ cup of cooking water. Drain and return pasta to the pot.
- Over low heat, add the pesto and chopped peppers to the pot and ¼ cup of reserved water. Toss to combine. Add more water to thin out pesto if necessary. Cook for 5-7 minutes or until sweet peppers begin to soften.
- Serve with a baby arugula salad dressed with remaining Italian dressing. Sprinkle with remaining pistachios.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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