Frugal Gourmets Angel Hair Pasta With Broccoli And Three Cheese Recipes

BROCCOLI GARLIC ANGEL HAIR PASTA

Steps:

• Hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. Chop remaining stems into small pieces and transfer stems to a separate bowl.
• Heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. Sprinkle in 1 teaspoon red pepper flakes and salt. Pour chicken stock into skillet and bring to a simmer. Stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. Add a little water or stock if mixture starts to dry out.
• Stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• Bring a large pot of salted water to a boil and stir in angel hair pasta. Cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. Drain and transfer to a large pot.
• Pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup Parmigiano-Reggiano cheese. Cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• Serve in bowls and sprinkle each serving with a dusting of Parmigiano-Reggiano cheese and a pinch of red pepper flakes.

ANGEL HAIR PASTA WITH GARLIC SHRIMP AND BROCCOLI

Steps:

• 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.
• Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
• Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
• Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
• In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

FRUGAL GOURMET'S ANGEL HAIR PASTA WITH BROCCOLI AND THREE CHEESE

Steps:

• Saute the garlic in the oil until it just begins to brown. Add the yellow onion and the broccoli florets until the broccoli is barely tender.Add the cream and the pepper. You may add salt if you wish.
• In the meantime, cook the angel hair pasta for just a few minutes in salted boiling water. Watch this carefully because the pasta cooks in very little time. Drain the pasta, and toss with the three cheeses. Add the cream and the vegetables, toss and serve.
• You may wish to garnish this with more cheese on top. Some parsley might be nice as well.

ANGEL HAIR PASTA WITH BROCCOLI AND HERB BUTTER

Steps:

• Mix first 4 ingredients in small bowl.
• Bring large pot of salted water to boil. Add 2 teaspoons olive oil. Add pasta and cook until almost tender, about 3 minutes. Add broccoli and boil until pasta is tender but still firm to bite and broccoli is crisp-tender, about 1 minute longer. Drain pasta and broccoli; transfer to large serving bowl. Add herb butter and toss well to coat. Season to taste with salt and pepper. Serve, passing Parmesan cheese separately if desired.

FRUGAL GOURMET'S PASTA E FAGIOLI

Steps:

• Place the beans and cold water in a 6-quart pot and bring to a boil. Cover the pot and turn off the heat (leave the pot covered on the very burner you used). Allow to stand 1 hour. Drain the beans and return to the pot. Add the wine and the Beef and Chicken stock, and bring to a boil, cover, and simmer gently for 30 minutes. Strain out half the beans and puree. Return the pureed beans to the pot. Add the garlic, tomato paste, parsley, and the raw tubetti pasta and simmer gently, uncovered, for 25 to 30 minutes or until the pasta is very tender and the soup is thick. Stir the soup regularly to prevent the pasta from sticking to the bottom of the pot. Stir in the 1/3 cup of Parmesan cheese. Garnish with chopped parsley, a drizzle of extra virgin oil, and grated Parmesan cheese.