Rigatoni With Broccoli Recipes

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BROCCOLI WITH RIGATONI



Broccoli with Rigatoni image

A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!

Provided by Star Pooley

Categories     Main Dish Recipes     Pasta

Yield 5

Number Of Ingredients 8

8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 pound fresh broccoli florets
1 cup vegetable broth
1 cup chopped fresh basil
1 pound rigatoni pasta
2 tablespoons grated Parmesan cheese

Steps:

  • Cook pasta according to package directions. Drain.
  • In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
  • Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.

Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g

RIGATONI WITH BROCCOLI



Rigatoni with Broccoli image

Rigatoni with Broccoli.

Provided by rossella rago

Yield 4 Person(s)

Number Of Ingredients 5

heads broccoli, stems peeled and cut into 2 inch pieces. Florets cut into bite sized pieces.
extra virgin olive oil
cloves fresh garlic, minced
rigatoni pasta
salt as desired

Steps:

  • Put a large pot of generously salted water over a high flame. Add the broccoli and once the pot is boiling add in the pasta. Cook according to the package instructions minus 2 minutes. The the broccoli will be very fork tender. When the pot has about 2 minutes to go put a large skillet over a medium flame and heat the oil. Add the garlic and sauté until it just begins to turn golden, about 30 seconds. Very quickly using a large strainer scoop the pasta and broccoli out of the boiling water and add it to the garlic and oil. Turn the flame up to high and toss well as the broccoli begin to break down. If the pan appears dry add 1/2 cup of the pasta water at a time until you reach the desired consistency. Serve immediately and add cheese at your own risk! :)

RIGATONI WITH GRILLED SAUSAGE AND BROCCOLI RABE



Rigatoni with Grilled Sausage and Broccoli Rabe image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
6 tablespoons extra-virgin olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon finely grated lemon zest
1/4 to 1/2 teaspoon red pepper flakes
1 bunch broccoli rabe, trimmed (about 1 pound)
4 sweet and/or hot Italian sausage links (about 14 ounces total)
10 ounces mezzi rigatoni (about 4 cups)
1 tablespoon chopped fresh oregano
Grated parmesan cheese, for topping

Steps:

  • Preheat a grill to medium high. Bring a large pot of salted water to a boil. Combine 1/4 cup olive oil, the garlic, lemon zest, red pepper flakes and 1/2 teaspoon salt in a large bowl; set aside.
  • Toss the broccoli rabe with the remaining 2 tablespoons olive oil and a big pinch of salt; spread out in a grill basket. Transfer to the grill along with the sausages. Cook, turning occasionally, until both are well marked and the sausages are cooked through, 8 to 10 minutes. Transfer to a platter.
  • Add the pasta to the boiling water and cook as the label directs for al dente. Meanwhile, roughly chop the broccoli rabe. Halve the sausages lengthwise and cut crosswise into 1/2-inch pieces. Cover and keep warm.
  • Reserve 1/2 cup cooking water, then drain the pasta and add to the bowl with the garlic oil. Add the broccoli rabe, sausages and 1/4 cup of the reserved cooking water; toss well to coat. If the pasta is too dry, add more cooking water, 1 tablespoon at a time. Season with salt. Divide among bowls and top with the oregano and parmesan.

Nutrition Facts : Calories 660, Fat 37 grams, SaturatedFat 8 grams, Cholesterol 31 milligrams, Sodium 846 milligrams, Carbohydrate 59 grams, Fiber 5 grams, Protein 24 grams, Sugar 4 grams

EMERIL'S RIGATONI WITH BROCCOLI AND SAUSAGE



Emeril's Rigatoni with Broccoli and Sausage image

Wholesome broccoli pairs with irresistible sausage in this one-pot dinner that will please kids and adults alike. Anchovies are the secret ingredient in this dish. They give it deep, savory flavor without a bit of fishiness, so if you're tempted to skip them, don't!

