PENNE WITH BROCCOLI, LEMON & ANCHOVIES
Healthy, low-calorie and full of fibre, this pasta dish has a creamy ricotta sauce flavoured with chilli, garlic and anchovies - and provides three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Pasta, Supper
Time 27m
Number Of Ingredients 11
Steps:
- Boil the pasta with the sliced leek for 7 mins, then add the broccoli and boil for 5 mins until everything is just tender.
- Meanwhile, heat the oil from the anchovies and fry the red pepper with the rosemary, chilli and garlic in a large non-stick pan for 5 mins until softened.
- Drain the pasta, reserving a little water, then tip the pasta and veg into the pan and add the lemon juice and zest, anchovies and ricotta. Toss well over the heat, using the pasta water to moisten. Toss through the sunflower seeds and serve.
Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 16 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium
PASTA WITH ROASTED BROCCOLI, ALMONDS AND ANCHOVIES
This no-fuss weeknight pasta makes marvelous use of basic ingredients found in almost every kitchen - and calls for some smart multitasking: Get the broccoli roasting while the pasta cooks, then create an easy emulsified sauce using butter, anchovies, red-pepper flakes, lemon juice and a splash of pasta cooking water. A sprinkle of toasted almonds provides texture and crunch. This dish is endlessly adaptable: Go for cauliflower instead of the broccoli (or a combination of the two); use parmesan or any other hard cheese in place of pecorino; opt for walnuts or pistachios instead of the almonds - or bypass nuts altogether and use toasted panko or breadcrumbs. If you don't have campanelle or fusilli, that's fine too. Any pasta with plenty of nooks and crannies to capture the buttery sauce will do.
Provided by Colu Henry
Categories dinner, lunch, weekday, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425 degrees. On a large sheet pan, toss the broccoli with the olive oil. Season generously with salt and pepper and toss again. Spread the mixture in an even layer and roast until crisp and lightly browned, tossing halfway through to ensure even cooking, 20 to 25 minutes.
- Meanwhile, bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil and cook the pasta according to package instructions until it's just short of al dente. Reserve 1 cup pasta water and drain.
- In a large skillet over medium-low heat, toast the almonds, stirring frequently so they don't burn, 4 to 5 minutes. Set the almonds aside and wipe out the skillet.
- In the skillet, melt the butter over medium heat. Stir in the anchovies, garlic and red-pepper flakes and cook, stirring frequently, until the anchovies have melted into the sauce and the garlic is fragrant, about 2 minutes. Add 1/2 cup of the reserved pasta water along with the lemon juice and simmer until it emulsifies, 2 to 3 minutes.
- Add the pasta and toss to coat, adding more pasta water as needed. Stir in the roasted broccoli and gently toss and season to taste with salt and pepper. Top with the toasted almonds and serve with cheese, if you'd like.
Nutrition Facts : @context http, Calories 579, UnsaturatedFat 14 grams, Carbohydrate 68 grams, Fat 28 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 11 grams, Sodium 568 milligrams, Sugar 5 grams, TransFat 1 gram
BROCCOLI WITH ANCHOVIES AND GARLIC
Admit it. Broccoli, that ubiquitous vegetable side dish, gets old. This take, which Pierre Franey brought to The Times in 1987 as part of his 60-Minute Gourmet column, will not. It is not much different - and no more difficult - than your standard broccoli sauté except for the addition of anchovies. If that word normally frightens you, fear not. Here, they are barely detectable as such, but provide a complex salinity that salt alone cannot. You'll never eat boring broccoli again.
Provided by Pierre Franey
Categories side dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut off the broccoli tops into individual florets. Cut the stems crosswise into 2-inch lengths. Trim off the outside of the stems and cut the trimmed pieces diagonally into 1/4-inch slices. There should be about 6 cups in all.
- Bring enough water to a boil to cover the broccoli when it is added. Add salt and the broccoli pieces and cook 3 minutes. Drain.
- Heat the oil in a skillet and add the broccoli pieces. Cook, stirring, over relatively high heat, and add the garlic, pepper flakes and anchovy paste. Cook, tossing and stirring the ingredients together, about 1 minute. Serve.
Nutrition Facts : @context http, Calories 144, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams
PENNE WITH BROCCOLI
A bowl of pasta topped with sweet red onion, crunchy broccoli, and creamy ricotta cheese is perfect after a long day at work.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 7
Steps:
- Bring a medium saucepan of salted water to a boil. Add penne, and cook 2 minutes less than package instructions for al dente; add broccoli. Cook 2 minutes or until penne is al dente and broccoli is bright green. Reserving 1/2 cup pasta water, drain pasta and broccoli; set aside.
- In the same pan, heat oil over medium. Add onion and garlic; cook, stirring constantly, until onion is tender and lightly browned, about 5 minutes. Add pasta water as needed to help loosen any browned bits from bottom of pan.
- Add penne and broccoli, and cook until warmed through; season with salt and pepper. Transfer pasta mixture to a serving dish. Top with ricotta; season with salt and pepper.
Nutrition Facts : Calories 242 g, Fat 10 g, Fiber 3 g
PENNE AL CIOCCOLATO CON ANCHOVIES: PENNE WITH CHOCOLATE AND ANCHOVIES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the penne in a pot of boiling salted water. While the pasta is cooking, make the sauce.
