Best Fresh Broccoli With Spinach Fusilli Recipes

FUSILLI & BROCCOLI

Fusilli & Broccoli image

Found this in a magazine.Cut out most of the oil it called for as it really didn't need that much. Great main entree. Or a great side dish with chicken or seafood.

Provided by Katha

Categories Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces fusilli (I like the long kind broken in half)
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 cup low-sodium low-fat chicken broth
1 head fresh broccoli, cut in flowerets
grated cheese

Steps:

Prepare pasta according to package directions.
In a medium skillet, saute garlic& red pepper in oil about 5 mimutes, until garlic is lightly browned.
add broth keep warm.
Add broccoli to pasta water the last 2-3 minutes.
Drain pasta& broccoli.
Return to pot.
Pour garlic mixture over pasta.
Toss to coat well.
Place in serving bowls.
Dust with cheese if desired.
Serve 8.

Nutrition Facts : Calories 235.5, Fat 2.6, SaturatedFat 0.4, Sodium 12.3, Carbohydrate 44.5, Fiber 2.6, Sugar 1.4, Protein 8

FRESH BROCCOLI WITH SPINACH FUSILLI

Fresh Broccoli With Spinach Fusilli image

Excellent fresh tasting pasta with no heavy cream sauce. I have also made with whole wheat pasta with excellent results. From the Joy of Pasta by Joe Famularo and Louise Imperiale. Serve with valpolicella or other dry medium bodied red wine.

Provided by Vicki in CT

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup olive oil
1 small onion, finely chopped
1 large garlic clove, finely chopped
1 large carrot, finely chopped
1 teaspoon capers, drained
3/4 cup beef stock (or broth, can sub veg stock to make vegetarian)
1/4 teaspoon red pepper flakes (to taste)
1/2 bunch broccoli, cut into 1-inch lengths (steamed for 3-5 minutes and drained)
1/2 lb spinach fusilli (or plain fusilli)
1/2 cup romano cheese, freshly grated

Steps:

In medium skillet heat olive oil. Saute onion and garlic 2 minutes. Add carrot and capers and cook 1 minute longer.
Add beef stock and pepper flakes. Cook slowly for five minutes.
Meanwhile cook fusilli al dente. Drain and return to pan.
Stir in sauce and broccoli into pasta and HALF the cheese.
Serve hot topped with the remaining cheese.

Nutrition Facts : Calories 486.1, Fat 22.5, SaturatedFat 7, Cholesterol 29.5, Sodium 549.3, Carbohydrate 52.5, Fiber 4.6, Sugar 4.1, Protein 19.5

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