BROCCOLI, WALNUT AND BLUE CHEESE PASTA
Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish
Provided by Mary Cadogan
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
- Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.
Nutrition Facts : Calories 758 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.82 milligram of sodium
BLISTERED BROCCOLI PASTA WITH WALNUTS, PECORINO AND MINT
The trick to creating deeply browned, pan-seared broccoli involves two things: high heat and no touching. Allowing your florets and stems to sear in an even layer, undisturbed, gives them time to blister without cooking all the way through, so they retain some crunch. While many pasta sauces are finished with starchy pasta water, this one isn't, since the hot water would strip the broccoli of that color and crunch you worked so hard to achieve. Instead, toss the cooked pasta in the skillet with the broccoli, walnuts and cheese. A drizzle of olive oil and a squeeze of lemon will provide any additional moisture you need.
Provided by Dawn Perry
Categories dinner, easy, weeknight, pastas, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente.
- Meanwhile, heat the oil in a large skillet over medium-high. Add the walnuts and red-pepper flakes, if using, and cook, stirring, until golden and fragrant, about 1 minute. Using a slotted spoon, transfer walnuts and red-pepper flakes to a small bowl. Season walnuts with a little salt and pepper.
- Add the broccoli to the skillet and toss to coat in the oil. Shake the skillet so broccoli settles in an even layer. Cook, undisturbed, 2 minutes. Toss and shake to arrange in an even layer again and cook, undisturbed, another 2 to 3 minutes; season with salt and pepper and remove from heat.
- Drain pasta and add to the skillet along with the lemon zest, cheese, toasted walnuts and half the mint; toss to combine. Divide among plates or bowls and top with remaining mint, more cheese and a drizzle of olive oil. Serve with lemon wedges, squeezing juice on top, if desired.
ROASTED BROCCOLI & WALNUT PASTA
Perfectly caramelized broccoli, walnuts & nutty parmesan star in this easy Roasted Broccoli & Walnut vegetarian pasta dish that needs just 20 minutes and 7 ingredients from start to finish.
Provided by Marisa Moore, RDN
Categories Entree Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F. Spread the broccoli florets onto a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast broccoli 12-15 minutes, turning once.
- Prepare pasta according to the package - cooking to al dente. Reserve 1/2 cup pasta water. Drain.
- Heat the remaining olive oil over medium-high heat in a large saute pan. Add the garlic and red pepper flakes. Cook until fragrant, about 2 minutes.
- Reduce the heat to low. Add the hot pasta, broccoli and walnuts. Sprinkle with shredded parmesan. Add reserved pasta water starting with ¼ cup until desired sauciness is achieved. Toss to coat. Top with a bit more parmesan if desired. Serve.
Nutrition Facts : Calories 375 kcal, ServingSize 1 serving
BROWN BUTTER BROCCOLI AND WALNUT PASTA
Steps:
- Cook the pasta in a large pot of boiling generously salted water. Just before pasta is al dente, scoop out 1/2 cup pasta cooking liquid. Drain.
- Meanwhile, cut the broccoli in florets, the cut the florets into small bite-sized pieces. Cut the stems into pieces roughly the same size as the florets. Peel the main stem from the broccoli, and finely dice.
- Heat half of the butter in a large pan or skillet over medium heat. Stir the butter constantly to keep it moving. Once melted, the butter will begin to foam and sizzle. Keep stirring, about 3-5 minutes, until the butter starts to turn golden brown. It will smell intensely buttery and nutty.
- Add walnuts and olive oil, cook, stirring often, until nuts are golden brown and the bottom of the pan is browned in spots, about 3 minutes.
- Add broccoli and spices. Sauté, tossing frequently until crispy-tender, for about 6 minutes. Add garlic, cook until fragrant, about 2 minutes.
- Add 1/4 cup cooking water to butter sauce. Stir in the remaining butter and add balsamic vinegar.
- Add pasta to the sauce, stir to combine and remove from heat. Add more pasta water if needed.
- Serve sprinkled with extra chili flakes, black pepper and Parmesan. Enjoy!
ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.
PASTA WITH BROCCOLI AND WALNUTS
Steps:
- Toast walnuts in 350 oven for about 7 minutes. Cool briefly then rub in a kitchen towel or paper towels to remove skins - some skin will remain, that's ok, but it you don't rub them your sauce will turn purple! Coarsely chop and set aside. Bring large pot of salted water to boil. Blanch broccoli for 3 minutes. Scoop out and rinse under cool water then coarsely chop. Add pasta to boiling water and cook according to package directions. Heat oil in large sauté pan. Add onion and garlic and cook for about 5 minutes until tender. Sprinkle in pepper flakes and stir. Add tarragon then immediately put in chopped broccoli and stir. Pour in wine and broth and simmer for 5 minutes. Taste for salt and pepper then add drained pasta. Toss and heat through. Serve with grated parmesan.
BROCCOLI-WALNUT PESTO WITH PASTA
Low in cholesterol and high in vitamins, broccoli packs this pesto with extra nutritional value. Using walnuts instead of the traditional pine nuts is less expensive, subtracts calories and adds fiber. Serve over whole wheat pasta, or try brown rice pasta for a gluten-free option.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spread the nuts out on a small baking pan and toast lightly, about 5 minutes. Set aside to cool.
- Pulse together 1/4 cup of the walnuts and the garlic in a food processor; add the broccoli, basil, broth, nutmeg, red pepper flakes if using, 3/4 teaspoon salt and the lemon juice, and pulse until just combined. Slowly drizzle in the oil through the feed tube with the processor running and puree until a slightly chunky sauce forms, scraping down the sides of the bowl as needed. Add 2 tablespoons of the cheese and pulse until incorporated.
