BROCCOLI-MUSHROOM SPAGHETTI
Dinner ready in 20 minutes! Enjoy this pasta recipe made with broccoli and mushroom - a perfect Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook spaghetti as directed on package, except add broccoli about 5 minutes before spaghetti is done; drain.
- Stir mushrooms, margarine, salt and pepper into spaghetti and broccoli. Cook over low heat about 5 minutes, stirring occasionally, until mushrooms are hot. Sprinkle with cheese and lemon juice; toss.
Nutrition Facts : Calories 360, Carbohydrate 45 g, Cholesterol 10 mg, Fiber 4 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 740 mg
PASTA WITH MUSHROOMS AND BROCCOLI
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Provided by Martha Rose Shulman
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
- Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
- When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.
FETTUCCINE WITH BRAISED MUSHROOMS AND BABY BROCCOLI
I buy baby broccoli at my local Trader Joe's. The stalks are thin, like broccoli raab's, and the flowers are delicate. If you really want an intense mushroom experience, seek out the fabulous mushroom fettuccine made by Al Dente Pasta. You can find it in gourmet markets, in catalogues such as Zingerman's, and online.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h45m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water. Let soak 30 minutes while you prepare the other ingredients. Place a strainer over a bowl; line it with cheesecloth, a coffee filter or paper towels; and drain the mushrooms. Squeeze the mushrooms over the strainer to extract all the flavorful juices, and measure out 1 1/2 cups of the broth. Rinse the mushrooms, away from the bowl with the broth, until they are free of sand. Squeeze dry and set aside. If very large, chop coarsely.
- Begin heating a large pot of water for the pasta. Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot. Cook, stirring for a few minutes, until tender, and add the fresh mushrooms and salt to taste. Cook, stirring often, until the mushrooms begin to soften and to sweat, about five minutes. Add the garlic, and continue to cook the mushrooms, stirring often, until they have softened a little more, about two minutes. Add the reconstituted dried mushrooms, the wine and rosemary (or thyme), and turn the heat to high. Cook, stirring often, until the wine evaporates and the pan is almost dry, five to 10 minutes. Stir in the mushroom broth. Bring to a simmer, and cook over medium heat, stirring often, until the mushrooms are thoroughly tender and fragrant and the surrounding broth is thick and gravy-like, about 20 minutes. Taste and adjust salt and pepper. Remove from the heat, and keep warm.
- When the pasta water comes to a boil, salt generously and add the baby broccoli. Blanch for five minutes, until tender but still bright. With a slotted spoon or skimmer, transfer to the pan with the mushrooms.
- Add the pasta to the boiling water. Cook al dente, until firm to the bite, following the directions on the package but checking a minute or two before the end of the designated cooking time. (Note that some egg noodles, such as Al Dente Pasta, take only three to four minutes). Add a ladleful of pasta cooking water to the mushrooms and baby broccoli, drain the pasta, and toss with the mushrooms and broccoli in a large pasta bowl or in the pan. Serve at once, passing Parmesan at the table.
Nutrition Facts : @context http, Calories 310, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 7 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 453 milligrams, Sugar 4 grams, TransFat 0 grams
PASTA WITH BROCCOLI AND MUSHROOMS
Make and share this Pasta With Broccoli and Mushrooms recipe from Food.com.
Provided by Kiwi Kathy
Categories Penne
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta as per instructions on packet.
- Heat first measure of oil and saute garlic. Stir in mushrooms and broccoli and cook until tender.
- Add cream, pesto and blue cheese.
- Season with salt and pepper.
- Drain pasta, add extra olive oil or butter and toasted slivered almonds.
- Stir gently until well combined.
- Serve.
GLUTEN-FREE SPAGHETTI WITH BABY BROCCOLI, MUSHROOMS AND WALNUTS
This week I was really into adding nuts to many of my pasta dishes. They contribute substantial "meaty" texture and wonderful flavor. Baby broccoli is more elegant than regular broccoli, with long wispy florets and thin stems.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Begin heating a large pot of water. Trim the very bottoms away from baby broccoli and slice stalks. Keep sliced stalks and florets separate. Fill a bowl with cold water.
- When the water comes to a boil add salt to taste, drop in broccoli stalks and set the timer for 4 minutes. After 2 minutes add florets and blanch for 2 minutes. Using a Chinese skimmer, a strainer or a slotted spoon, transfer all of the baby broccoli to the cold water, then drain. Set aside in a bowl.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet or a wide, heavy saucepan and add mushrooms. Don't stir for 30 seconds to a minute so that mushrooms sear, then stir and cook, stirring often, until they have begun to soften and sweat, about 3 minutes. Add garlic and red pepper flakes. Cook, stirring, until fragrant, 30 seconds to a minute, until garlic is fragrant, and add thyme, walnuts and salt and pepper to taste. Continue to cook until mushrooms are tender, fragrant and juicy, another 3 to 5 minutes. Stir in broccoli and parsley, add salt and pepper to taste, and cook, stirring, for another minute. Remove from heat, taste and adjust seasoning. Keep warm.
- Bring water in pot back to a boil and add pasta. Cook al dente, using timing instructions on the package as a guide but checking pasta a minute before the time indicated is up. When pasta is ready, use a ladle to transfer 1/4 to 1/2 cup of the pasta cooking water to pan with the broccoli and mushrooms. Drain pasta and toss at once with broccoli and mushroom mixture and the remaining tablespoon of olive oil. Serve hot, passing Parmesan at the table.
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- Bring a large pot of water to a boil. Add broccoli then boil until crisp tender, 2-3 minutes. Scoop out florets then drain and set aside. Bring water back to a boil then add pasta and cook until al dente. Scoop out a cup of pasta cooking water then drain pasta.
- Meanwhile, heat a large, 12" skillet over medium-high heat. Add 2 Tablespoons butter then, once melted, add mushrooms and shallots. Saute until mushrooms and shallots are golden brown and tender, 10-12 minutes, then season with seasoned salt and pepper. Usually the mushrooms and shallots are done before the pasta is ready so I turn the heat down to low and let them continue to caramelize.
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