SEA SHELLS CON BROCCOLI
delicious main or side dish. Found on my muellers sea shells pasta box. Very flavorful and easy. can add grilled chicken or shrimp to make a main course. I served with chicken cordon blue casserole on this website..... enjoy
Provided by jellyko
Categories Pasta Shells
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- cook sea shells (noodles) to package directions, adding broccoli the last 2-3 minutes of cooking time.
- Drain, cover, and set aside.
- Heat olive oil in a larg skillet; add garlic, basil rosemary, and sun dried tomatoes.
- cook 1 minute.
- add wine and reduce by 1/2. Add broth.
- Toss broccoli and shells with broth mixture and stir until heated through.
- Add cheese and season to taste with salt and pepper.
SEA SHELLS WITH BROCCOLI AND SUN-DRIED TOMATOES
Adapted from the recipe on the Muellers sea shells box, this one has been a hit in my family and is so quick, easy and healthy. Even my 2 1/2 yr old likes it!
Provided by ItsGottaBeQuick
Categories One Dish Meal
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta shells in boiling water until slightly underdone, about 6 minutes.
- Meanwhile, heat olive oil in large skillet. Add garlic, basil and sun dried tomatoes and saute for 1-2 minutes. Add broccoli.
- When done, drain sea shells and add to skillet.
- Stir in chicken broth and bring to simmer. Add cheeses.
- Serve immediately.
Nutrition Facts : Calories 465.8, Fat 20.8, SaturatedFat 8.1, Cholesterol 33.2, Sodium 658, Carbohydrate 49.1, Fiber 3.9, Sugar 2, Protein 21.2
SEA SHELLS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves.
- Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate
SUN-DRIED TOMATO AND BROCCOLI PASTA
Provided by Andrea Bemis
Categories Pasta Tomato Vegetarian Dinner Broccoli Healthy Self Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, whisk together 2 tablespoons oil, vinegar, syrup, mustard and 2 cloves garlic; set aside. Cook pasta as directed on package until al dente; drain, reserving 1/2 cup cooking water. In a large skillet over medium heat, toast almonds, stirring, 3 minutes; set aside. In same skillet, heat remaining 1 tablespoon oil over medium heat. Sauté onion, 3 minutes. Add broccoli and remaining 3 cloves garlic; cook, stirring occasionally, 8 minutes. Reduce heat to low; add tomatoes and vinegar glaze and cook, stirring, 1 minute. Stir in pasta, salt, red pepper and cooking water as needed to reach desired thickness. Serve topped with Parmesan and almonds.
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- Bring a large pot of water to a boil. Cook pasta 1-2 minutes less than called for in the package directions. Add the broccoli to the pasta water in the last two minutes of cooking. Drain and transfer back to the pot or a large bowl.
- While the pasta is cooking, heat 1 tablespoon oil from the sun dried tomato jar in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until softened. Add the garlic and crushed red pepper flakes and cook, stirring, 1 minute. Add the sun dried tomatoes and balsamic vinegar, stirring until the vinegar is cooked off and the tomatoes are hot, about 1 minute. Transfer the mixture to the bowl with the pasta and broccoli.
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