Penne With Broccoli Rabe Walnuts And Pecorino Recipes

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PENNE WITH BROCCOLI RABE, WALNUTS, AND PECORINO



Penne with Broccoli Rabe, Walnuts, and Pecorino image

Provided by Diane Rossen Worthington

Categories     Cheese     Pasta     Vegetarian     High Fiber     Walnut     Summer     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

1/4 cup olive oil
2 1/2 cups chopped leeks (white and pale green parts only; about 2 large)
2 large bunches broccoli rabe (rapini),* stemmed, coarsely chopped
4 garlic cloves, peeled
3/4 cup vegetable broth
1/3 cup crme frache or whipping cream
1 tablespoon finely grated lemon peel
1 cup grated Pecorino Romano cheese, divided
1 pound penne
1 1/2 cups walnut halves, toasted

Steps:

  • Heat oil in heavy large skillet over medium-high heat. Add leeks and sauté until golden and soft, about 5 minutes. Add broccoli rabe and sauté, tossing with tongs, until slightly softened and bright green, about 3 minutes. Add garlic and stir 1 minute. Stir in broth, crme frache, and lemon peel, then 1/3 cup cheese.
  • Season to taste with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot. Stir in broccoli rabe mixture and walnuts, adding 1/2 cup cooking liquid to moisten and adding more by tablespoonfuls if needed. Divide pasta among bowls. Serve, passing remaining cheese separately.
  • *An Italian leafy green vegetable with scattered clusters of tiny, broccoli-like florets; available at some supermarkets and at specialty foods stores.

PENNE WITH SAUSAGE AND BROCCOLI RABE



Penne with Sausage and Broccoli Rabe image

Hot Italian sausage with broccoli rabe sauteed and served over penne. You'll love this dish so much and so will your family. Every time I make it I have to double the recipe.

Provided by shannon

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 9

1 (16 ounce) box penne pasta
1 pound hot Italian sausage links, cut into 1-inch pieces
3 cloves garlic, minced
1 tablespoon crushed red pepper flakes
1 pound broccoli rabe, cut into 1 1/2-inch lengths
2 tablespoons grated Parmesan cheese
½ cup pasta boiling water
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
  • Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 61.7 g, Cholesterol 34.1 mg, Fat 17.7 g, Fiber 5.1 g, Protein 24.8 g, SaturatedFat 6.3 g, Sodium 733.5 mg, Sugar 4 g

PENNE WITH BROCCOLI



Penne with Broccoli image

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

Coarse salt
3/4 cup penne or other short pasta (2 ounces)
1 cup broccoli florets
1 teaspoon olive oil
1/2 small red onion, cut lengthwise into 1/2-inch-thick slices
1 garlic clove, thinly sliced
1/4 cup part-skim ricotta cheese, room temperature

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

PASTA WITH PANCETTA, BROCCOLI OR BROCCOLI RABE AND PINE NUTS



Pasta With Pancetta, Broccoli or Broccoli Rabe and Pine Nuts image

Pappardelle - wide, ribbon-like pasta - is dressed with pancetta, broccoli and Pecorino Romano cheese with a lovely result. Adapted from Bon Appetit.

Provided by Sandi From CA

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons extra virgin olive oil, divided
3 garlic cloves, peeled and flattened
1 medium onion, chopped
salt and pepper, to taste
3 ounces thinly sliced pancetta, chopped
1 teaspoon fennel seed, crushed
1/4 teaspoon dry crushed red pepper (optional)
1 bunch broccoli or 1 large broccoli rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces
1 cup water
1 (8 7/8 ounce) package dried pappardelle pasta
1 cup freshly grated pecorino romano cheese, plus additional for serving
1/2 cup pine nuts, toasted

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes.
  • Discard garlic. Add onion, pancetta and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.
  • Add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste wtih salt and a generous amount of pepper.
  • Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.

