Best Broccoli Pasta In A Fresh Tomato Sauce Recipes

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AWESOME BROCCOLI MARINARA



Awesome Broccoli Marinara image

This is a great quick version of an Italian traditional side dish in our family all the way from Italy. You can use fresh tomatoes and basil. However, as a mother of four, I opt for the quick method as I'm sure other parents of small ones can appreciate. The kids really love this dish too. Buon Appetito!

Provided by Debra

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 5

2 tablespoons olive oil
1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
1 pound broccoli florets
2 cloves garlic, chopped
salt and pepper to taste

Steps:

  • Heat olive oil in a large skillet over medium heat. Add garlic, and cook for a few minutes, stirring constantly. Pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. Place the broccoli on top of the tomatoes, and season with a little salt and pepper. Cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. Do not over cook the broccoli, it should be a vibrant green. Pour into a serving dish, and toss to blend with the sauce before serving.

Nutrition Facts : Calories 121.5 calories, Carbohydrate 11.4 g, Fat 7.2 g, Fiber 3.8 g, Protein 4.1 g, SaturatedFat 1 g, Sodium 197.2 mg, Sugar 4.5 g

BROCCOLI PASTA IN A FRESH TOMATO SAUCE



Broccoli Pasta in a Fresh Tomato Sauce image

Determined to create my very own, 100% original pasta recipe, which I could call "mine" in all honestly, I made this for lunch today and was so thrilled with its fresh, light taste that I just HAD to post it and let everyone know that I'm not as unimaginative as I though! :) Reserving the pasta water saves some of the nutrients of broccoli from getting wasted.

Provided by Anu_N

Categories     One Dish Meal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

4 ounces pasta (Fusili works best!)
1/2 cup broccoli floret
2 -2 1/2 cups water
3 medium tomatoes, finely chopped
1/2 medium onion, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/2 teaspoon dried parsley
1 1/2 teaspoons olive oil
salt
pepper
parmesan cheese, grated (optional)

Steps:

  • Bring a medium pot of lightly salted water to a boil.
  • Add pasta and cook for about 5-8 minutes.
  • Stir in broccoli and cook 5-8 minutes more, or until pasta is al dente.
  • Drain, reserving 1/2 cup of the water.
  • Heat oil in a medium saucepan and saute the chopped onion until translucent.
  • Add the chopped tomatoes, salt, pepper, and 1/2 cup of the pasta-broccoli water.
  • Cover the saucepan and simmer for 5 minutes.
  • Uncover, increase the flame to high, and cook for another 5 minutes, or until the most of the water has evaporated.
  • Remove from heat and season with basil, parsley and oregano.
  • Stir in the cooked pasta-broccoli mixture and mix well to coat.
  • Sprinkle with parmesan cheese and serve hot!

SKILLET BROCCOLI SPAGHETTI



Skillet Broccoli Spaghetti image

This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it's mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don't have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.

Provided by Ali Slagle

Categories     pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 garlic cloves
1 1/2 pounds broccoli
1/4 cup unsalted butter
4 anchovy fillets
12 ounces spaghetti (or another pasta that cooks in 10 minutes)
Kosher salt
½ teaspoon red-pepper flakes
Grated Parmesan, for serving (optional)

Steps:

  • Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
  • To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
  • Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

PENNE PASTA WITH BROCCOLI & TOMATO SAUCE



PENNE PASTA WITH BROCCOLI & TOMATO SAUCE image

My good friend Norma recently gave me a bag full of recipes that she has no use for. What a great friend! This luscious-sounding recipe came from there. Photo: Pillsbury.com

Provided by Ellen Bales

Categories     Pasta

Time 30m

Number Of Ingredients 9

12 oz (3-1/2 cups) uncooked penne pasta
3 1/2 c broccoli florets
1 Tbsp olive oil
2 to 4 clove garlic, minced
1 can(s) (28 oz.) crushed tomatoes with added puree, undrained
1/4 c dry red wine
1 Tbsp chopped fresh basil - or - 1 tsp. dried basil leaves
1 tsp sugar
1/2 tsp salt

Steps:

  • 1. Cook penne pasta to desired doneness as directed on package, adding broccoli during last 4 minutes of cooking time.
  • 2. Meanwhile, in a large skillet, heat oil over medium heat until hot. Add garlic; cook and stir 2 to 3 minutes or until tender. Stir in tomatoes and remaining ingredients; simmer 15 to 20 minutes or until thickened, stirring occasionally.
  • 3. To serve, drain penne and broccoli; arrange on serving platter. Spoon sauce over top. If desired, sprinkle with Parmesan cheese.

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