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

Coarse salt and ground pepper
1 pound rigatoni
2 heads broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice
4 anchovy fillets, minced
1 pound sweet Italian sausage, casings removed
Parmesan, grated, for serving

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. In last 2 minutes of cooking, add broccoli and cook until bright green and crisp-tender. Reserve 1 cup pasta water; drain pasta and broccoli.
  • Meanwhile, in a small bowl, whisk together oil, garlic, lemon zest and juice, anchovies, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Add sausage to pot and cook over medium-high, breaking up meat with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Remove from heat, return pasta and broccoli to pot, and add oil mixture. Toss well to combine, adding enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with Parmesan.

Nutrition Facts : Calories 494 g, Fat 17 g, Fiber 4 g, Protein 25 g, SaturatedFat 4 g

CHEESY BROCCOLI RIGATONI



Cheesy Broccoli Rigatoni image

"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 9

12 ounces uncooked rigatoni or large tube pasta
3 garlic cloves, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
2-1/2 cups fat-free milk
5 cups fresh broccoli florets
2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 280 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

RIGATONI WITH ROASTED BROCCOLI AND CHICKPEAS



Rigatoni with Roasted Broccoli and Chickpeas image

Provided by Joan Lang

Categories     Pasta     Dinner     Lunch     Broccoli     Chickpea     Healthy     Potluck     Self     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 7

1 can (2 ounces) anchovies packed in oil, chopped, oil reserved
4 cloves garlic, chopped
1 can (15.5 ounces) chickpeas (liquid reserved), rinsed and drained
1 chicken bouillon cube
1 pound broccoli, cut into small florets
1/2 pound whole-wheat rigatoni
1/2 cup grated Romano

Steps:

  • Heat oven to 450°F. In a small saucepan over medium-high heat, sauté anchovies with oil and garlic until anchovies dissolve and garlic browns. Add chickpea liquid and bouillon to anchovies; cook, stirring, until bouillon dissolves. Pour anchovy mixture into roasting pan; add chickpeas and broccoli; stir to coat. Roast 20 minutes. Cook rigatoni as directed on package until al dente. Drain rigatoni, reserving 1 cup cooking liquid. Add pasta to chickpea-broccoli mixture; roast until pasta is completely cooked, adding reserved cooking liquid a little at a time and stirring to reach desired consistency, 5 to 10 minutes. Remove from oven; let sit 5 minutes; serve topped with Romano.

RIGATONI WITH BROCCOLI



Rigatoni With Broccoli image

Make and share this Rigatoni With Broccoli recipe from Food.com.

Provided by PamLuvs2Cook

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch broccoli (aprx. 1 1/4 pounds)
salt
1/4 cup olive oil
4 garlic cloves, thinly sliced
1 pinch crushed red pepper flakes (I use a big pinch as I love spicy food)
8 ounces rigatoni pasta
1/2 cup freshly grated pecorino romano cheese or 1/2 cup parmigiano-reggiano cheese

Steps:

  • Trim the broccoli and cut it into bite sized pieces.
  • Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
  • Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
  • Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
  • Sprinkle with cheese, toss and serve immediately.

BROCCOLI RIGATONI



Broccoli Rigatoni image

As taught to me by my next-door neighbor, a lovely Italian lady who never failed to let me in on her cooking secrets as a child... I like it because it doesn't have an extra step of steaming the broccoli.

Provided by Lizzymommy

Categories     One Dish Meal

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

16 ounces rigatoni pasta (or other shaped pasta)
4 tablespoons butter (or margarine)
1/4 cup olive oil
12 garlic cloves (minced or pressed)
1 1/2-2 lbs broccoli florets, cut into bite-size florets
1 cup vegetable broth (or chicken broth)
1 bunch fresh basil, chiffonaded
salt and pepper
1/2 cup parmeggiano parmigiano-reggiano cheese (or a blend of parm. and romano, or vegan cheese topping)

Steps:

  • Cook pasta according to directions.
  • Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together).
  • Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover.
  • Steam until broccoli is tender. Turn off heat and stir in the fresh basil.
  • Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.

