Spelt Spaghetti With Chilli Sprouting Broccoli Pancetta Recipes

SPAGHETTI AND BROCCOLI AGLIO OLIO

Spaghetti and Broccoli Aglio Olio image

Provided by Jeff Mauro, host of Sandwich King

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

1 large bunch broccoli, cut into about 4 cups florets and 1 cup thinly sliced stems from close to the base
Kosher salt
Ice
1 pound spaghetti
1/2 cup extra-virgin olive oil
2 teaspoon red pepper flakes
6 cloves garlic, minced
Juice of 1/2 lemon
1 cup freshly grated Parmigiano-Reggiano

Steps:

Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

BROCCOLI SPAGHETTI

Broccoli Spaghetti image

I got this from an Italian co-worker after having it at a work pot-luck. The flavor is really intense, and this can be served as either a side-dish or a meatless meal-in-itself. You can really use any type of pasta you prefer, I first had it with spaghetti, so that's always my preference. Really easy recipe. Edited: Psst.. please use real garlic, not the chopped stuff in the jar.. I repeat - use FRESH GARLIC, not the stuff in the jar, else you will be doomed to a bland result with no flavor. If made as directed, you will have a robustly flavorful pasta dish!

Provided by steve in FL

Categories One Dish Meal

Time 45m

Yield 4-8 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch fresh broccoli
4 garlic cloves, minced
1/4 cup olive oil
1/2 teaspoon black pepper (I like more!)
1 cup water
salt, to taste
8 ounces spaghetti, cooked
4 ounces parmesan cheese, freshly grated (optional)

Steps:

Chop the broccoli fine and add it to a sauce pan.
Add garlic, olive oil, pepper and the water and bring to a boil.
Reduce the heat and simmer, partially covered, for 30 minutes.
Break up the broccoli as it cooks so that the end result is a mushy, slightly chunky green sauce.
You may need to add more water or oil to keep it at a 'wet', pourable consistency if the liquid evaporates too quickly. You basically want it to be the thickness of a tomato pasta sauce. Add salt to taste; I only add the salt at the end, because if you do so earlier on, the saltiness may become more intense when the mixture reduces.
Serve over cooked spaghetti. Sprinkle with parm if desired.

ORECCHIETTE WITH PANCETTA AND BROCCOLI

Orecchiette with Pancetta and Broccoli image

Provided by Maggie Ruggiero

Categories Pasta Quick & Easy Bacon Pine Nut Broccoli Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3/4 pounds orecchiette
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed
3 tablespoons pine nuts
3 ounces sliced pancetta, coarsely chopped
5 scallions, thinly sliced
10 ounces frozen chopped broccoli, thawed, drained, and patted dry
Accompaniment: grated parmesan

Steps:

Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.

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