Thick Spaghetti With Green Cauliflowerbucatini Con Broccoli Recipes

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WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER



Whole-Family Pasta with Broccoli and Cauliflower image

Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!

Provided by ChefBillT

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 6

Number Of Ingredients 11

12 ounces penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
3 cups broccoli florets
2 cups cauliflower florets
½ teaspoon salt
⅔ cup low-sodium vegetable or chicken broth
2 tablespoons butter
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
¼ teaspoon black pepper
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
  • Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
  • Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g

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

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.

SPAGHETTI CARBONARA WITH BROCCOLI



Spaghetti Carbonara with Broccoli image

This is a great way to get kids to eat broccoli?with pasta, bacon and cheese!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
4 large eggs
Freshly ground pepper
3 slices thick-cut bacon, chopped
12 ounces spaghetti
4 cups broccoli florets, cut into 1-inch pieces (about 8 ounces)
1/3 cup grated Parmesan cheese, plus more for serving
3 scallions, thinly sliced

Steps:

  • Bring a large pot of salted water to a boil. Beat the eggs with a few grinds of pepper in a small bowl; set aside. Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of the boiling water from the pot.
  • Meanwhile, cook the pasta in the pot of boiling water as the label directs for al dente; add the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot over medium-low heat. Add the bacon and stir to coat. Pour in the beaten eggs and gently cook, stirring, until the sauce is thickened and coats the pasta but the eggs are not scrambled, about 2 minutes.
  • Remove the pot from the heat and stir in the cheese and all but 2 tablespoons of the scallions. Stir in enough of the reserved cooking water to make a creamy sauce. Divide among bowls and sprinkle with the reserved scallions and more cheese.

Nutrition Facts : Calories 510, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 204 milligrams, Sodium 593 milligrams, Carbohydrate 70 grams, Fiber 6 grams, Protein 27 grams, Sugar 3 grams

SPAGHETTI WITH BROCCOLI AND MUSHROOMS



Spaghetti with Broccoli and Mushrooms image

This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.

Provided by Denise

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 40m

Yield 5

Number Of Ingredients 10

1 pound uncooked spaghetti
2 (10 ounce) packages frozen chopped broccoli
2 (4.5 ounce) cans sliced mushrooms, drained
½ cup butter
1 tablespoon salt
2 teaspoons ground black pepper
1 cup grated Parmesan cheese
2 teaspoons lemon juice
1 teaspoon garlic powder
1 teaspoon dried basil

Steps:

  • Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
  • Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
  • Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

Nutrition Facts : Calories 633.2 calories, Carbohydrate 77.9 g, Cholesterol 66.4 mg, Fat 26 g, Fiber 7.9 g, Protein 24.1 g, SaturatedFat 15.4 g, Sodium 2079.4 mg, Sugar 5.4 g

CUNETTO'S SPAGHETTI CON BROCCOLI (ACTUAL RECIPE)



Cunetto's Spaghetti Con Broccoli (Actual Recipe) image

This is the famous dish from Cunetto House of Pasta on "The Hill" in St. Louis. Recipe published in the Riverfront Times' Recipes 1997. This is not the same as the Pasta House version. . .this is a white sauce, not a pink one! This recipe is fast enough for a mid-week meal, but fancy enough to serve at a dinner party! Feel free to lighten it up a bit with light margarine and fat-free half and half (I have done it many a time with great results).

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb spaghetti, cooked (shells work well too)
24 ounces half-and-half cream
1/4 cup butter
1/2 lb small broccoli floret
1 cup sliced mushrooms
1/4 cup minced parsley
1 1/2 teaspoons fresh minced garlic
1 tablespoon black pepper
2 teaspoons salt
3/4 cup freshly grated parmesan cheese (may increase to 1 cup for a thicker sauce if need be)

Steps:

  • Combine cream, butter, broccoli, mushrooms, parsley and seasonings in a sauce pan over medium heat for 3-5 minutes.
  • Increase the heat of the cream sauce slightly and bring to a boil.
  • When cream sauce boils, add cooked and drained spaghetti noodles to the sauce.
  • Reduce over medium heat until cream sauce clings to the spaghetti.
  • Remove from heat and toss in parmesan cheese, a little at a time until desired sauce consistency is achieved.

Nutrition Facts : Calories 855.3, Fat 38.7, SaturatedFat 23.2, Cholesterol 110.4, Sodium 1646.7, Carbohydrate 98.5, Fiber 4.4, Sugar 3.9, Protein 29.9

CHICKEN BROCCOLI SPAGHETTI



Chicken Broccoli Spaghetti image

Jeanette Fuehring's cheesy chicken and broccoli dish makes enough for two meals. "I serve one casserole for supper the night I make it and freeze the other for a quick dinner later," says the Concordia, Missouri cook.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 8

1-1/2 pounds boneless skinless chicken breasts
1 package (1 pound) spaghetti
2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/4 cups water
1 package (16 ounces) process cheese (Velveeta), cubed
1/4 teaspoon pepper

Steps:

  • Place chicken in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until no longer pink. Meanwhile, cook spaghetti according to package directions; drain. Drain chicken and cut into cubes; set aside., In a Dutch oven, bring 1 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender. Drain and set aside. In the same pan, combine soups and water. Stir in cheese; cook and stir until cheese is melted. Stir in the chicken, broccoli, pepper and spaghetti., Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Bake remaining casserole, uncovered, at 350° for 30-40 minutes or until lightly browned and edges are bubbly., To bake frozen casserole: Completely thaw in the refrigerator. Cover and bake at 350° for 45-50 minutes or until heated through.

