FETTUCCINE WITH BROCCOLI
Steps:
- In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
- Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
- Serve immediately garnished with cheese.
- Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
- Yield: 2 pounds (approximately 10 servings)
SPICY BROCCOLI PASTA
I found this in a food blog. The blogger credits the cookbook "Pasta" by Anna Del Conte and Eric Treuille.
Provided by nonnie4sj
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook broccoli in boiling water, 3-5 minutes until just tender.
- Heat oil in skillet over medium heat.
- Add garlic.
- Cook over medium heat until just golden, about 2 minutes.
- Add drained broccoli and red pepper flakes, and cook 5 minutes.
- Add salt and pepper to taste.
- Add broccoli mixture to cooked pasta.
- Toss and serve.
Nutrition Facts : Calories 705, Fat 29.2, SaturatedFat 4.1, Sodium 44.3, Carbohydrate 93.7, Fiber 6.7, Sugar 4, Protein 18.3
BROCCOLI CHICKEN FETTUCCINE
I served this with Chive Garlic Bread from the April/May 2001 issue, and my finicky-eating, 6-year-old grandson absolutely loved it! -Elaine Mizzles Ben Wheeler, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in the soup, broth, broccoli, mushrooms, onion powder and pepper. Bring to a boil. Drain fettuccine; add to chicken mixture and heat through. Sprinkle with cheese.
Nutrition Facts : Calories 657 calories, Fat 27g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 2200mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 7g fiber), Protein 43g protein.
ONE-POT SPICY SAUSAGE AND BROCCOLI PASTA RECIPE BY TASTY
This one-pot pasta has it all - protein, vegetables, carbs, and a spicy kick! Cooking the pasta in chicken stock and rendered sausage fat gives it tons of flavor, while the starches from the pasta combine with the stock and Parmesan to make a glossy sauce.
Provided by Chris Salicrup
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the sausage and cook until browned, breaking up with a wooden spoon, about 8 minutes.
- Add the broccoli, red pepper flakes, salt, and pepper and stir to combine.
- Add the pasta and chicken stock and bring to a boil. Cook for 10-12 minutes, stirring constantly, until the liquid is absorbed and the pasta is tender. Add the Parmesan and stir to incorporate.
- Divide the pasta between serving bowls and garnish with more Parmesan.
- Enjoy!
Nutrition Facts : Calories 1647 calories, Carbohydrate 152 grams, Fat 96 grams, Fiber 7 grams, Protein 37 grams, Sugar 14 grams
SPICY ORECCHIETTE WITH BROCCOLI
Broccoli adds a slight sweetness to this spicy vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
- To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.
Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g
BROCCOLI FETTUCCINE ALFREDO
This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.
Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
WHOLE-WHEAT FETTUCCINE WITH SPICY BROCCOLI RABE
Nutty, chewy whole-wheat noodles have the character to stand up the bitterness of this spicy, braised broccoli rabe. This dish will come together in short order, once you have your fresh whole grain pasta ready. Top it off with a generous showering of ricotta salata to balance the bold flavors with a little creaminess. This recipe makes more than you need, so freeze the rest and cook as normal for a hearty, satisfying meal in the days and weeks to come. (And check out Cooking's How to Make Pasta guide for more tips and video.)
Provided by Samin Nosrat
Categories dinner, lunch, pastas, main course
Time 1h
Yield 4 servings, plus leftover pasta
Number Of Ingredients 8
Steps:
- Lightly dust a sheet of pasta with semolina flour, then loosely roll lengthwise into thirds lengthwise, like folding a letter. Cut noodles in 1/2-inch increments with a sharp knife. Shake off the excess semolina, and repeat with remaining pasta sheets. Form pasta into small nests (about 3 ounces per portion) on the prepared baking sheets.
- Set a large frying pan over medium-high heat and add 3 tablespoons olive oil. When it shimmers, add onion and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, for about 10 minutes, until onions are tender and lightly golden.
- Trim woody ends from broccoli rabe and discard. Slice the stems and leaves into 1/2-inch pieces.
- Add broccoli rabe, red pepper flakes, a generous pinch of salt and 2 tablespoons water. Use tongs to turn greens until evenly wilted. Cook, stirring occasionally, until water cooks away and broccoli rabe is tender, sweet, and starting to brown, about 15 to 20 minutes. As broccoli cooks, set a large pot filled with 5 quarts of water over high heat, cover, and bring to a boil. Add 6 tablespoons fine sea salt or 1/2 cup kosher salt. Set a colander in the sink.
- Move broccoli rabe to the edges of the pot and add 1 tablespoon olive oil. Add garlic and allow it to gently sizzle until it releases an aroma, about 20 seconds. Before the garlic has a chance to start browning, stir it into the greens.
- Add 4 portions pasta to the water and stir. Cook about 2 to 3 minutes, until al dente, and drain.
- Add pasta and 1/4 cup cooking water to the broccoli rabe and toss. Continue cooking over medium heat for 1 minute, tossing continuously with tongs. If the pasta looks dry, add a little more pasta water. It should be slightly wetter than you are comfortable with, because the pasta will continue to absorb sauce even after you pull it from the heat. Taste and adjust salt as needed. Serve immediately, with grated ricotta salata.
Nutrition Facts : @context http, Calories 202, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 2 grams
SPICY PASTA WITH BROCCOLI, ANCHOVY, AND GARLIC
An Italian classic. Sweet, salty, and spicy flavors combine in this unique and tasty pasta and broccoli dish. This dish benefits from being richly coated in olive oil. Serve with a fresh, absorbent slice of focaccia to mop up the sauce.
Provided by Stephen Van Houten
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Toss broccoli in a bowl with 1 tablespoon olive oil and salt; spread on a large baking sheet.
- Broil in the preheated oven until broccoli is tender and beginning to brown, 5 to 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes.
- Heat 1 tablespoon olive oil in a large skillet over low heat. Add anchovies, garlic, and red pepper flakes; cook and stir until anchovies dissolve into the oil, 3 to 5 minutes. Season with pepper. Mix in roasted broccoli.
- Drain pasta and return to the pot. Add broccoli-anchovy mixture and mix well. Drizzle remaining olive oil on top.
Nutrition Facts : Calories 666.9 calories, Carbohydrate 93.7 g, Cholesterol 10.2 mg, Fat 24.7 g, Fiber 8.1 g, Protein 23 g, SaturatedFat 3.7 g, Sodium 652.1 mg, Sugar 6.4 g
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