CAVATELLI, BROCCOLI AND MUSHROOMS
Make and share this Cavatelli, Broccoli and Mushrooms recipe from Food.com.
Provided by Teresa M
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place broccoli in a microwave safe dish with about 3 tablespoons of water.
- Microwave for 3 minutes, or until tender.
- Melt butter in a medium skillet over medium heat.
- Saute garlic and mushrooms until garlic becomes aromatic.
- Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
- Cover and bake in preheated oven for about 20 minutes, or until heated throughout.
Nutrition Facts : Calories 242.2, Fat 6.9, SaturatedFat 1.7, Cholesterol 4.7, Sodium 385.7, Carbohydrate 36, Fiber 1.8, Sugar 1.3, Protein 9.8
CAVATELLI, BROCCOLI AND MUSHROOMS
A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks.
Provided by Karen Marnell
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
- Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
- Cover and bake in preheated oven for about 20 minutes, or until heated throughout.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 49.3 g, Cholesterol 65.4 mg, Fat 25.6 g, Fiber 4.5 g, Protein 12.6 g, SaturatedFat 15.7 g, Sodium 401.6 mg, Sugar 4.3 g
CAVATELLI WITH MUSHROOMS AND BROCCOLI
Steps:
- Saute garlic and mushrooms in olive oil until mushrooms are cooked, add broccoli and continue to saute until all ingredients are cooked to your liking. Salt and pepper to taste. Toss with cooked cavatelli add Parmesan cheese. Serve hot or room temperature. Serves 8.
CAVATELLI WITH SAUTEED BROCCOLI AND GARLIC
Provided by Food Network
Categories main-dish
Time 22m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a saucepan, heat the olive oil over moderate heat until hot. Add the garlic and cook it, stirring, until pale golden. Add the broccoli, salt, and red pepper flakes and cook, stirring, for 2 minutes. Add the chicken broth and simmer for 5 minutes.
- Meanwhile, cook the pasta. Drain the pasta and transfer it to the saucepan. Toss with sauce to combine. Serve with the cheese.
CAVATELLI WITH MUSHROOM BUTTER SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a saucepan over medium heat. Add the oil and 1 tablespoon of the butter and cook until foaming. Add the onions, season with a little salt and saute about 5 minutes. Add the garlic and cook 1 minute more. Next, add the mushrooms and some salt and pepper and cook until the mushrooms have released all their liquid, about 5 minutes more. Add the peas and cook until heated through, another 2 minutes. Keep warm.
- Meanwhile, bring a pot of water to a boil and salt generously. Cook the cavatelli pasta to al dente, 4 to 5 minutes for fresh, or according to the package instructions. Set a strainer over a large heatproof measuring cup in the sink and carefully drain the pasta, reserving 2 cups of pasta water.
- Heat a large saute pan over medium heat and add the remaining 3 tablespoons butter. When melted, add the Pecorino Romano and 1 cup pasta water, whisking vigorously. Whisk in the cream. Add the pasta and toss to coat. Season with salt and add additional pasta water if the sauce is too thick. Stir in the mushroom mixture.
- Serve immediately, garnishing with additional freshly ground black pepper and freshly grated cheese.
- Combine the 00 and semolina flours with the salt in a food processor fitted with a metal blade; pulse a couple times. Add the olive oil and 1 cup room-temperature water to the flour mixture and pulse a few more times. Mix until a shaggy mass forms, then turn out onto a clean surface. Knead vigorously until the dough is smooth, elastic and bounces back when pressed, about 10 minutes.
- Cut the dough in half and work with one piece at a time (cover the other piece with a clean, damp kitchen towel). Using a bench scraper or knife, cut a walnut-sized piece of dough and roll it into a thin rope about 1/3 inch in diameter. Using the 4 fingers of your hand (no thumb), roll the rope of dough back and forth until it is a long, slender, tube-like shape (but not enclosed like a tube). Halve the pieces of pasta. Set aside on a clean towel sprinkled with semolina flour. Repeat with the remaining dough. Rest the pasta for 30 minutes.
- To cook, generously salt a large pot of boiling water. Add the cavatelli and cook until al dente, 4 to 5 minutes. Drain and use with your sauce recipe of choice.
SAUTéED BROCCOLI AND MUSHROOMS
This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07
Provided by Manami
Categories Peppers
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large Dutch oven over medium-high heat.
- Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
- Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
- Add broccoli and salt to pan; stir well.
- Stir in broth & red pepper flakes; bring to a boil.
- Cover and cook 5 minutes or until broccoli is crisp-tender.
- Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
- Enjoy!
Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1
CAVATELLI, BROCCOLI AND MUSHROOMS
A local family restaurant has a dish very similar to this one that has been a favorite for years. My friend and I came up with this recipe when we were unable to find one anywhere, even in Italian cookbooks.
Provided by Allrecipes Member
Categories Italian Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
- Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
- Cover and bake in preheated oven for about 20 minutes, or until heated throughout.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 49.3 g, Cholesterol 65.4 mg, Fat 25.6 g, Fiber 4.5 g, Protein 12.6 g, SaturatedFat 15.7 g, Sodium 401.6 mg, Sugar 4.3 g
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