BAKED ALFREDO PASTA WITH BROCCOLI RABE AND LEMON
One of the great things about baked pastas is that you can get two different textures in one dish. Take the typical pasta Alfredo that's prepared in a skillet: It's delightfully creamy and lush, but the same, bite after bite. But add a green vegetable to that Alfredo pasta, pile it into a dish, top it with melty cheese and a crunchy bread crumbs, then bake it, and you get a vegetarian dinner that's got it all. If broccoli rabe isn't your thing, you can substitute cut asparagus or broccoli florets.
Provided by Ali Slagle
Categories dinner, weeknight, pastas, main course
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 500 degrees. Bring a large pot of generously salted water to a boil. Place the butter in a 9-by-13-inch/3-quart pan or baking dish and transfer it to the oven to melt while the oven heats; remove it from the oven once it's melted.
- In a small bowl, stir together the panko, 1/4 cup Parmesan and the lemon zest. Add 1 tablespoon of the melted butter from the baking pan, stir until the panko is moistened with butter, then season with salt and pepper.
- When the water's boiling, add the pasta and cook until al dente, about 2 minutes less than the package instructions suggest. During the last minute of cooking, add the broccoli rabe. Reserve 1/2 cup pasta water, then drain the pasta and broccoli rabe.
- Whisk the cream, garlic and pasta water into the melted butter in the baking dish until smooth. Add the remaining Parmesan in large handfuls, vigorously whisking until smooth and combined. Add the pasta, broccoli rabe and half the mozzarella. Taste, and season well with salt and pepper. Stir until very combined.
- Top with the remaining mozzarella, then sprinkle evenly with the panko mixture. Bake until the mozzarella has melted and the panko is golden brown, 10 to 15 minutes.
BROCCOLI ALFREDO PASTA
Very creamy and a little cheesy. Great way to get kids to eat broccoli! This recipe is adapted from Taste of Home. You can use fresh or frozen broccoli in this.
Provided by Kaarin
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions and drain.
- Meanwhile, steam broccoli until tender, but still crisp, about 5 minutes, and drain.
- In a large saucepan, melt butter over medium heat.
- Whisk in flour until smooth.
- Gradually whisk in milk.
- Bring to a boil, and cook and stir for 2 minutes or until thickened.
- Season with salt and pepper.
- Remove from heat and stir in the cheese and broccoli.
- Toss with the pasta to coat.
Nutrition Facts : Calories 415.6, Fat 17, SaturatedFat 10.2, Cholesterol 47.5, Sodium 223.6, Carbohydrate 52.5, Fiber 3.1, Sugar 2.4, Protein 13.6
BROCCOLI FETTUCCINE ALFREDO
This versatile side dish is a variation of a recipe I've had for years. Instead of broccoli, you can use green beans, carrots or your family's favorite vegetable. You can even add cubed cooked chicken and turn it into a main dish.-Robin Stevens, Cadiz, Kentucky
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 4-6 minutes or until crisp-tender. Drain., In a large saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in Parmesan cheese and broccoli. , Drain fettuccine; top with the broccoli mixture.
Nutrition Facts : Calories 428 calories, Fat 13g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 233mg sodium, Carbohydrate 64g carbohydrate (5g sugars, Fiber 4g fiber), Protein 16g protein.
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
ROASTED BROCCOLI ALFREDO PASTA WITH PISTACHIO CRUMBLE
Try this step-by-step Barilla recipe for a delicious meal that you're sure to love.
Provided by Barilla
Categories Barilla
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside.
- In a very large skillet over medium-low heat, add remaining 1 tablespoon olive oil, the pistachios and breadcrumbs, and cook, stirring constantly, about 4 minutes or until golden brown and fragrant.
- Remove from heat and transfer to a small bowl; stir in the Parmesan.
- Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.
- Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
- Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
- Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet; heat through.
- Top with the pistachio-Parmesan mixture and remaining roasted broccoli.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 54.1 g, Cholesterol 8 mg, Fat 14.5 g, Fiber 4.9 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 2 g
SALMON AND BROCCOLI ALFREDO WITH PASTA
I love making food from things that come in cans, jars, or freezer packets, because... well, I'm lazy. This recipe is great because it calls for all of the above, requiring absolutely nothing fresh. (Note: It's an altered version of a recipe from a book called Betty Crocker's 4 Ingredient Dinners.)
Provided by CorriePDX
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large stockpot, cook noodles as directed on package.
- While noodles are cooking, flake and drain salmon.
- Yes, this is necessary!
- I was new to canned salmon, and so I didn't believe the instructions, but I soon discovered that salmon truly does come in huge, icky lumps.
- When noodles are 2 to 4 minutes away from being done, add the broccoli to the water.
- This will probably stop the water from boiling, so those 2 to 4 minutes might end up closer to 8 to 10 minutes instead!
- This happened to me, but, amazingly, even with 8 extra minutes of cooking time the broccoli did not become mush.
- Drain pasta and broccoli, reserving about a cup of the cooking water.
- Return noodles and broccoli to pot.
- Add Alfredo and seasonings to taste (I recommend lots of black pepper and--even better--Trader Joe's Sun-Dried Tomato Seasoning Splash, which is sold, not surprisingly, at Trader Joe's-- about 8 teaspoons of it).
- If the sauce is too thick, and it likely will be, dribble in the reserved cooking water slowly until the consistency is right.
- And you're done.
- Woo hoo.
- You just opened some cans, and a jar, and a box, and a package, and now you have yummy pasta.
- Enjoy.
Nutrition Facts : Calories 309.2, Fat 4.8, SaturatedFat 1, Cholesterol 77.3, Sodium 72.7, Carbohydrate 45.1, Fiber 4.7, Sugar 2.3, Protein 22
ROASTED BROCCOLI ALFREDO PASTA WITH PISTACHIO CRUMBLE
Try this step-by-step Barilla recipe for a delicious meal that you're sure to love.
Provided by Barilla
Categories Barilla
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside.
- In a very large skillet over medium-low heat, add remaining 1 tablespoon olive oil, the pistachios and breadcrumbs, and cook, stirring constantly, about 4 minutes or until golden brown and fragrant.
- Remove from heat and transfer to a small bowl; stir in the Parmesan.
- Wipe skillet clean; in that skillet bring the Garlic Alfredo Sauce to a low simmer.
- Meanwhile, bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and the Linguine, and stir gently.
- Cook pasta according to package directions. Remove from heat and drain well, reserving 1/4 cup of the pasta cooking water.
- Add pasta, three-fourths of the broccoli and the 1/4 cup pasta cooking water to the Garlic Alfredo Sauce in skillet; heat through.
- Top with the pistachio-Parmesan mixture and remaining roasted broccoli.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 54.1 g, Cholesterol 8 mg, Fat 14.5 g, Fiber 4.9 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 2 g
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- Bring milk and cream to boil, lower the heat and add garlic powder. Meanwhile dilute corn starch with water, add to the sauce along with salt, whisk well and simmer for two minutes. Turn off heat, stir in cheese.
- Place broccoli on the sheet and toss with 2 tablespoons olive oil and salt; roast 15 to 18 minutes or until tender; set aside.
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