Guiseppes Real Italian Pasta With Pork And Broccoli Recipes

GUISEPPE'S REAL ITALIAN PASTA WITH PORK AND BROCCOLI

Guiseppe's Real Italian Pasta With Pork and Broccoli image

I learned to cook this dish from a visiting Italian artist and it is just wonderful. He used about triple the amount of olive oil I can bring myself to pour in, but either way is delightful. All of the amounts here are estimates - just use what looks right or suits your crowd.

Provided by lindseyv

Categories European

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
1/4-1/2 cup olive oil
3 tablespoons pork or 3 tablespoons bacon, finely chopped
1 head broccoli
2 cups pasta, any kind
parmesan cheese (or asiago, etc.)

Steps:

Turn on some music and pour yourself a glass of wine.
In a large saucepan, heat one tablespoon olive oil and cook the pork.
Finely chop up the stem of the broccoli and add to the pork, turn heat down to medium-low.
Cook the pasta in another pot.
Chop the broccoli florets into bite-size pieces.
When the pasta is about done (or earlier if you like more tender veggies), add the florets. You could also steam the florets above the pasta on a rack set over the pot.
Drain the pasta/broccoli when both are done. Add to the pork saucepan.
Liberally add olive oil and heat until everything is hot and well combined.
Grate Parmesan on top.
Enjoy!

Nutrition Facts : Calories 497.8, Fat 24.2, SaturatedFat 3.4, Sodium 70.4, Carbohydrate 59.8, Fiber 7.2, Sugar 4.5, Protein 13.8

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
Cook's Note: Use pasta water if the pasta was made fresh.
Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI

Sausage and Peppers Pasta With Broccoli image

The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.

Provided by Kay Chun

Categories dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/4 cup extra-virgin olive oil
1 pound sweet Italian pork sausage, casings removed
1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)
3 cloves garlic, thinly sliced
Kosher salt and pepper
1 pound rigatoni
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon red-pepper flakes

Steps:

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
Serve the pasta with additional Parmesan for sprinkling on top.

Nutrition Facts : @context http, Calories 981, UnsaturatedFat 30 grams, Carbohydrate 99 grams, Fat 48 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1080 milligrams, Sugar 6 grams, TransFat 0 grams

ITALIAN BROCCOLI & PASTA

Italian Broccoli & Pasta image

This quick, yummy, fairly healthy recipe came from the internet (can't remember the site) and I modified it to our families taste. My Italian hubby grew up on this (although I make it a tad differently). We eat it as a main dish, although you could easily eat it as a side for any kind of meat or fish. Adjust the broth to your preferences, my husband likes it soupy, so this version has a lot of broth.

Provided by hmtheLords

Categories Penne

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

8 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
1 bunch broccoli, separated into florets (or 1 bag frozen florets)
2 cups chicken broth
1 cup fresh basil, chopped (adjust to your taste) or 1/2 teaspoon dried basil (adjust to your taste)
1 lb rigatoni pasta (you can use any pasta you like)
1/4 cup fresh parsley, chopped (dried, to taste)
1/8 teaspoon fresh ground pepper (to taste)
1/4 cup freshly grated parmesan cheese, to taste (and more for serving!)

Steps:

In a large skillet heat oil and butter; gently brown the garlic. Add broccoli; stir gently. Add chicken broth, cover, bring to boil, lower heat and simmer until broccoli is al dente.
Add the broccoli mixture to the rigatoni and flavor with basil, parsley, pepper and cheese. Stir until combined. Serve with cheese to sprinkle on top. Enjoy!

Nutrition Facts : Calories 833, Fat 41, SaturatedFat 10.1, Cholesterol 116.5, Sodium 595.6, Carbohydrate 93.5, Fiber 8.3, Sugar 5.2, Protein 25.9

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