Ziti With Fresh Broccoli Sauce Recipes

ZITI CHICKEN AND BROCCOLI

Steps:

• In a large pot of salted boiling water, place pasta and cook for 8 to 10 minutes, until pasta is al dente. Drain.
• In a large skillet, saute garlic in butter over medium heat. Stir in the heavy cream, chicken broth, and bouillon. Add Parmesan cheese, salt, and pepper. Add cornstarch (adjust amount to thicken sauce to your liking). Simmer all together for about 20 minutes.
• Once sauce is cooked and thickens, add broccoli and artichoke hearts, stir all together and cook for another 2 to 3 minutes. Once sauce is done, put cooked ziti pasta in a large bowl, pour sauce over pasta and toss to coat and mix. Then add the chicken pieces and mix all together. Serve. Delicious!

ZITI WITH FRESH BROCCOLI SAUCE

Steps:

• Place garlic in heavy skillet; pour in enough oil to cover garlic.
• Cook over med heat until garlic begins to brown.
• Cook broccoli in small amount of boiling water until tender, drain; cool slightly. Puree broccoli in blender.
• Add garlic and olive oil; whirl until garlic is pureed. With motor running, slowly pour in remaining oil and mix until mixture reaches mayonnaise-like consistency.
• Stir in salt and pepper to taste. Pour over hot, freshly cook ziti in warmed serving bowl. Toss gently to mix well.

ZITI CON BROCCOLI DI RAPE E SALSICCE (ZITI WITH BROCCOLI DI RABE AND SAUSAGE)

Steps:

• Grill or broil the sausage in advance. When cooled, slice it thin and set aside. Wash and drain the broccoli di rape and set it aside. In a large pot, put 10 quarts water on to boil, with 3 tablespoons coarse salt added, and immediately start preparing the sauce. Add the ziti to the pot when the water boils and cook until al dente. In a large, deep, heavy skillet with a fitted lid, heat the olive oil, add the garlic, and saute, uncovered, until golden, about 2 minutes. Add the broccoli di rape, 1/4 teaspoon salt, and pepper flakes, cover, and stream 5 minutes, stirring occasionally. Stir in the sausage. Add the butter and chicken stock, and cook over high heat, uncovered, about 3 minutes, until the liquids are slightly reduced. Add the drained pasta to the sauce and toss gently. Sprinkle on 1/2 of the cheese, toss again, serve immediately, and distribute the remaining cheese over the pasta.

ZITI WITH MUSSELS AND BROCCOLI

Steps:

• Place the mussels in a saucepan with the bay leaf and cloves. Cover tightly and cook over high heat, shaking the pan occasionally, about 3 minutes or until all the mussels are opened.
• Remove the mussels with a slotted spoon and set aside to cool. Reserve the broth from the mussels, and strain. When the mussels are cool enough to handle, remove the meat and discard the shells.
• Cut the broccoli into florets by removing the stems, then peel and cut the stems into bite-size pieces. Drop the broccoli into boiling salted water to cover and when the water returns to a boil, cook exactly 1 minute. Scoop out the broccoli and let the water return to a boil.
• Add the ziti to the boiling water, stir and cook about 9 minutes, or to the desired degree of doneness. Do not overcook. Drain.
• Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, but do not brown. Add the tomatoes, tomato paste, the reserved mussel cooking liquid, oregano, jalapeno pepper, salt and pepper. Bring to a boil and simmer 5 minutes.
• Add the drained ziti and cook, stirring, for 2 minutes. Add the mussels, the broccoli and butter. Toss and serve.

CREAMY BAKED ZITI WITH BROCCOLI

Steps:

• Preheat oven to 350°.
• Cook penne in boiling salted water until al dente.
• Drain pasta and place in large bowl.
• Heat olive oil over medium heat and saute garlic for about 1 minute.
• Combine garlic, broccoli, Parmesan cheese and cream with penne.
• Spoon mixture into a large baking dish and top with mozzarella cheese.
• Bake, covered for 20 to 30 minutes.
• Note: Can be made up until baking point and refrigerated until dinner time.

ZITI WITH CHICKEN AND BROCCOLI

Steps:

• Place the chicken breasts one at a time on a flat surface. Using a sharp knife, cut the breasts in half, then lengthwise into thin strips, about 1/2-inch thick.
• Cut the broccoli into florets, peel the stems and cut them into thin slices.
• Bring 4 quarts of salted water to a boil and add the broccoli. Cook for 3 minutes. Do not overcook; the broccoli must remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil and add the ziti. Stir and cook according to package directions. The pasta should be al dente. Drain and reserve 1/2 cup of the cooking liquid.
• Heat the oil in a large skillet. Add the chicken breasts, salt and pepper. Cook and stir over medium high heat for 1 minute. Add the garlic, stir and cook briefly; do not brown. Add the tomatoes, rosemary, oregano, pepper flakes and cook, stirring, for 1 minute. Add the cream, bring to a boil and simmer for 2 minutes.
• Add the broccoli and the pasta into the tomato mixture. Add the reserved 1/2 cup of cooking liquid, salt and pepper. Bring to a simmer, add the parsley and cheese and toss well for 1 minute while cooking. Serve immediately.