Best Farfalle Salad With Grilled Shrimp And Broccoli Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FARFALLE WITH BROCCOLI



Farfalle with Broccoli image

Provided by Giada De Laurentiis

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
  • Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.

FARFALLE WITH BROCCOLI



Farfalle With Broccoli image

Giada De Laurentiis made this on her show and it looked soooo good! I could smell it through the tv! I have edited this recipe to cut the fat content and try to lighten the recipe. I think this should work better. EDITED: I made this for dinner tonight, but I had to make it with "corkscrew" pasta (DSS ate the bowties for a snack). I think it worked wonderfully...the ridges held the sauce nicely. This is a great dish and I will be making this often. The pepper does sneak up on you, so beware!! I also only used 3 anchovy fillets, which I found to be the perfect amount!! Adds a very nice depth to the dish.

Provided by SkinnyMinnie

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb farfalle pasta (bowtie)
2 heads broccoli, trimmed to florets (4 cups)
4 tablespoons olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced (I used 3)
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup parmesan cheese, grated

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Add the pasta and cook, stirring occasionally, for 5 minute.
  • After 5 minute add the broccoli florets to the pasta and stir. Cook for another 4 minute.
  • Drain pasta and broccoli, reserving 1 cup of the pasta water.
  • Meanwhile, in a large skillet, heat the olive oil and butter over medium heat.
  • Add the garlic, anchovies, and red pepper flakes and cook for 5 minute.
  • Add the broccoli and pasta; toss to coat.
  • Add some of the pasta water to make a nice sauce. Season with salt and pepper and Parmesan cheese and toss again to melt some of the cheese and thicken the sauce.
  • Transfer to a platter to serve.

Nutrition Facts : Calories 789.3, Fat 30.2, SaturatedFat 10.8, Cholesterol 40.3, Sodium 758.3, Carbohydrate 106.5, Fiber 11.7, Sugar 7.3, Protein 27.6

FIERI FARFALLE SALAD



Fieri Farfalle Salad image

Provided by Guy Fieri

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 19

3 cups sunchokes (about 1 1/2 pounds total)
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 box mini farfalle pasta, cooked al dente to equal 4 cups cooked (8 ounces dry)
Roasted Red Bell Pepper Pesto, recipe follows
3/4 cup 1/2-inch diced mozzarella
3/4 cup grape tomatoes, quartered
1/4 cup kalamata olives, diced 1/4-inch
1/4 cup green onions, white and light green parts, diced
1/3 cup arugula leaves, loose pack, stems removed
2 tablespoons grated Parmesan
1 tablespoon kalamata olives, rough chop (about 5)
1 tablespoon balsamic vinegar
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon salt
2 cloves garlic, rough chop
1 roasted red bell pepper, rough chop (about 1/2)
2 tablespoons olive oil

Steps:

  • Preheat the oven to 425 degrees F.
  • Peel and dice the sunchokes to 1/2-inch dice. (If you notice that the sunchokes are starting to oxidize and turn in color, cover them with water. When ready to roast them, strain and pat dry prior to tossing in salt and pepper.) Place in a small oven-safe roasting pan with 1 tablespoon olive oil, season with the salt and pepper and roast for 20 to 30 minutes, turning with a spatula after 15 minutes. Set aside to cool.
  • Cook the pasta according to package directions. Drain and toss well with the remaining 1 tablespoon olive oil. Cool to room temperature.
  • Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and the roasted sunchokes and serve.
  • In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, Parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.

FARFALLE SALAD WITH GRILLED SHRIMP AND BROCCOLI



Farfalle Salad with Grilled Shrimp and Broccoli image

Categories     Gourmet

Number Of Ingredients 11

1 pound large shrimp (about 24), shelled and deveined
1 pound broccoli, cut into 1-inch flowerettes and stems cut into 1/4-inch slices
1/2 pound farfalle (bow-tie pasta)
a 28-ounce can peeled whole tomatoes, seeded, drained, reserving 1/4 cup juice, and chopped
1/4 cup red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil

Steps:

  • Prepare grill.
  • In a bowl toss shrimp with salt to taste. Thread shrimp on metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. (Alternatively, shrimp may be cooked without skewers in a hot well-seasoned ridged grill pan over high heat.)
  • In a 6-quart kettle bring 5 quarts salted water to a boil and cook broccoli until crisp-tender, about 5 minutes. Transfer broccoli with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain broccoli well and transfer to a bowl.
  • In same kettle of salted boiling water cook farfalle until just tender and drain in colander, rinsing under cold water to stop cooking.
  • In a large bowl stir together tomatoes with reserved juice, vinegar, garlic paste, sugar, thyme, and parsley. Add farfalle, broccoli, shrimp, pepper, and salt to taste and toss to coat. Just before serving add oil to salad and toss to coat. Salad may be made 2 hours ahead and chilled, covered.

Related Topics