BROCCOLI "PESTO" AND LINGUINE
Provided by Marian Burros
Categories dinner, easy, pastas, main course
Time 35m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring water to boil in covered pot for pasta.
- Trim stems from broccoli and cut into florets. Steam for about 5 minutes, until tender but firm. Reserve 6 tablespoons of cooking liquid.
- In a food processor, grate cheese to make 4 tablespoons; set aside.
- Wash and dry basil leaves and pack into measuring cup.
- Mince garlic in the food processor.
- Add basil, olive oil and pine nuts to the food processor, and process until minced.
- Cook linguine in boiling water, following package directions.
- Add steamed broccoli to the other sauce ingredients and process until smooth. If mixture is too thick, add another tablespoon or so of water. Add cheese and process to blend. Season with pepper and salt, if desired. Serve over freshly drained pasta.
- Slice tomatoes and serve on the side.
Nutrition Facts : @context http, Calories 872, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 39 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 8 grams, Sodium 443 milligrams, Sugar 7 grams
LINGUINE WITH ROASTED VEGETABLES AND PESTO
Add something tasty to your family's Italian dinner! Serve pasta made with roasted veggies - ready in 45 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange onion pieces in baking dish. Bake 10 minutes. Add bell peppers and mushrooms to onions; spray with cooking spray and sprinkle with salt. Bake 15 minutes. Stir in tomatoes. Bake about 5 minutes longer or until vegetables are tender.
- Meanwhile, cook and drain linguine as directed package.
- Stir pesto into roasted vegetables. Place linguine on large serving platter. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 350, Carbohydrate 55 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 6 g, TransFat 0 g
BROCCOLI PESTO PASTA
A new delicious version of the Italian favourite, pesto pasta, with broccoli
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Tip the pasta into a large pan of boiling salted water and cook according to pack instructions. Meanwhile, bring a smaller pan of salted water to the boil, add the broccoli and boil for 4 minutes.
- Drain the broccoli and return it to the pan. Lightly mash the broccoli with a potato masher or fork. Finely grate the garlic and zest the lemon, then mix into the broccoli with the chilli flakes and pine nuts. Cut the lemon in half and keep for later.
- Drain the pasta and return it to the pan. Stir in the broccoli pesto and squeeze over the juice of 1⁄2 lemon. Pour in the olive oil and generously season with salt and pepper. Spoon in the grated Parmesan, toss the pasta well and serve.
Nutrition Facts : Calories 604 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 79 grams carbohydrates, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.47 milligram of sodium
SCALLOP AND BROCCOLI LINGUINE WITH PESTO CREAM
Dinner ready in 30 minutes! Enjoy this pasta made using scallops, vegetables - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In Dutch oven or large saucepan, cook linguine as directed on package, adding broccoli during last 3 to 5 minutes of cooking time. Cook until linguine and broccoli are tender. Drain; return to Dutch oven. Cover to keep warm.
- Meanwhile, in large skillet, melt butter over medium-high heat. Add scallops and mushrooms; cook 3 minutes.
- In small bowl, combine half-and-half and flour; blend well. Add flour mixture to scallop mixture; cook and stir over medium heat until mixture is bubbly and thickened and scallops are opaque. Add scallop mixture and pesto to cooked linguine and broccoli; toss gently to coat.
Nutrition Facts : Fat 2, ServingSize 1 1/2 Cups
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
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