Best Broccoli Pasta In A Fresh Tomato Sauce Recipes

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BROCCOLI N TOMATO PASTA



Broccoli n Tomato Pasta image

Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

3 quarts water
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.

Nutrition Facts : Calories 348 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 688mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein.

PASTA WITH ROASTED BROCCOLI AND ALMOND-TOMATO SAUCE



Pasta With Roasted Broccoli and Almond-Tomato Sauce image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1/2 cup blanched almonds
1 cup lightly packed fresh basil
1 28-ounce can whole San Marzano tomatoes
1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces
1 head broccoli, florets and some stems, cut into 1 1/2-inch pieces
Freshly ground pepper
12 ounces bucatini or spaghetti
2 cloves garlic
1/2 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and the broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted, about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl.
  • Add the pasta to the boiling water and cook as the label directs. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli.
  • Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 teaspoon salt and 1/2 teaspoon pepper. Drain the pasta and toss with the sauce.

Nutrition Facts : Calories 744, Fat 39 grams, SaturatedFat 5 grams, Sodium 555 milligrams, Carbohydrate 82 grams, Fiber 12 grams, Protein 20 grams

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!

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.

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



Broccoli Pasta image

Believe it or not, the star behind this 5-ingredient supper is overcooked broccoli! We over-steam it here to give the broccoli a delicate and creamy texture, making it perfect for mashing, mixing with pasta water and tossing with pasta.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli (about 1 pound), trimmed and cut into large florets
4 tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground pepper
12 ounces spaghetti
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup grated Parmesan cheese

Steps:

  • Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash.
  • Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain.
  • In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed.

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