- Cook the pasta in a large pot of salted water according to the package directions. Drain, reserving 1/2 cup of the cooking liquid.
- Toss the pasta with the pesto in the dry pot or a mixing bowl, along with some of the reserved cooking liquid. Add the remaining cooking liquid if needed and additional salt to taste.
- Transfer the pasta to individual bowls and sprinkle with the remaining 1 tablespoon cheese. Chop the remaining walnuts and scatter on top. Garnish with basil leaves and serve.
Nutrition Facts : Calories 410 calorie, Fat 15.5 grams, SaturatedFat 2 grams, Cholesterol 1 milligrams, Sodium 554 milligrams, Carbohydrate 57 grams, Fiber 8 grams, Protein 13 grams, Sugar 3 grams
BROCCOLI WITH PARMESAN AND WALNUTS
This side pairs well with Tuna Casserole, pasta, or steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
Steps:
- In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.
Nutrition Facts : Calories 221 g, Fat 17 g, Fiber 5 g, Protein 8 g, SaturatedFat 3 g
BROCCOLI, WALNUT & BLUE CHEESE PASTA
I have had a dish similar to this at a restaurant in the past and enjoyed it. So, when I saw this recipe in the 2008 Christmas copy of BBC Good Magazine I wanted to jot it down.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cook penne pasta according to packet directions.
- When there is four minutes remaining in the pasta cooking time throw in the broccoli florets.
- Meanwhile, heat olive oil and add chopped walnuts and fry gently for 1 minute.
- Drain the pasta, adding 4 tablespoons cooking water to the walnuts.
- Return the pasta to the pan, add the walnuts and creamy blue cheese, cubed.
- Gently stir on the heat, just to melt the cheese.
- Squeeze over lemon juice to serve.
Nutrition Facts : Calories 783.4, Fat 39.8, SaturatedFat 12.4, Cholesterol 37.2, Sodium 731.5, Carbohydrate 89.2, Fiber 11.9, Sugar 0.6, Protein 24.2
BROCCOLI-WALNUT PESTO PASTA
Pesto becomes more full-bodied with the addition of broccoli that's blanched in the same pot as the pasta and fresher with the combination of mint and lemon. For a sauce that's light and loose, use only the florets - not the stems. Raw walnuts have a welcome natural sweetness and nice crunch that complement the pesto, but you can leave them out or substitute sunflower seeds if you have a tree-nut allergy.
Provided by Genevieve Ko
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
- Drop the pasta into the boiling water and cook according to the package's directions for al dente. Reserve 1/2 cup pasta cooking water.
- Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
- Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
- Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 21 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 3 grams
CREAMY PENNE PASTA WITH WALNUTS
My husband says I'm spoiling him when I prepare this recipe. Crunchy walnuts are a wonderful complement to the creamy sauce. You can serve this as an entree or side.-Cheryl Strahm, St. Louis, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions., Meanwhile, in a large skillet, saute onion in oil until tender. Add the walnuts, garlic, salt, pepper flakes and pepper; saute 1 minute longer. Remove from the heat., Stir in brandy; cook over medium heat until liquid is evaporated. Stir in cream; bring to a gentle boil. Reduce heat; cook for 4-6 minutes or until slightly thickened, stirring occasionally. , Drain pasta; toss pasta and parsley with cream sauce. Garnish with cheese if desired.
Nutrition Facts : Calories 475 calories, Fat 32g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 185mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 3g fiber), Protein 9g protein.
PASTA WITH WALNUTS
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.
Provided by FLKeysJen
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
- Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
- Serve!
Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6
WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER
Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!
Provided by ChefBillT
Categories Main Dish Recipes Pasta
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
- Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
- Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.
Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g
SPAGHETTI WITH BROCCOLI, BRIE, AND WALNUTS
Categories Cheese Nut Pasta Vegetable Vegetarian Quick & Easy High Fiber Brie Walnut Broccoli Fall Gourmet
Yield Serves 2 as a main course
Number Of Ingredients 6
Steps:
- In a 6-quart kettle bring 5 quarts salted water to a boil. Add spaghetti and cook until al dente. Reserve 1/3 cup cooking liquid and drain pasta in a colander. Return pasta to kettle with reserved liquid.
- While pasta is cooking, in a large heavy skillet heat oil over moderate heat until hot but not smoking and cook broccoli with salt to taste, stirring occasionally, until crisp-tender, about 5 minutes. Add garlic and cook, stirring, until golden, about 30 seconds.
- To pasta add broccoli mixture, Brie, and walnuts, tossing until cheese is just melted, and season with salt and pepper.
PASTA WITH CREAMY GARLIC & WALNUT SAUCE
Coated with a creamy sauce made with garlic and toasted walnuts, this sophisticated pasta dish is ready to serve in 25 minutes!
Provided by My Food and Family
Categories Nuts
Time 25m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on pkg.
- Meanwhile, place walnuts, garlic, cream, cheese, salt and pepper in food processor container; cover. Process until well blended.
- Drain pasta; place in large bowl. Add sauce; mix lightly.
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
CHARRED BROCCOLI, LEMON & WALNUT PASTA
Make this quick broccoli, lemon and walnut pasta with simple storecupboard ingredients. It's healthy, low in fat and calories and full of texture and flavour
Provided by Anna Glover
Categories Dinner, Lunch, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
- Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
- In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.
- Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.
Nutrition Facts : Calories 435 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 4 grams sugar, Fiber 12 grams fiber, Protein 18 grams protein, Sodium 0.1 milligram of sodium
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