Nutrition Facts : Fat 28 g fat (14 g saturated fat), Cholesterol 117 mg cholesterol, Sodium 1,707 mg sodium, Carbohydrate 71 g carbohydrate, Fiber 3 g fiber, Protein 50 g protein.

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS



Spaghetti With Broccoli Rabe, Toasted Garlic and Bread Crumbs image

Broccoli rabe can take whatever you throw at it and still shine. Its mild but distinctive bitterness dominates almost anything you cook it with - but what's wrong with that? So a pasta sauce that features it teamed with garlic and chili flakes is a natural. Add bread crumbs for crunch and the dish is a real winner. You can use the same pot for cooking the broccoli and the pasta; you can use the same skillet for toasting the bread crumbs and finishing the dish. The whole thing will be done within 20 or 30 minutes, and it will showcase broccoli rabe beautifully, as it deserves.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

Salt
1/2 cup extra virgin olive oil, more as needed
3 or 4 cloves of garlic, peeled and slivered
1 cup bread crumbs, preferably homemade
1/4 teaspoon red pepper flakes, or to taste
About 1 pound broccoli rabe, trimmed and washed
1 pound spaghetti, linguine or other long pasta
Freshly ground black pepper
Freshly grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
  • Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
  • Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
  • When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

RED-WINE SPAGHETTI WITH BROCCOLI



Red-Wine Spaghetti with Broccoli image

Categories     Garlic     Pasta     Vegetarian     Quick & Easy     Parmesan     Broccoli     Red Wine     Gourmet

Yield Makes 4 main-course or 8 first course servings

Number Of Ingredients 11

1 3/4 lb broccoli, thick stems discarded
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
4 garlic cloves, finely chopped (2 tablespoons)
1/2 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Accompaniment: finely grated Parmigiano-Reggiano

Steps:

  • Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
  • Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
  • Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

THICK SPAGHETTI WITH GREEN CAULIFLOWER/BUCATINI CON BROCCOLI



THICK SPAGHETTI WITH GREEN CAULIFLOWER/BUCATINI CON BROCCOLI image

Categories     Vegetarian     Dinner     Broccoli     Fall

Yield 4 people

Number Of Ingredients 11

¼ cup Filippo Berio Extra-Virgin Olive Oil
1 large onion, diced
3 anchovy fillets in olive oil, drained and minced
1 package (1/30 ounce or a pinch) powdered saffron dissolved in ¼ cup warm water
1/2 cup pine nuts
1/3 cup currants or diced raisins
4 to 6 quarts water
2 1/2 tablespoons fine sea salt
1 head green cauliflower (1½ pounds), washed, trimmed, and cut into small florets
1 pound bucatini, perciatelli, or spaghetti
2 tablespoons tomato paste

Steps:

  • ¼ cup Filippo Berio Extra-Virgin Olive Oil 1 large onion, diced 3 anchovy fillets in olive oil, drained and minced 1 package (1/30 ounce or a pinch) powdered saffron dissolved in ¼ cup warm water 1/2 cup pine nuts 1/3 cup currants or diced raisins 4 to 6 quarts water 2 1/2 tablespoons fine sea salt 1 head green cauliflower (1½ pounds), washed, trimmed, and cut into small florets 1 pound bucatini, perciatelli, or spaghetti 2 tablespoons tomato paste

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SPAGHETTI CON BROCCOLI RECIPE - COOK.ME RECIPES
2020-03-06 Start by cooking the spaghetti and broccoli in a large pan of boiling water. As the pasta is cooking, sauté mushrooms and garlic in a skillet. Add cream and bring to a simmer before stirring in the spaghetti and broccoli. Finish the dish by …
From cook.me


EASIEST PASTA AND BROCCOLI RECIPE - SKINNYTASTE
2018-07-13 Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic. Cook until golden, reduce flame to low and add pasta back to the pot. Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.
From skinnytaste.com


SPAGHETTI WITH GREEN GARLIC AND OLIVE OIL - RECIPE - FINECOOKING
Add the green garlic and 2 big pinches of salt; stir to coat. Cover and cook, stirring frequently, until wilted and softened, 5 to 7 minutes. Remove the pan from the heat. Boil the spaghetti until just al dente, about 1 minute less than package timing. Set aside about 1/2 cup of the cooking water and drain the pasta.
From finecooking.com


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