Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Cook pasta according to package directions. Meanwhile, place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-5 minutes or until crisp-tender., In a saucepan, saute garlic in oil until tender. Drain pasta; add to saucepan and toss to coat. Add the broccoli, Parmesan cheese, salt and pepper; toss to combine.
Time 18m Yield 4 servings Number Of Ingredients 9 Steps:
In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan. Cook’s Note: Be sure the broccoli is completely dry before tossing it into the pan. Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed. Cook’s Note: Use pasta water if the pasta was made fresh. Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Cook pasta according to package directions. When pasta starts to boil, put broccoli in pot. Cook until desired consistency. In another pan, saute garlic in oil until tender. Drain pasta and brocolli and add to garlic. Toss to coat. Add parmesan cheese, salt and pepper and toss to combine.
Time 25m Yield 1 serving(s) Number Of Ingredients 9 Steps:
Saute the onions and garlic in the olive oil until soft. Add wine, broth& broccoli. cover and cook for 3 minutes. Toss pasta with broccoli and cook until both are heated through. Season to taste, put on a dinner plate and sprinkle with cheese.
Time 25m Yield Serves 4 to 6 Number Of Ingredients 7 Steps:
Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot. Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.
Time 45m Yield 4 Number Of Ingredients 10 Steps:
Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl. Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out. Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes. Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot. Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes. Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.
Time 20m Yield 12 servings (3/4 cup each). Number Of Ingredients 5 Steps:
In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.
Time 39m Yield 4 servings Number Of Ingredients 9 Steps:
Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add in the chicken broth, milk, and fettuccine. Season with salt and pepper. Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached. Serve immediately, and top with parsley. Enjoy!
More about “broccoli garlic pasta for one recipes”
Time 30m Yield 8 Number Of Ingredients 7 Steps:
In a large pot, cook broccoli in boiling water until tender. Drain broccoli, but reserve cooking water. Reusing broccoli cooking water, cook rotini pasta until al dente. Drain and remove pasta. In a large pot, saute the garlic in the olive oil. Add the cooked pasta, broccoli, grated Parmesan cheese and toss together. If desired, add salt and pepper to taste.
