BROCCOLI AND SUN-DRIED TOMATO PASTA
Pasta with broccoli, sun-dried tomatoes, garlic and Parmesan cheese.
Provided by Julia Frey of Vikalinka
Categories Main
Time 20m
Number Of Ingredients 9
Steps:
- Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets.
- Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.
- While pasta and broccoli are cooking slice the garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.
- Drain pasta and broccoli, reserving 1/2 cup of water from the pasta.
- Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.
Nutrition Facts : Carbohydrate 61 g, Protein 13 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 94 mg, Fiber 4 g, Sugar 4 g, Calories 361 kcal, ServingSize 1 serving
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.
SPICY SUN-DRIED TOMATO AND BROCCOLI PASTA
Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil.
Provided by Cookie and Kate
Categories Pasta
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
- Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
- Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don't quit cooking prematurely here; you want the broccoli to be nice and toasty.
- Get out the pan's lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
- Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you'd like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
- Serve right away, garnished with the remaining Parmigiano.
Nutrition Facts : ServingSize One serving, Calories 364 calories, Sugar 1.1 g, Sodium 539.7 mg, Fat 30.5 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 4 g, Protein 9.3 g, Cholesterol 12.6 mg
PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES
Cook's Illustrated 2005 Be sure to use low-sodium chicken broth in this recipe; regular chicken broth will make the dish extremely salty. The broccoli is blanched in the same water that is later used to cook the pasta. Remove the broccoli when it is tender at the edges but still crisp at the core-it will continue to cook with residual heat. If you can't find Asiago cheese, Parmesan is an acceptable alternative.
Provided by nsomniak6
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 4 quarts water to rolling boil, covered, in stockpot.
- Meanwhile, heat 1 tablespoon butter in 12-inch nonstick skillet over high heat until just beginning to brown, about 1 minute. Add chicken in single layer; cook for 1 minute without stirring, then stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around the edges, about 2 minutes longer. Transfer chicken to clean bowl; set aside.
- Return skillet to high heat and add 1 tablespoon butter; add onion and 1/4 teaspoon salt and cook, stirring occasionally, until browned about edges, 2 to 3 minutes. Stir in garlic, red pepper flakes, thyme, and flour; cook, stirring constantly, until fragrant, about 30 seconds. Add wine and chicken broth; bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce has thickened slightly and reduced to 1 1/4 cups, about 15 minutes.
- While sauce simmers, add 1 tablespoon salt and broccoli to boiling water; cook until broccoli is tender but still crisp at center, about 2 minutes. Using slotted spoon, transfer broccoli to large paper towel-lined plate. Return water to boil; stir in pasta and cook until al dente. Drain, reserving 1/2 cup pasta cooking water; return pasta to pot.
- Stir remaining 2 tablespoons butter, Asiago, sun-dried tomatoes, parsley, and chicken into sauce in skillet; cook until chicken is hot and cooked through, about 1 minute. Off heat, season to taste with pepper. Pour chicken/sauce mixture over pasta and add broccoli; toss gently to combine, adding pasta cooking water as needed to adjust sauce consistency. Serve immediately, passing additional Asiago and the lemon wedges (if using) separately.
Nutrition Facts : Calories 577.5, Fat 15.2, SaturatedFat 8.1, Cholesterol 96.4, Sodium 169.2, Carbohydrate 60.1, Fiber 6.3, Sugar 5.1, Protein 41.1
BROCCOLI RABE WITH SUN-DRIED TOMATOES
An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
- Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
- Remove the lid and allow the water to evaporate.
- Garnish with Crushed pepper flakes.
Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7
SPAGHETTI WITH SUN-DRIED TOMATOES AND BROCCOLI
This is easy, quick and full of flavor. To re-hydrate the sun-dried tomatoes add boiling water to cover and let them sit for 15 minutes until soft, or bring water and sun-dried tomatoes to a boil and cook for 3 minutes. You can also microwave them with a little water for 1 minute, be sure to drain before using.
Provided by kelly in TO
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in boiling water according to the package directions, or until still firm to the bite. During the last minute of cooking add the broccoli. Drain, rinse with cold water and place in a serving bowl.
- Chop the sun-dried tomatoes and add to the pasta, along with the tomatoes, oil, garlic, chili sauce, basil, salt, pepper and cheese. Toss and serve immediately.
Nutrition Facts : Calories 377.7, Fat 12.8, SaturatedFat 2.3, Cholesterol 3.3, Sodium 280.4, Carbohydrate 58.2, Fiber 4.6, Sugar 8.2, Protein 14.4
More about "spaghetti with sun dried tomatoes and broccoli recipes"
BROCCOLI & SUNDRIED TOMATO PASTA | RECIPE | BARBER …
From barberfoods.com
- Add pasta. Cook according to package directions, adding broccoli during last 5 minutes of cooking instructions and cook until pasta is al dente.
- While pasta and broccoli are cooking slice garlic and cook it gently over low heat in a large pan with olive oil and chopped sun-dried tomatoes (plus chili flake, if desired) for one minute, stirring constantly to prevent burning. Set aside.
15 MINUTE SUN-DRIED TOMATO AND BROCCOLI PASTA - GO …
From godairyfree.org
BROCCOLI AND SUN-DRIED TOMATOES PASTA RECIPE
From diethood.com
SPAGHETTI WITH SUN-DRIED TOMATOES | PICKLED PLUM
From pickledplum.com
BROCCOLI RABE WITH PASTA AND SUN DRIED TOMATOES
From simplyrecipes.com
BROCCOLI PASTA | THE BEST BROCCOLI AND SUN-DRIED TOMATO …
From healthfoodradar.com
SPAGHETTI WITH SUN-KISSED TOMATOES, RICOTTA AND CRISPY PROSCIUTTO …
From getrecipecart.com
CHRISTMAS PASTA RECIPE - THE ENDLESS MEAL®
From theendlessmeal.com
CAYENNE PEANUT BUTTER PASTA WITH SUNDRIED TOMATO AND BROCCOLI
From fatsecret.com
SPAGHETTI & SPINACH WITH SUN-DRIED TOMATO CREAM SAUCE
From eatingwell.com
SPAGHETTI WITH SUN-DRIED TOMATOES AND BROCCOLI - ROSE REISMAN
From artoflivingwell.ca
PASTA WITH CHICKEN, BROCCOLI, AND SUN-DRIED TOMATOES
From bigoven.com
BROCCOLI, SUN DRIED TOMATO AND CHORIZO SPAGHETTI RECIPE
From stuff.co.nz
CREAMY TUSCAN ITALIAN SAUSAGE PASTA > CALL ME PMC
From callmepmc.com
SUN-DRIED TOMATO BROCCOLINI PASTA - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
BASIL CHICKEN SPAGHETTI SQUASH WITH BROCCOLI AND SUN-DRIED …
From theroastedroot.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love