Time 20m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
Time 1h15m Yield 4 Number Of Ingredients 12 Steps:
Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside. Preheat an oven to 375 degrees F (190 degrees C). Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes. Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce. Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Time 20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a large kettle or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender. Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to skillet. Add remaining ingredients and toss to coat.
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!
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.
Time 20m Yield 4 servings Number Of Ingredients 7 Steps:
Cut the tops of the broccoli into bite-size florets. Cut the broccoli stems into 1 1/2-inch lengths, trimming and discarding the outer coating. There should be about 6 cups of broccoli pieces. Meanwhile, bring to a boil enough water to cover the broccoli when added. Add the broccoli, and after the water returns to a boil, cook another 2 minutes. Drain thoroughly. Peel the tomatoes, and cut them lengthwise into eighths. Scrape away and discard the seeds and the pulpy portions around them. Set the tomato strips aside. Heat the oil in a large skillet, and add the broccoli and pepper flakes. Add the tomato strips, garlic, salt and pepper. Cook, shaking the skillet and stirring so that the ingredients blend and cook evenly, about 2 minutes.
More about “broccoli n tomato pasta recipes”
Time 20m Yield 4 Number Of Ingredients 11 Steps:
In a large skillet or Dutch oven, bring 3 quarts water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender. Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.
