BROCCOLI PASTA IN A FRESH TOMATO SAUCE
Determined to create my very own, 100% original pasta recipe, which I could call "mine" in all honestly, I made this for lunch today and was so thrilled with its fresh, light taste that I just HAD to post it and let everyone know that I'm not as unimaginative as I though! :) Reserving the pasta water saves some of the nutrients of broccoli from getting wasted.
Provided by Anu_N
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring a medium pot of lightly salted water to a boil.
- Add pasta and cook for about 5-8 minutes.
- Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
- Drain, reserving 1/2 cup of the water.
- Heat oil in a medium saucepan and saute the chopped onion until translucent.
- Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
- Cover the saucepan and simmer for 5 minutes.
- Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
- Remove from heat and season with basil, parsley and oregano.
- Stir in the cooked pasta-broccoli mixture and mix well to coat.
- Sprinkle with parmesan cheese and serve hot!
BOW TIE PASTA WITH BROCCOLI AND TOMATOES
I recently created this recipe from ingredients I had on hand. It is quick and simple. I served it with fresh crusty bread and butter.
Provided by SUSIE IN MISSOURI
Categories < 30 Mins
Time 20m
Yield 1 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pasta according to package directions and drain completely.
- Steam broccoli until fork tender, drain completely.
- Cut tomatoes in half.
- In skillet over medium heat melt butter in olive oil.
- Add garlic and cook for 2-3 minutes.
- Put the prepared pasta in skillet and toss to coat.
- Add the tomatoes and toss for 2-3 minutes.
- Add the broccoli and toss 1-2 minutes.
- Salt and Pepper to taste.
- Sprinkle with Grated Parmensa Cheese.
Nutrition Facts : Calories 417.5, Fat 21.6, SaturatedFat 7.6, Cholesterol 70.8, Sodium 92.1, Carbohydrate 47.3, Fiber 2.8, Sugar 3.1, Protein 10.6
PASTA WITH BROCCOLI, TOMATOES AND PINE NUTS
Make and share this Pasta With Broccoli, Tomatoes and Pine Nuts recipe from Food.com.
Provided by VeggieChallenge
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli pieces over steaming water, or boil until tender crisp.
- Sauté garlic in oil in a large frying pan until lightly brown.
- Add pine nuts, chilli powder and tomatoes, and simmer over medium heat for ten minutes.
- Stir in the cooked broccoli.
- Keep warm until pasta is cooked.
- Prepare pasta according to package directions, then drain.
- Mix sauce with pasta and serve with fresh parsley.
- Source: Vegetarian Tastes of Toronto p.83.
PASTA WITH TOMATOES, PINE NUTS AND BASIL
Categories Nut Pasta Tomato Sauté Vegetarian Quick & Easy Basil Pine Nut Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.
PASTA WITH FRESH TOMATOES AND PINE NUTS
Nothing compares with the juiciness of summer tomatoes; try them tossed with aromatic pine nuts in this easy pasta dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 15m
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes.
- Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts.
Nutrition Facts : Calories 312 g, Fat 11 g, Fiber 2 g, Protein 8 g
PASTA WITH PINE NUTS, BROCCOLI, SARDINES & FENNEL
A typically Sicilian flavour combination - sweet raisins, spicy olive oil, crunchy pine nuts and salty fish
Provided by John Torode
Categories Dinner, Main course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pan of water to the boil, with a splash of oil, then add the pasta. Cook following pack instructions, adding the broccoli for the final 5 mins.
- Meanwhile, gently heat the oil in a large pan. Add the onions and sliced garlic, and cook slowly for 2 mins. Add the fennel and cook for a couple more mins, until softened. Flake the sardines into the pan and stir around for a few more mins to break them up.
- Tip the pasta and broccoli into the pan with the pine nuts, raisins and lemon juice. Toss together to let the pasta absorb the oil, season well and serve immediately, scattered with lemon zest and chilli flakes.
Nutrition Facts : Calories 462 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
BROCCOLI PINE NUT PASTA SALAD
Make and share this Broccoli Pine Nut Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan; add the garlic and saute in the oil for about 2 minutes, stirring frequently.
- Remove from the heat.
- Place cooked pasta into a serving bowl; add garlic-oil mixture and toss gently.
- Add the broccoli, bell peppers, tomatoes, and capers to the pasta; toss to combine.
- Right before ready to serve, add in the lemon juice and salt and pepper to taste; toss gently.
- Sprinkle pine nuts and parsley on top; serve immediately.
- Pass around a cruet of balsamic vinegar and lemon wedges for those who want to add a little splash of zesty flavor to their pasta dish.
Nutrition Facts : Calories 357, Fat 16.6, SaturatedFat 2, Sodium 77.3, Carbohydrate 44.9, Fiber 2.9, Sugar 3.1, Protein 10.1
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- Heat the oven to 325°. In a small ovenproof dish, toss the garlic with the oil. Cover with foil and roast until soft, about 30 minutes. Put the pine nuts in a separate pan and toast alongside the garlic until golden brown, about 15 minutes.
- When the garlic is cool enough to handle, squeeze the flesh out of the peelings and mash the garlic into the warm oil remaining in the baking dish. Add the salt and pepper.
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- In a large pot of boiling, salted water, cook the orecchiette until just done, about 15 minutes. Reserve 1/2 cup of the pasta water. Drain the orecchiette and toss with 1/4 cup of the reserved pasta water, the broccoli, the garlic mixture, the pine nuts, and the Parmesan. If the pasta seems dry, add more of the reserved pasta water. Serve with additional Parmesan.
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