PENNE WITH BROCCOLI & TOMATOES
Penne with broccoli and tomatoes makes for a delicious dinner recipe that is ready in just 30 minutes. This pasta dish gets its flavour from a chicken broth, sun-dried tomato, basil, garlic, onion and egg sauce. Top with freshly grated Parmesan cheese and enjoy!
Time 30m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Cook broccoli until tender-crisp. Drain pasta and broccoli and set aside.
- Combine broth, onion and garlic in large non-stick skillet. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes. Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes.
- Whisk evaporated milk and cornstarch in medium bowl until blended; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
- Sprinkle cheese over top and serve.
Nutrition Facts :
15 MINUTE SUN-DRIED TOMATO & BROCCOLI PASTA
This simple, delicious penne recipe is adapted from the Jazzy Vegetarian by Laura Theodore. The version I've done is free of the top eight allergens! For a heftier dish, toss in some chickpeas or cannelini beans, or use a lentil pasta.
Provided by Alisa Fleming
Categories Entree
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions, but add the broccoli to the boiling water when the pasta has about 3 to 4 minutes left to cook.
- In a large bowl, stir together the sun-dried tomatoes, flaxmeal, oil, vinegar, garlic, basil, salt, and pepper. Add the cooked pasta and broccoli, and toss to evenly coat.
- Add more salt, pepper, or oil to taste, if desired.
Nutrition Facts : Nutrition Information Serving size ½ recipe Calories
PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI
Provided by Food Network
Yield 6 servings
Number Of Ingredients 11
Steps:
- PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
- Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
- PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.
QUICK SUN-DRIED TOMATO AND BROCCOLI PENNE
Recipe adapted from the Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious by Laura Theodore. The version I've done is free of the top eight allergens!
Provided by www.godairyfree.org
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- For complete instructions, visit the original site at https://www.godairyfree.org/recipes/sun-dried-tomato-broccoli-penne
Nutrition Facts : ServingSize serving, Sugar 12 g, Sodium 663 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 360 kcal, Carbohydrate 72 g, Protein 11 mg, Fat 5 g
PENNE WITH BROCCOLI AND TOMATOES
This is a great pasta dish for a quick lunch ro a main meal dish, so delish!!! You can also substitute spinach, zucchini or arugula for the broccoli.
Provided by Chef mariajane
Categories Penne
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Cook broccoli until tender crisp; drain and set aside.
- Combine broth, onion and garlic, in 11-inch non-stick skillet or Dutch oven. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes; remove from heat. Drain pasta and add to onion in skillet ; return to medium heat. Add broccoli, cherry tomatoes, and sun-dried tomatoes.
- Whisk together evaporated milk and cornstarch in medium bowl, until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
- Sprinkle cheese over top and serve.
Nutrition Facts : Calories 508.3, Fat 9.7, SaturatedFat 3.8, Cholesterol 172.2, Sodium 569.7, Carbohydrate 84.3, Fiber 10.2, Sugar 11.9, Protein 23.6
PENNE WITH BROCCOLI AND TOMATOES
This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!!
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coook pasta according to package directions.
- Cook broccoli until tender crisp; drain and set aside.
- Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
- Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
- Add onion/tomato mixture.
- Sprinkle cheese over top and serve.
Nutrition Facts : Calories 542.8, Fat 14.3, SaturatedFat 6.6, Cholesterol 187.9, Sodium 562.9, Carbohydrate 83.4, Fiber 10.2, Sugar 4.7, Protein 23
PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN
Provided by Michael Shrader
Categories Pasta Tomato Sauté Quick & Easy Parmesan Basil Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
- Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
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