Nutrition Facts : Calories 380.8, Fat 16.7, SaturatedFat 6.2, Cholesterol 66.8, Sodium 161.6, Carbohydrate 46.8, Fiber 2, Sugar 1.1, Protein 12.8

RIGATONI WITH BROCCOLINI AND SAUSAGE



Rigatoni with Broccolini and Sausage image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound rigatoni
1 large bunch broccolini, trimmed into 1 1/2-inch pieces
3 tablespoons olive oil
1 pound sweet Italian sausage, casings removed.
1 large onion, thinly sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
4 cloves garlic, thinly sliced
1/2 cup fresh parsley, chopped
1/2 cup grated Pecorino Romano cheese, plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
  • Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
  • Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
  • Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.

RIGATONI AL FORNO WITH CAULIFLOWER AND BROCCOLI RABE



Rigatoni al Forno With Cauliflower and Broccoli Rabe image

This baked pasta - please don't call it a "pasta bake" - is a luscious affair, with two sauces. A creamy white béchamel is employed to toss with the pasta and vegetables. When it emerges, bubbly and bronzed and crisp on top, a bright, light tomato sauce adorns each serving. (If preferred, you can layer both sauces instead.) Putting it together is somewhat like building a lasagna - a bit of a fussy project - but once assembled, it's no trouble at all to bake and serve. Prepare it all several hours in advance, then pop it in the oven when you like.

Provided by David Tanis

Categories     dinner, pastas, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
3 tablespoons all-purpose flour
3 cups whole milk, or use half-and-half for a richer sauce
Kosher salt and black pepper
1/8 teaspoon grated nutmeg, or to taste
1 small bay leaf
3 cups canned tomatoes, whole or crushed tomatoes (from a 28-ounce can)
1 1/2 cups chopped onion, any kind
3 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 bay leaf or a few basil leaves
Kosher salt
Kosher salt
1 pound rigatoni
1 medium cauliflower, chopped (about 3 cups)
1 bunch broccoli rabe, chopped (about 3 cups)
3 garlic cloves, minced
2 teaspoons finely chopped rosemary
1/2 teaspoon red-pepper flakes
Black pepper
2 tablespoons extra-virgin olive oil, plus more for greasing the pan
1 cup grated provolone (about 3 ounces), plus more for serving
1 cup grated Pecorino Romano (about 3 ounces), plus more for serving

Steps:

  • Make the béchamel: Put the olive oil and flour in a small saucepan over medium-high heat and whisk together. Let mixture sizzle without browning for 1 minute. Whisk in milk 1 cup at a time, letting it come up to a simmer and begin to thicken before adding the next cup. Repeat until all the milk has been added.
  • When the sauce has thickened to the consistency of a milkshake, turn heat to low. Add 1 teaspoon salt and a pinch of pepper. Add the nutmeg and bay leaf, and cook for 10 minutes, whisking occasionally. Check seasoning and adjust. Turn off heat and keep sauce warm. (If sauce thickens upon sitting, thin with a little more milk.)
  • Make the tomato sauce: In a small saucepan, put tomatoes, onion, garlic, olive oil, bay leaf or basil, and 1 teaspoon salt. Bring to a boil, then turn down heat and simmer for 10 minutes. Transfer mixture to a blender (remove bay leaf before blending but leave in basil, if using). Purée to a velvety consistency and return to the saucepan. Taste and adjust seasoning. Keep sauce warm, or let cool and reheat before serving.
  • Make the pasta: Bring a large pot of well-salted water to a boil. Add the rigatoni and cook until nearly done, about 2 minutes less than package directions, leaving the pasta still quite firm. Lift pasta from the water with a spider or large strainer, and spread it out on a baking sheet to cool.
  • Add cauliflower to pot and cook until barely softened, 1 minute. Lift from the water with a spider or large strainer and spread out to cool on a baking sheet.
  • Add the broccoli rabe and cook until just wilted, 1 minute, then drain in a colander. Rinse with cool water, then squeeze into a ball.
  • Put cauliflower and broccoli rabe into the empty pasta pot. Add garlic, rosemary and red-pepper flakes, and stir together. Season with salt and pepper, and drizzle with 2 tablespoons oil.
  • Add the béchamel and the rigatoni. Mix well with the cauliflower and broccoli rabe. Add the provolone and Pecorino Romano, and mix well again.
  • Heat oven to 400 degrees. Pile the pasta mixture into an oiled 9-by-13-inch baking dish. Bake until nicely browned and crisp on top, about 40 minutes. Leave to rest for 10 minutes before serving. (Alternatively, refrigerate the assembled dish for up to 6 hours and bake later. Bring to room temperature before baking.)
  • To serve, put a large spoonful of pasta into individual bowls or plates, making sure each portion has some of the crisp top. Spoon some tomato sauce around each portion and sprinkle with more grated cheese.