Nutrition Facts : Calories 535.3, Fat 26.7, SaturatedFat 2.9, Sodium 58.3, Carbohydrate 63.1, Fiber 7.3, Sugar 6.1, Protein 15.4

PENNE WITH BROCCOLI RABE



Penne With Broccoli Rabe image

Provided by Moira Hodgson

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound penne
2 bunches broccoli rabe
2 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons capers, drained
Coarse salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil
Freshly grated Parmesan cheese

Steps:

  • Cook penne in abundant boiling, salted water. While it is cooking, prepare broccoli rape.
  • Cut off thick stems from the broccoli rape and discard them. Cut remaining stalks and leaves into one-inch pieces.
  • Heat oil in large skillet and saute the garlic until golden. Add broccoli rape with capers and saute until leaves are wilted and stalks are tender (about five minutes). Season to taste with salt and pepper.
  • When the penne is al dente, drain and place in a heated serving bowl. Add broccoli rape and extra-virgin olive oil. Toss and serve, passing the Parmesan cheese separately.

BROCCOLI AND GARLIC PENNE



Broccoli and Garlic Penne image

Make and share this Broccoli and Garlic Penne recipe from Food.com.

Provided by Lvs2Cook

Categories     Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

1 lb penne
2 heads broccoli
3/4 cup extra virgin olive oil
10 large garlic cloves, thinly sliced crosswise
fresh ground black pepper
4 tablespoons unsalted butter
1/2 cup freshly grated parmesan cheese

Steps:

  • Bring a large pot of water to a boil and add the penne. Cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.
  • Cut the broccoli florets into fairly small pieces.
  • Bring a large saucepan of water to a boil and add the broccoli and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.
  • Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.
  • Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.
  • Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot, about 3 to 4 minutes.
  • Place in a serving dish, sprinkle with the Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 517.8, Fat 29.6, SaturatedFat 7.8, Cholesterol 20.8, Sodium 149.4, Carbohydrate 56.8, Fiber 10.3, Sugar 2.7, Protein 11.3

PENNE WITH SAUSAGE AND BROCCOLI RABE



Penne with Sausage and Broccoli Rabe image

Hot Italian sausage with broccoli rabe sauteed and served over penne. You'll love this dish so much and so will your family. Every time I make it I have to double the recipe.

Provided by shannon

Categories     Italian Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (16 ounce) box penne pasta
1 pound hot Italian sausage links, cut into 1-inch pieces
3 cloves garlic, minced
1 tablespoon crushed red pepper flakes
1 pound broccoli rabe, cut into 1 1/2-inch lengths
2 tablespoons grated Parmesan cheese
½ cup pasta boiling water
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink, reserving 1/2 cup of the water.
  • Meanwhile, heat a large skillet over medium-high heat. Cook and stir the sausage pieces, garlic, and red pepper flakes in the hot pan until the sausage is no longer pink on the outside, about 4 minutes. Stir in the broccoli rabe and 2 tablespoons Parmesan cheese. Pour in the reserved 1/2 cup of pasta boiling water. Cover, and cook until the sausage is no longer pink in the center and the broccoli rabe is tender, 5 to 7 minutes.
  • Stir the cooked pasta, broccoli rabe, and 1/4 cup Parmesan cheese together until evenly mixed. Season to taste with salt and pepper to serve.

Nutrition Facts : Calories 497.8 calories, Carbohydrate 61.7 g, Cholesterol 34.1 mg, Fat 17.7 g, Fiber 5.1 g, Protein 24.8 g, SaturatedFat 6.3 g, Sodium 733.5 mg, Sugar 4 g

PENNE WITH PANCETTA, PECORINO, AND BLACK PEPPER



Penne with Pancetta, Pecorino, and Black Pepper image

Number Of Ingredients 6

2 tablespoons pork lard or olive oil
4 ounces sliced Italian bacon (guanciale or pancetta), about 1/8 inch thick, chopped into tiny bits
salt
1 pound spaghetti
1/2 cup freshly grated Pecorino Romano cheese
1/2 teaspoon freshly ground black pepper or more to taste

Steps:

  • 1 In a skillet large enough to hold all of the cooked pasta, heat the lard or olive oil over medium heat. Add the guanciale or pancetta, and cook, stirring frequently, 10 minutes or until crisp and golden brown. 2 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Set aside some of the cooking water. Drain the pasta. 3 Pour the pasta into the skillet and toss it with the cheese, pepper, and a couple of tablespoons of the water until the pasta is well coated. Serve immediately with more pepper, if desired. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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