BROCCOLI PASTA WITH PARMESAN CROUTONS
This simple pasta dish featuring crunchy croutons, broccoli, and a light garlic sauce is ready in just 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet, toss together bread, 1 tablespoon oil, and Parmesan. Season with salt and pepper. Bake until golden and toasted, 8 to 10 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta 2 minutes less than package instructions; add broccoli and cook 2 minutes. Reserve 1/2 cup pasta water, then drain.
- Add remaining 3 tablespoons oil and garlic to pot and cook until garlic is fragrant and lightly golden, 1 to 2 minutes. Add pasta mixture; toss to combine, adding enough pasta water to create a light sauce that coats pasta. To serve, sprinkle with croutons, lemon zest, and additional Parmesan if desired.
Nutrition Facts : Calories 599 g, Fat 17 g, Fiber 6 g, Protein 21 g, SaturatedFat 3 g
GARLIC-PARMESAN CROUTONS
These croutons taste great, and your house will smell wonderful with the scent of the herbs.
Provided by Heather Moyer
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 25m
Yield 7
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 11.2 g, Cholesterol 22.1 mg, Fat 9 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 5.4 g, Sodium 375.2 mg, Sugar 1 g
BROCCOLI POTATO SOUP WITH PARMESAN CROUTONS
Categories Soup/Stew Cheese Potato Vegetable Vegetarian Quick & Easy Parmesan Broccoli Winter Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 7
Steps:
- Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.
- Set broiler rack about 1 inch from heat and preheat broiler.
- While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.
- Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.
- Serve soup with croutons.
GARLIC CROUTONS WITH PARMESAN CHEESE
Provided by Pierre Franey
Categories easy, side dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- Rub the crust of the French bread with the garlic cloves. Cut the bread into slices 1/2-inch thick, then brush one side with the olive oil.
- Grind some black pepper over the bread and sprinkle each slice with Parmesan cheese.
- Place the bread slices on a baking sheet in the oven. Bake until they are golden brown, about 10 minutes or less. After ladling the soup into bowls, top each serving with slices of bread.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 2 grams, Sodium 431 milligrams, Sugar 2 grams, TransFat 0 grams
LEMON FETTUCCINE WITH BROCCOLI AND PANCETTA "CROUTONS"
Provided by Rozanne Gold
Categories Pasta Quick & Easy High Fiber Dinner Bacon Broccoli Summer Potluck Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sauté pancetta in heavy medium skillet over medium-high heat until almost crisp and brown. Transfer to paper towels.
- Cook broccoli in large pot of boiling salted water until crisp-tender but still bright green, about 3 minutes. Using slotted spoon, transfer broccoli to medium bowl. Add pasta to same boiling water; cook until tender, stirring occasionally.
- Drain pasta; return to same pot. Add next 5 ingredients. Toss over low heat to coat. Add pancetta, broccoli, and cheese; toss to blend. Season pasta with pepper.
THE BAREFOOT CONTESSA'S PARMESAN CROUTONS
This recipe comes from Ina's book, The Barefoot Contessa Cookbook. She says it was devised to use leftover baguettes and she uses them as crackers for appetizers, on top of soup and as a snack. She suggests that you grate whole parmesan rather than buying the already grated kind.
Provided by Irish Rose
Categories Breads
Time 25m
Yield 20-25 toasts, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees.
- Slice baguette diagonally into 1/4 inch thick slices. Depending on the size of the baguette, you should get about 20 to 25 slices.
- Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with salt and pepper. You can use either plain or flavored olive oil such as basil or garlic. The measurements for the salt and pepper in the ingredients are just estimates and you use whatever amount suits you. Sprinkle with the grated parmesan and bake for 15 to 20 minutes until they are browned and crisp. Serve at room temperature.
Nutrition Facts : Calories 889, Fat 20, SaturatedFat 4.2, Cholesterol 5.5, Sodium 3153.4, Carbohydrate 145.5, Fiber 6.4, Sugar 6.6, Protein 32.6
GARLIC PARMESAN CROUTONS!
Pretty much any type of bread will make good croutons. You can use stale pieces of baguette to the end slices of a sandwich loaf. Good croutons follow these basic rules= Make sure to cut the bread into uniform pieces, the cubes must be tossed with olive oil that has been laced with the determined spices, and the pieces must be baked in a 350*F. oven until golden. These are great served over soup and salads, even good as a munchy. Adapted from The America's Test Kitchen Family Cookbook.
Provided by Sharon123
Categories Grains
Time 35m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Adjust oven rack to the center postion in your oven and heat to 350*F.
- Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
- Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
- Allow the croutons to cool to room temperature before serving. Enjoy!
- Note:.
- This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.
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- Cut the broccoli into small florets. Put them in a colander, pour over boiling water and then pour over cold water. Set aside.
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- Preheat the oven to 400. On a baking sheet, toss the bread with 1 tablespoon of olive oil, the parmesan cheese and salt a pepper. Roast until golden about 8-10 minutes.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions, but when there is 2 minutes left on the time, add the broccoli. Reserve about 1/2 cup of the pasta water and then drain.
- Add the rest of the olive oil and the garlic to the pot. Cook until the garlic is fragrant - about 2-3 minutes. Add the broccoli and pasta to the pot. Toss with the reserved pasta water to create a light sauce. Season with salt and pepper. Serve with a sprinkling of lemon zest, the croutons and addition parmesan cheese.
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