CAVATAPPI WITH BROCCOLINI, BROWN BUTTER, AND SAGE
Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.
Provided by Tracy Pollan
Categories HarperCollins Pasta Broccoli Parmesan Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
- Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
- In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
- Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
- Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
- Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done.
- Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum.
- When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done.
- Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
ROASTED SAGE BROCCOLI
Easy and tasty veggie side dish. The fresh sage leaves become crispy and add texture and flavor.
Provided by Zest to Impress
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spread broccoli in a single layer on the prepared baking sheet. Sprinkle onion and sage leaves over broccoli; drizzle with olive oil. Sprinkle salt, garlic salt, and black pepper over broccoli mixture; toss to coat.
- Roast in the preheated oven until broccoli is browned and crisp, 20 to 30 minutes.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 7.3 g, Fat 7.1 g, Fiber 2.5 g, Protein 2.6 g, SaturatedFat 1 g, Sodium 546 mg, Sugar 2 g
BROCCOLI AND SAGE PASTA
This pasta is quick and healthy and the chili, garlic and fresh sage go really well together for a quick throw together midweek meal.
Provided by English_Rose
Categories Spaghetti
Time 17m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 1 minute Add the broccoli and cook for 4 more minutes.
- Meanwhile, heat the oil in a frying pan and add the shallots and garlic.
- Gently cook for 5 mins until golden.
- Add the chili and sage to the pan and cook gently for 2 minutes.
- Drain the pasta, mix with the shallot mixture in the pan, then scatter over the parmesan.
- Serve.
Nutrition Facts : Calories 484.4, Fat 21.6, SaturatedFat 3, Sodium 30.1, Carbohydrate 61.8, Fiber 4.2, Sugar 2.5, Protein 11.9
BROCCOLI & SAGE PASTA
This healthy vegetarian pasta dish just needs to be thrown together and it's ready in a flash
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 17m
Number Of Ingredients 8
Steps:
- Boil the spaghetti for 1 min. Add the broccoli and cook for 4 mins more.
- Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chillies and sage to the pan and gently cook for 2 mins. Drain the pasta, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like.
Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.03 milligram of sodium
PASTA WITH SAUSAGE AND BROCCOLI RABE
Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively painless. Cook off the garlic and sausage up to one hour ahead and let it sit in the pan until you're ready to finish the dish.
Provided by Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
- Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
- While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
- When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
- If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.
MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Provided by Sheela Prakash
Categories Dinner Lunch Pasta Broccoli Capers Anchovy Breadcrumbs Garlic Pescatarian Dairy Free Quick & Easy Healthy Soy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
- Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
- Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
- Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
- When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
- Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.
PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER
The ultimate mashup! A magical pasta sauce with miso paste and brown butter. Works with any shape of pasta.
Provided by Stefan W
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
- Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
- Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
- Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
- Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 49.1 g, Cholesterol 62.2 mg, Fat 27.9 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 15.2 g, Sodium 625.6 mg, Sugar 2.9 g
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