Italian Broccoli Pasta Recipes

ITALIAN BROCCOLI & PASTA

Italian Broccoli & Pasta image

This quick, yummy, fairly healthy recipe came from the internet (can't remember the site) and I modified it to our families taste. My Italian hubby grew up on this (although I make it a tad differently). We eat it as a main dish, although you could easily eat it as a side for any kind of meat or fish. Adjust the broth to your preferences, my husband likes it soupy, so this version has a lot of broth.

Provided by hmtheLords

Categories Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1 bunch broccoli, separated into florets (or 1 bag frozen florets)
2 cups chicken broth
1 cup fresh basil, chopped (adjust to your taste) or 1/2 teaspoon dried basil (adjust to your taste)
1 lb rigatoni pasta (you can use any pasta you like)
1/4 cup fresh parsley, chopped (dried, to taste)
1/8 teaspoon fresh ground pepper (to taste)
1/4 cup freshly grated parmesan cheese, to taste (and more for serving!)

Steps:

In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.
Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!

Nutrition Facts : Calories 833, Fat 41, SaturatedFat 10.1, Cholesterol 116.5, Sodium 595.6, Carbohydrate 93.5, Fiber 8.3, Sugar 5.2, Protein 25.9

SICILIAN PASTA AND BROCCOLI

Sicilian Pasta and Broccoli image

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

Ingredients

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

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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