PARMESAN-ROASTED BROCCOLI
Looking for a new way to eat broccoli? Try Ina Garten's Parmesan-Roasted Broccoli, with lemon, Parmesan and pine nuts, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
- Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.
BROCCOLI TAHINI PASTA SALAD
This healthy broccoli pasta salad is made with a tangy, vegan no-mayo tahini dressing - perfect for summer picnics!
Provided by Jeanine Donofrio
Categories Salad
Time 40m
Yield 4 to 6
Number Of Ingredients 18
Steps:
- In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
- Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
- In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
- In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.
BROCCOLI PINE NUT PASTA SALAD
Make and share this Broccoli Pine Nut Pasta Salad recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan; add the garlic and saute in the oil for about 2 minutes, stirring frequently.
- Remove from the heat.
- Place cooked pasta into a serving bowl; add garlic-oil mixture and toss gently.
- Add the broccoli, bell peppers, tomatoes, and capers to the pasta; toss to combine.
- Right before ready to serve, add in the lemon juice and salt and pepper to taste; toss gently.
- Sprinkle pine nuts and parsley on top; serve immediately.
- Pass around a cruet of balsamic vinegar and lemon wedges for those who want to add a little splash of zesty flavor to their pasta dish.
Nutrition Facts : Calories 357, Fat 16.6, SaturatedFat 2, Sodium 77.3, Carbohydrate 44.9, Fiber 2.9, Sugar 3.1, Protein 10.1
PASTA WITH BROCCOLI-PINE NUT PESTO
Provided by Michael Thompson
Categories Pasta Vegetarian Quick & Easy Basil Pine Nut Broccoli Healthy Bon Appétit Italy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cook broccoli florets in large pot of boiling salted water until just tender, about 6 minutes. Using slotted spoon, transfer broccoli to colander and drain. Add pasta to same pot of water and cook until tender but still firm to bite. Drain pasta; reserve 3/4 cup cooking liquid. Return pasta to same pot.
- With processor running, drop pine nuts and garlic through feed tube and chop finely. Scrape down sides of work bowl. Add broccoli, 1/4 cup reserved cooking liquid, oil, vinegar and crushed red pepper, process to coarse puree. Pour sauce over pasta; toss over medium-low heat until heated through, adding remaining cooking liquid as needed if sauce is too thick. Season with salt and pepper. Serve, passing cheese separately.
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