Fettuccine And Broccoli With Sharp Cheddar Sauce Recipes

FETTUCCINE AND BROCCOLI WITH SHARP CHEDDAR SAUCE

Steps:

• Cook and drain fettuccine as directed on package, except add broccoli about 2 minutes before fettuccine is done; set aside.
• Mix cheese spread and milk in saucepan. Cook over medium heat 1 to 3 minutes, stirring frequently, until smooth. Stir in fettuccine, broccoli and bell peppers until coated.

FETTUCCINE WITH BROCCOLI

Steps:

• In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
• Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
• Serve immediately garnished with cheese.
• Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
• Yield: 2 pounds (approximately 10 servings)

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

BROCCOLI FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a skillet, stir-fry the broccoli and onions in oil for 3 minutes. Add the tomatoes, oregano, thyme and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 6 minutes., Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook for 1 minute. Drain fettuccine; top with broccoli mixture. Sprinkle with Parmesan cheese.

FETTUCCINE WITH BROCCOLI-PEPPER CHEESE SAUCE

Steps:

• Trim tough stems from whole broccoli, and cut florettes into small pieces. Steam for about 5 minutes.
• Bring water to boil in covered pot for pasta.
• Mince or crush garlic; finely chop red peppers.
• Heat oil in nonstick skillet, and saute garlic and peppers over low heat for about 1 minute; set aside.
• Pit olives; wash and chop fresh oregano.
• When broccoli is almost cooked, drain and add to peppers, with olives, oregano and tomato paste.
• Cook pasta according to package directions.
• Break goat cheese into tiny bits, and stir into broccoli with ricotta. Do not cook any longer or ricotta will separate.
• Drain pasta and serve topped with sauce.

STEAMED BROCCOLI WITH CHEDDAR SAUCE

Steps:

• Steam broccoli; transfer to a large bowl.
• Heat butter in a small saucepan over medium heat until foamy. Whisk in flour; cook, whisking, until mixture darkens slightly, 2 to 3 minutes. Add mustard and milk; simmer, whisking, until thickened, 3 to 5 minutes. Remove from heat.
• Stir in cheese until just melted; season with salt and pepper. Pour sauce over broccoli; serve.

PASTA BROCCOLI BAKE

Steps:

• In a large pot of boiling salted water cook rigatoni or fusilli pasta with one tablespoon of oil until al dente. Drain.
• Meanwhile, in a large saucepan melt butter or margarine. Stir in flour and milk and whisk until mixture boils and thickens. Add grated Parmesan cheese, salt, garlic salt, nutmeg, thyme and grated Cheddar cheese and stir until blended.
• Add cooked broccoli and drained pasta to cheese sauce. Mix well. Pour into a greased 9x13 inch baking dish. Sprinkle with grated Swiss cheese.
• Bake uncovered at 350 degrees C(175 degrees C) for 20 minutes. Let stand 10 minutes before serving.

BROCCOLI FETTUCCINE ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.

SPICY BAKED PASTA WITH CHEDDAR AND BROCCOLI RABE

Steps:

• Preheat oven to 425°F. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
• While you are cooking the pasta, get the broccoli rabe going. Heat 5 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don't have any texture left) and starting to brown, 8-10 minutes.
• Add red pepper flakes to leeks and stir to incorporate. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
• Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, ½ cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).
• Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). Toss breadcrumbs and remaining 3 Tbsp. oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30-35 minutes. Let cool slightly.
• Scatter remaining chives over pasta just before serving.

BROCCOLI WITH SHARP CHEDDAR SAUCE

Steps:

• 1. Place about 4 cups water in Dutch oven bring to a boil. Add broccoli return to a boil. Reduce heat to medium cover tightly and cook 5 to 7 minutes or until broccoli is crisp-tender, stirring once.2. Meanwhile, place 2 cups of the milk in large nonstick saucepan place over medium heat. In small bowl, combine remaining 3/4 cup milk and flour blend with wire whisk until smooth. Add to milk in skillet cook 8 to 10 minutes or until thickened, stirring constantly.3. Remove saucepan from heat. Add Cheddar cheese, salt, ground red pepper and mustard stir until thoroughly blended.4. Drain broccoli place in shallow ovenproof casserole. Spoon sauce over broccoli sprinkle with Parmesan cheese.Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 100 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 2 g 10% * Cholesterol: 10 mg 3% * Sodium: 300 mg 13% * Total Carbohydrate: 10 g 3% * Dietary Fiber: 2 g 8% * Sugars: 4 g * Protein: 8 g * Vitamin A: 30% * Vitamin C: 80% * Calcium: 20% * Iron: 4% * Dietary Exchanges: 1/2 Starch, 1 Vegetable, 1/2 Medium-Fat Meat or 1/2 Carbohydrate, 1 Vegetable, 1/2 Medium-Fat Meat

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.