HEARTY WHOLE-WHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO
This easy recipe is basically a macaroni and cheese with vegetables. It is a jumble of cuisines: British, with the brussels sprouts; Italian, the pasta with potatoes; and lavish, with its gooey mixture of ricotta, butter and Parmesan. It is also child-friendly and easy to cook on a weeknight.
Provided by Julia Moskin
Categories dinner, weekday, pastas, main course
Time 45m
Yield 8 entree servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Bring a large pot of water to a boil. Salt the water generously, then add brussels sprouts, potato and pasta, and let water come back to a boil. Cook for about 8 to 10 minutes, or until potato is tender and pasta is al dente. Just before draining, remove 2 cups of the cooking liquid and set aside.
- Tip drained pasta, brussels sprouts and potato into an approximately 10-by-15-inch roasting pan (or a 9-by-13-inch lasagna dish), then add ricotta, Gruyère and 1 cup cooking water, and toss well. Add more liquid if you think the pasta is too dry.
- Warm butter, olive oil and garlic in a small saucepan and, when melted and beginning to sizzle gently, add sage and fry for about 30 seconds. Spoon or dribble the butter and sage over the pasta. Sprinkle with Parmesan and bake for 20 minutes, by which time the surface will be scorched a light gold. Let stand for at least 15 minutes before eating.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 8 grams, Carbohydrate 56 grams, Fat 20 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
WHOLEWHEAT PASTA WITH BROCCOLI & ALMONDS
Brown spaghetti keeps you fuller for longer - team it with healthy greens flavoured with garlic, chilli and lemon
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil. Meanwhile, heat the olive oil in a large frying pan. Add the chilli and garlic, and cook on a low heat until golden. Remove from the heat.
- Add the pasta to the water and cook following pack instructions. In the final 4 mins of cooking, add the broccoli. Once cooked, drain and tip into the garlic pan. Add the lemon zest and almonds, and toss together well. Serve in bowls, topped with Parmesan shavings.
Nutrition Facts : Calories 638 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 16 grams fiber, Protein 26 grams protein
VEGETARIAN WHOLE WHEAT PASTA WITH BROCCOLI AND GORGONZOLA
I cook these noodles for myself quite often so the ingredients are for one, but you can easily double or quadruple the recipe for more people. Broccoli and gorgonzola are a great combo with pasta and it's cooked in less than 30 minutes.
Provided by Annette
Categories Noodles
Time 28m
Yield 1
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite according to package instructions, about 12 minutes. Drain.
- Mix gorgonzola and sour cream together in a small bowl.
- Heat butter in a skillet over medium heat while spaghetti is cooking. Add onion; cook until soft and translucent, about 5 minutes. Add broccoli, water, vegetable stock powder, salt, pepper, and nutmeg and cook until broccoli is soft, about 15 minutes. Puree broccoli mixture with an immersion blender until smooth.
- Stir in gorgonzola-cream mixture and heat until sauce almost boils, 3 to 5 minutes. Season with lemon juice and pour over spaghetti. Sprinkle with almonds.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 60.9 g, Cholesterol 57.4 mg, Fat 21.9 g, Fiber 12.5 g, Protein 21.2 g, SaturatedFat 12.6 g, Sodium 576.1 mg, Sugar 8.1 g
WHOLE-WHEAT SPAGHETTI WITH BROCCOLI, CHICKPEAS, AND GARLIC
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Categories Bean Garlic Pasta Vegetable Sauté Vegetarian Quick & Easy Dinner Broccoli Chickpea Gourmet Quick and Healthy Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course servings
Number Of Ingredients 9
Steps:
- Cook garlic and red pepper flakes in oil in a 12-inch heavy skillet over moderate heat, stirring, until garlic is golden, about 1 minute. Add broccoli and salt and cook, breaking up frozen chunks and stirring occasionally, until broccoli is thawed and crisp-tender, 5 to 7 minutes. Stir in chickpeas and cook until heated through.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander. Add pasta and reserved cooking water to broccoli and chickpeas in skillet and cook over moderate heat, tossing, until combined well. Serve drizzled with additional olive oil.
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4.7/5 (3)Total Time 20 minsCategory Healthy Vegetarian Pasta RecipesCalories 562 per serving
- Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Reserve 1/2 cup of the cooking water. Drain the pasta and return to the pot.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, for 1 minute. Add broccoli, salt and crushed red pepper; cook, stirring, until the vegetables are soft, about 3 more minutes. Remove from heat.
- Whisk mascarpone, yogurt, garlic powder and the reserved pasta water together in a small bowl. Add to the pasta along with the broccoli mixture. Stir well to coat. Cover and let stand for 5 minutes before serving. Sprinkle with Parmesan cheese, if desired.
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4.6/5 (32)Total Time 30 minsCategory EntreeCalories 367 per serving
- Cook pasta in salted boiling water according to package until al dante. I like to add a little olive oil to the cooking water. Before you drain pasta, reserve 1 cup of the pasta cooking water for later.
- In a large pot, heat the extra virgin olive oil over medium-high heat until shimmering but not smoking. Add chopped onions and cook for 2 minutes, stirring regularly, until translucent. Add garlic, oregano, Aleppo pepper, and crushed pepper flakes. Stir till fragrant.
- Now add thawed broccoli florets. Cook 4 minutes, tossing regularly. Add cannellini beans. And season with salt and pepper. Cook another 3 minutes or so, tossing regularly.
- Add the cooked pasta and about 1/3 cup of the reserved cooking water into the pot. Add fresh parsley, za'atar spice, and Parmesan cheese. Toss to combine. If you need to, add a little bit more of the pasta cooking water to help combine everything. Taste and adjust seasoning. Cook until everything is very well warmed through.
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