LEMON-CHICKEN RIGATONI WITH BROCCOLI



Lemon-Chicken Rigatoni with Broccoli image

Create a new chicken dinner, complete with veggie, in a skillet.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

2 tablespoons butter or margarine
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese

Steps:

  • In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
  • Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
  • Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
  • Stir in lemon peel. Top with cheese.

Nutrition Facts : Calories 420, Carbohydrate 41 g, Cholesterol 80 mg, Fat 1, Fiber 4 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 930 mg, Sugar 2 g, TransFat 0 g

RIGATONI WITH SAUSAGE AND BROCCOLI RABE



Rigatoni with Sausage and Broccoli Rabe image

This recipe for rigatoni with sausage and broccoli rabe is an ideal warm-weather meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

7 medium cloves garlic, 3 quartered and 4 crushed
3 tablespoons extra-virgin olive oil
Coarse salt
1 medium bunch broccoli rabe (about 1 pound), trimmed
1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
1/4 cup olive oil
1 dried red pepper, crushed, or 1/4 teaspoon hot red-pepper flakes
1 pound sweet sausages with fennel, chopped into 1/2-inch pieces
12 medium plum tomatoes, seeded and quartered, or 4 cups drained and seeded canned plum tomatoes, quartered
1 pound rigatoni, cooked

Steps:

  • Heat oven to 350 degrees. Place 3 cloves quartered garlic in center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet. Transfer to oven and bake until golden brown and soft, about 20 minutes. Remove from oven and set aside to cool.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside. In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.
  • In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes. Add pureed sun-dried tomatoes, plum tomatoes, and broccoli rabe. Cook until liquid is reduced, 10 to 12 minutes more. Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.

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From delish.com


RIGATONI WITH BROCCOLI PESTO RECIPE | OLIVEMAGAZINE
2015-06-24 STEP 1 Cook the pasta. Boil the broccoli for 1-2 minutes then drain well and pulse in a food processor or finely chop. STEP 2 Heat 2 tbsp olive oil in a pan and cook the garlic and pine nuts for a few minutes. Tip in the broccoli and warm through, then add the drained pasta, a splash of the cooking water and toss. Add the parmesan and toss again.
From olivemagazine.com


BEST RIGATONI WITH BROCCOLI-LEMON SAUCE RECIPE - HOW TO MAKE …
01. In a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt, the broccoli and garlic; cook until the broccoli is crisp-tender, 4 to 6 minutes. Using a slotted spoon, transfer the broccoli and garlic to a blender; keep the water at a boil. Remove about 2 cups of the water; add 1½ cups to the blender (reserve the remainder), along ...
From 177milkstreet.com


BROCCOLI WITH LEMON RIGATONI PASTA | GIANGI'S KITCHEN
2020-10-11 Broccoli with Lemon Rigatoni pasta. Creamy lemon pasta with broccoli, delicious,and ready in less than 20 minutes you will have dinner on the table.
From giangiskitchen.com


RIGATONI WITH BROCCOLI AND SAUSAGE | KITCHN
2021-07-15 rigatoni 1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into 1/4-inch coins, and tops cut into florets 1/4 teaspoon dried chile flakes 1/2 cup Whipped Ricotta (see recipe below) About 1 cup freshly grated Parmigiano-Reggiano 1/4 cup dried breadcrumbs (optional) For the Whipped Ricotta: 1 1/2 cups whole-milk ricotta cheese
From thekitchn.com


