Spicy Shells With Broccoli And Blue Cheese Recipes

SHELL PASTA WITH BROCCOLI & GARLIC

Steps:

• Cut Broccoli into small florets& chop stems.
• Cook in a large pot of boiling salted water until tender-crisp, about 3 minutes.
• Transfer to a bowl of ice water using a slotted spoon.
• Drain& set aside.
• Cook pasta in the same pot of boiling water until tender but firm, about 8 to 10 minutes.
• Reserving 1/2 cup of the liquid, drain& return to the pot.
• Heat oil in a medium non-stick skillet over medium heat; add next 4 ingredients& fry until garlic is fragrant& anchovies begin to break down, about 2 minutes.
• Add broccoli to skillet and cook until heated through& garlic is beginning to turn golden, about 2 minutes.
• Add to pasta along with reserved cooking liquid& toss to coat.
• Sprinkle Parmesan on each serving.

SEA SHELLS CON BROCCOLI

Steps:

• cook sea shells (noodles) to package directions, adding broccoli the last 2-3 minutes of cooking time.
• Drain, cover, and set aside.
• Heat olive oil in a larg skillet; add garlic, basil rosemary, and sun dried tomatoes.
• cook 1 minute.
• add wine and reduce by 1/2. Add broth.
• Toss broccoli and shells with broth mixture and stir until heated through.
• Add cheese and season to taste with salt and pepper.

SPICY UNSTUFFED PASTA SHELLS WITH ROASTED GARLIC AND CHèVRE

Steps:

• Preheat the oven to 375°F.
• Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
• Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about 2 minutes.
• Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about 2 minutes. Dollop the remaining 3 ounces chèvre all over.
• Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
• Top with the parsley and more red pepper flakes. Serve warm.

SPICY BROCCOLI WITH PARMESAN CHEESE

Steps:

• Toast the almonds in a 4-quart saucepot over medium-high heat until lightly browned. Remove the almonds from the pot and set aside.
• In the same saucepot, heat the oil over medium-high heat. Add the garlic, broccoli and crushed red pepper and cook for 2 minutes, stirring occasionally.
• Add the wine and broth to the saucepot and cook for 3 minutes, stirring to scrape up any brown bits from the pot. Reduce the heat to low and cook for 3 minutes or until the broccoli is tender-crisp.
• Stir in the Parmesan cheese and cook for 2 minutes or until the broccoli is tender. Stir in the lemon zest and sprinkle with the toasted almonds.

CHEESY SHELLS AND BROCCOLI CASSEROLE

Steps:

• Heat oven to 350°F.
• Combine broccoli and dressing. Prepare Dinner as directed on package. Stir in broccoli mixture.
• Spoon into13x9-inch baking dish sprayed with cooking spray. Combine cracker crumbs with butter. Sprinkle over casserole.
• Bake 15 to 20 min. or until heated through.