Broccoli Pasta In A Fresh Tomato Sauce Recipes

BROCCOLI N TOMATO PASTA

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.

BROCCOLI PASTA IN A FRESH TOMATO SAUCE

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!

PASTA WITH ROASTED BROCCOLI AND ALMOND-TOMATO SAUCE

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
• Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
• Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.

PASTA WITH BROCCOLI IN SWEET TOMATO SAUCE

Steps:

• In medium saucepan, cook the broccoli in enough boiling water to cover until just tender-- 2 to 3 minutes Rinse under cold running water, drain and set aside (blanch broccoli).
• In a large saucepan, heat the olive oil over moderately low heat for 30 seconds add the garlic and cook until garlic is slightly browned/ golden about 3 minutes Then add the tomatoes, raisins, cayenne pepper, and simmer uncovered for 15 minutes Then add the almonds and simmer for 5 minutes longer.
• In the mean time cook linguine according to package directions, without salt Drain and place in a large serving bowl.
• Add the cooked broccoli to the tomato sauce and stir to combine Pour over the pasta and sprinkle with the parsley.

FRESH TOMATO SAUCE FOR FETTUCCINE

Steps:

• Bring water to boil for fettucine.
• Peel garlic and with food processor running, put garlic through feed tube to mince. Turn off processor and add basil, oregano, parsley and oil. Wash, dry and trim tomatoes; cut into large chunks and add to processor. Process until tomatoes are coarsely chopped.
• Cook the fettucine according to package directions.
• Grate the cheese and stir into tomato mixture. Season with pepper.
• Drain fettucine and spoon into serving bowls. Top immediately with uncooked tomato sauce and serve immediately with good country bread.

AWESOME BROCCOLI MARINARA

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

SPAGHETTI WITH FRESH TOMATO SAUCE

Steps:

• In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain., Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

PASTA WITH FRESH TOMATO SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook 10 minutes, until al dente, and drain.
• In a large bowl, toss the cooked pasta with the tomatoes, Italian dressing, basil, red onion, and Parmesan cheese.