RECIPE: RIGATONI WITH BROCCOLI & CHICKEN IN A GARLIC OLIVE OIL SAUCE
2012-09-04 Directions: Pour 1/2 cup olive oil into a pan. Add in your thinly sliced garlic. Turn your stove on medium heat and saute until the garlic turns a golden-brown color. Remove from the heat and set aside. Boil your broccoli until it is tender. Drain the water, and then add the broccoli to the pan with garlic and olive oil. Stir well.
From foodmarriage.com


SUEBEE HOMEMAKER
2019-10-14 Cut the broccoli into bite sized florets, trimming the stems off. Mince the garlic. Grate the cheese into a measuring cup. Step 2. Brown the sausage. Remove the turkey sausage from the casings. Cook in a skillet over medium heat, until done. Add the minced garlic and cook for another minute or so. Step 3.
From suebeehomemaker.com


RIGATONI WITH ROASTED GARLIC AND BROCCOLINI - THE SCRAMBLE
2021-10-24 Squeeze the garlic cloves out of the head of garlic and onto a small plate. Using the back of a fork, mash the garlic with 1/4 tsp. salt. In a large metal serving bowl, combine the noodles with the garlic, broccolini and oil, remaining salt, and the cheese. Serve it immediately, topped with extra Parmesan cheese, or refrigerate it for up to 3 days.
From thescramble.com


RIGATONI WITH BROCCOLI RECIPES - TUTDEMY.COM
Steps: Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften. Place the carrots, onion, bell …
From tutdemy.com


20 MINUTE GARLIC PARMESAN RIGATONI WITH CHICKEN SAUSAGE
2017-06-01 Add the cooked veggie and chicken sausage mixture to the pasta and stir. Next add in parmesan, garlic powder, salt, pepper and red pepper flakes. Pour into warm bowls and serve immediately. Serve with extra parmesan on top and a sprinkle of parsley. Serves 4.
From ambitiouskitchen.com


RIGATONI WITH BROCCOLI LEMON SAUCE - THE WASHINGTON POST
2022-01-18 Directions In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt, the broccoli and garlic and cook until the broccoli is …
From washingtonpost.com


RIGATONI WITH SAUSAGE & BROCCOLI RECIPE | EATINGWELL
Heat oil in a large heavy saucepan over medium heat. Add onion, bell pepper, garlic and fennel seeds; cook, stirring, until the vegetables soften, about 5 minutes.
From eatingwell.com


BAKED RIGATONI WITH BROCCOLI, GREEN OLIVES AND PANCETTA RECIPE
In a pot of salted boiling water, cook the rigatoni until al dente. Drain, reserving 1 1/4 cups of the cooking water. Stir the pasta into the skillet along with the reserved cooking water,...
From foodandwine.com


RIGATONI WITH BROCCOLI RABE / RIGATONI CON BROCCOLI RABE - CIAO ITALIA
Mix the tomatoes with1/2 cup water in a bowl and add to the skillet with the onion and pepper mixture. Add th sausage pieces to the skillet. Cover the pan and cook for 20minutes over medium heat. Preheat the oven to350°F. Combine the cooked rigatoni with the broccoli rabe in the casserole dish. Carefully pour the tomato and sausage mixture ...
From ciaoitalia.com


RIGATONI WITH BROCCOLI, BEANS, AND BASIL | BETTER HOMES & GARDENS
Step 2. Meanwhile, in a large bowl combine beans, garlic, and 3 tablespoons of the oil. Mash about 1/2 of the bean mixture. Stir in basil, pasta water, and salt. Stir into pasta and broccoli in Dutch oven. Cover and keep warm. Step 3. For croutons, in a large skillet heat remaining oil over medium heat. Add bread cubes and crushed red pepper.
From bhg.com


BROCCOLI, GARLIC AND RIGATONI - MAYO CLINIC
2019-08-29 Drain the pasta thoroughly. While the pasta is cooking, in a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli, cover and steam until tender, about 10 minutes. In a large bowl, combine the cooked pasta and broccoli. Toss with Parmesan cheese, olive oil and garlic. Season with pepper to taste. Serve immediately.
From mayoclinic.org


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