- To make the sauce: In a saucepan heat up the olive oil. Gently saute the garlic, add the chile peppers, and anchovies. Cook until the garlic is golden and anchovies have somewhat dissolved. Then add the chopped chocolate. When the chocolate has completely melted, stir in the breadcrumbs.
- Drain the pasta just before the 'al dente' stage and add to the saucepan. Add the chopped parsley and mix well for a few seconds so that the pasta and the sauce are well amalgamated or combined. Serve the dish immediately.
PASTA WITH BROCCOLI AND ANCHOVIES
Okay, so once I discovered the joy of anchovies as part of a sauce, I was hooked! This is from wineloverspage.com. Description included the following memorable quote: "Note well that you'll find no evidence of hairy little fish in the finished dish, and only the most haunting scent of the sea in a rich, salty flavor."
Provided by lecole54
Categories Penne
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rinse the broccoli and cut it into bite-size florets. If you're feeling thrifty, you can peel and slice the "trunk" into bite-size pieces, too, although using florets only makes for an attractive presentation.
- Peel the garlic and mince it fine. Chop the anchovies fine, discarding any excess oil.
- Heat the olive oil in a small saute pan or skillet over medium-low heat and gently cook the minced garlic with a small shake of dried red-pepper flakes (just enough for an accent; you don't want a fiery dish) until the garlic turns translucent and aromatic. Stir in the chopped anchovies and continue poaching gently for a few minutes, stirring until the anchovies dissolve into the oil. Set aside and keep warm.
- Meanwhile, heat a large pot full of lightly salted water and cook the broccoli and pasta together until the pasta is done; at that point the broccoli will be very soft.
- Drain the broccoli and pasta, catching a bit of the pasta water in a measuring cup. Put the broccoli and pasta in a warm serving bowl and toss with the anchovy and garlic oil and, if necessary, a bit of the pasta water to achieve a thick saucy texture. Serve with crusty bread and a salad as a hearty side dish or main course.
Nutrition Facts : Calories 537.8, Fat 26.4, SaturatedFat 4.2, Cholesterol 72.2, Sodium 1135.6, Carbohydrate 56.3, Fiber 7.8, Sugar 5, Protein 22.8
PENNE WITH BROCCOLI AND ANCHOVIES
Make and share this Penne With Broccoli and Anchovies recipe from Food.com.
Provided by Rainer30
Categories Penne
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta al dente along with broccoli.
- Heat oil in frying pan.
- Add onions, chilie, anchovies (will dissolve).
- Fry for a few minutes.
- When pasta is done, dice cooked broccoli and add to frying pan and stir.
- Stir in pasta and serve.
Nutrition Facts : Calories 770.6, Fat 13.5, SaturatedFat 1.9, Cholesterol 2.3, Sodium 171.5, Carbohydrate 150.7, Fiber 24.4, Sugar 5.7, Protein 19.4
MELTED BROCCOLI PASTA WITH CAPERS AND ANCHOVIES
In this pasta recipe, broccoli is cooked down and transformed into an extra-chunky, extra savory sauce. It's topped with toasted bread crumbs.
Provided by Sheela Prakash
Categories Dinner Lunch Pasta Broccoli Capers Anchovy Breadcrumbs Garlic Pescatarian Dairy Free Quick & Easy Healthy Soy Free Peanut Free Tree Nut Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the broccoli florets and cook until bright green and crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer the broccoli to a large bowl.
- Add the pasta to the boiling water and cook for 1 minute less than the package instructions for al dente, about 9 minutes.
- Meanwhile, toast the bread crumbs. Heat 1 tablespoon (15 ml) of olive oil in a large, high-sided sauté pan or skillet over medium heat. Add the breadcrumbs and sauté until the crumbs are golden brown and crisp, 4 to 5 minutes. Transfer to a small bowl and set aside.
- Pour the remaining 2 tablespoons (30 ml) of olive oil into the pan. Add the anchovies and sauté until they disintegrate, about 1 minute. Add the capers, garlic, and red pepper flakes. Sauté until fragrant, about 1 minute, and remove from the heat.
- When the pasta is ready, reserve 1½ cups (360 ml) of pasta water with a measuring cup, then drain the pasta. Add the broccoli and reserved pasta water to the pan and bring to a simmer. Continue to simmer, using a wooden spoon to break the florets into small pieces as they become more tender, until the water is reduced by about half and you've been able to break apart enough florets that you're left with a very chunky mixture, 5 to 7 minutes.
- Add the pasta to the pan. Cook, tossing and stirring, until the pasta is al dente and the sauce thickens and coats the pasta, 1 to 2 minutes. Remove from the heat, add half the toasted bread crumbs, and toss again to combine. Serve garnished with the remaining toasted bread crumbs.
PENNE WITH GARLICKY BROCCOLINI
A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.
Provided by SKILLETZILLA
Categories Main Dish Recipes Pasta
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
- Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
- Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!
Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.5 g, Cholesterol 17.2 mg, Fat 11.7 g, Fiber 2.5 g, Protein 13 g, SaturatedFat 4 g, Sodium 242.1 mg, Sugar 2.9 g
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