PASTA WITH BROCCOLI AND CAULIFLOWER
Pasta with Broccoli and Cauliflower Recipe - whole wheat pasta mingles with roasted broccoli and cauliflower, subtly flavored by sun dried tomatoes and providing lots of wholesome plant-based protein from white beans!
Provided by Nora from Savory Nothings
Categories Main Course
Time 43m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to boil and cook the pasta according to package directions. Drain and set aside, saving 1/4 cup of cooking water.
- In a large sauté pan heat the oil over medium-high heat. Put the broccoli and cauliflower into the pan and roast for approximately 5 minutes. Add the garlic and roast for another 2 minutes before adding the sun dried tomatoes and white beans.
- After 1-2 minutes deglaze with the white wine. Add the cooked pasta with the reserved cooking water to the vegetables and gently toss together. Heat through and serve immediately.
Nutrition Facts : Calories 532 kcal, ServingSize 1 serving, Carbohydrate 91 g, Protein 27 g, Fat 9 g, SaturatedFat 1 g, Sodium 123 mg, Fiber 14 g, Sugar 9 g
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
PASTA WITH WHITE BEANS, ROASTED CAULIFLOWER, & TOASTED GARLIC BREADCRUMBS RECIPE - (4.8/5)
Provided by laurenzembron
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Coat the cauliflower slabs with 1 Tbsp olive oil and season to taste with salt and pepper. Lay out in an even layer on a baking sheet; roast until browned and crisp, about 20-25 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions (preferably to al dente); drain. While the pasta is cooking, add homemade breadcrumbs to a dry skillet set over medium heat. Toast, stirring often, until crisp and golden-brown, about 4-5 minutes; transfer to a plate. Heat 1 Tbsp olive oil in the skillet over medium heat and add the garlic. Cook, stirring, until fragrant, about 30 seconds; remove skillet from heat. Add the toasted breadcrumbs to the skillet and toss until coated with the garlic olive oil. Season to taste with salt. Toss the beans, toasted garlic breadcrumbs, and remaining 1 Tbsp olive oil with the hot drained pasta. Season to taste with salt and pepper. Serve on top of the roasted cauliflower.
BROCCOLI VEGGIE PASTA PRIMAVERA
Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. -Stephanie Marchese, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 376 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 514mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.
PASTA WITH BROCCOLI, CAULIFLOWER AND BEANS
I just saw this recipe on the Today Show website. It looks good, so I wanted to save it here. I would probably cut out some of the butter to make it a bit healthier.
Provided by MarlaM
Categories Beans
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta 2 minutes less according to package time.
- Strain and reserve.
- While the pasta is cooking, in a large pot, brown garlic in olive oil over medium heat until golden, about 3 to 4 minutes.
- Add broccoli and cauliflower and cook 1 minute.
- Add a pinch of salt, stir, cover and cook for 3 minutes.
- Add stock, butter and white beans.
- Cook until the beans warm and the sauce slightly thickens, about 5 minutes.
- Add cooked pasta and heat through, about 1 minute.
- Adjust seasoning with salt and pepper.
- Plate into bowls and serve with Parmigiano-Reggiano cheese.
Nutrition Facts : Calories 701.6, Fat 15.9, SaturatedFat 5.1, Cholesterol 15.3, Sodium 129.7, Carbohydrate 125.4, Fiber 22.6, Sugar 4.2, Protein 21.5
BROCCOLI BEAN PASTA
Writes John Aramanda of Beaufort, North Carolina, "I enjoy creating new recipes out of old ones-this is a variation on macaroni and cheese. My mother gets this credit for all my cooking successes. She started me out at age 5."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water to a boil. Add pasta; cook for 7 minutes. Add broccoli; cook 4-5 minutes longer or until pasta and broccoli are tender. , Meanwhile, in a large nonstick skillet, saute garlic in oil for 1 minute. Add the beans, wine and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 7-8 minutes or until slightly reduced. , Drain pasta and broccoli; keep warm. Combine cornstarch, salt and milk until smooth; stir into bean mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/4 cup Parmesan cheese. Add pasta mixture; toss to coat. Sprinkle with remaining cheese.
Nutrition Facts : Calories 361 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 461mg sodium, Carbohydrate 48g carbohydrate (0 sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
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