Best Fusilli Broccoli Recipes

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI

Steps:

• In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
• Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

CHICKEN AND BROCCOLI RABE WITH FUSILLI PASTA

Steps:

• Cook pasta according to package directions in a large pot of boiling, salted water.
• Remove the pasta from the water with a strainer, saving the water in the pot. Set pasta aside.
• Return water to the heat and bring to a boil.
• Blanch broccoli rabe for two minutes, then strain and set aside.
• Dredge chicken in flour, shake off excess.
• Heat oil over medium high heat in a large saute pan and cook chicken for 1 to 2 minutes on each side or until golden brown.
• Add garlic, broccoli rabe, salt and pepper to chicken, toss to combine.
• Add wine and broth, stir to combine and simmer for 3 to 4 minutes.
• Add cooked pasta, stir to combine and remove from heat.
• Serve topped with grated cheese.

FUSILLI WITH BROCCOLI AND CHICKEN

Steps:

• Bring broth to a boil in a medium saucepan. Add chicken. Reduce heat to medium-low; cover. Simmer until cooked through, about 10 minutes. Remove chicken; let cool. Using a fork, shred meat into bite-size pieces. Toss with 1 teaspoon oil and 1/4 teaspoon salt. Set aside.
• Bring a large pot of water to a boil; add salt. Add broccoli, and cook until bright green and tender, about 3 minutes. Remove with a slotted spoon; drain, and pat dry with paper towels. Add pasta to boiling water; cook until al dente. Drain.
• Heat remaining 1/4 cup oil in a large skillet over medium heat until hot but not smoking. Add cooked broccoli and the garlic. Cook, stirring often, 2 minutes. Stir in shredded chicken and cooked pasta. Cook 1 minute more. Remove garlic cloves. Transfer pasta mixture to a large platter. Serve with cheese.

FUSILLI WITH GARLICKY BROCCOLI

Steps:

• Bring a large pot of water to boil over high heat. Add salt and then add the pasta. Cook according to the package directions. After 6 minutes, add the broccoli to the pot with the pasta. Once the pasta is al dente, reserve 1 cup of the cooking water, then drain the pasta and broccoli in a colander.
• Meanwhile, heat the oil in a large skillet over very low heat. Add the garlic and saute just until it begins to sizzle (do not let it brown). Turn the garlic and continue to cook, 1 to 2 minutes. Add the paprika and season with salt and pepper; stir to arrest the browning. If the garlic appears to be coloring, stir it sooner. Continue to cook until the smaller pieces of garlic become golden.
• Add the pasta and broccoli to the garlic oil. Toss together until combined. Add the butter and stir to melt. Add the cheese and stir again. Moisten the pasta, if necessary, with the reserved pasta water. Season to taste with salt and pepper. Garnish with cheese and serve immediately.

CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE

Steps:

• Cook broccoli in large pot of boiling salted water until crisp-tender, about 4 minutes. Using slotted spoon, transfer broccoli to large bowl. Add fusilli to same pot and cook until just tender but still firm to bite. Drain pasta.
• Meanwhile, heat oil in heavy large skillet over high heat. Add garlic and chicken and saut$amp;eacute; until chicken is just cooked through, about 3 minutes. Using slotted spoon, transfer chicken to bowl with broccoli. Add wine, broth and cream to skillet and boil until sauce thickens slightly, about 8 minutes. Add pasta, broccoli, chicken and cheese to sauce and toss until mixture is heated through and coated evenly with sauce.

FUSILLI CHICKEN WITH OVEN-ROASTED TOMATOES AND BROCCOLI

Steps:

• Preheat oven to 400°F.
• Place the plum tomatoes in a baking dish, covering with 1 tablespoon oil, oregano and 1/2 teaspoon salt.
• Bake for 30-40 minutes, until the tomatoes are just browned (DO NOT STIR).
• Meanwhile, bring a large saucepan of water to a boil. Add the broccoli and cook until just tender, about five minutes.
• Drain and set aside.
• Heat 2 tablespoons of the oil in a large frying pan over medium-high heat.
• Add the onion, thyme, chicken and season with salt.
• Cook about 5-7 minutes, until the meat is cooked and beginning to brown, stirring often.
• Add the garlic and cook for 1 minute more, stirring frequently.
• Remove from the heat, stir in lemon juice and season with pepper.
• Set aside and keep warm.
• Cook the fusilli accoring to the directions on the package.
• Drain and place in a large bowl.
• Toss the pasta with the remaining oil.
• Stir the broccoli and chicken mixture into the pasta.
• Add the tomatoes and stir gently to blend.
• Serve immediately.

CHICKEN, BROCCOLI AND FUSILLI PASTA

Steps:

• Cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minute Using a slotted spoon remove broccoli to a large bowl. Add fusilli to same pot and cook pasta al dente (almost done). Drain pasta.
• Meanwhile, heat oil in a heavy large skillet over high heat. Crush garlic and add to oil, slice chicken to 1/2 inch strips and add to oil. Be careful not to let the garlic brown or burn. Cook chicken about 5 minutes.
• Using slotted spoon, transfer chicken to a bowl with broccoli. Add wine, chicken broth and cream to the skillet and boil until sauce thickens slightly, about 8 minute Add pasta, broccoli, chicken, and parmesan and toss until mixture is heated through and coated evenly with sauce.

FUSILLI & BROCCOLI

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.

CPK BROCCOLI AND SUN-DRIED TOMATO FUSILLI

Steps:

• Bring a large pot of salted water to boil. Cook pasta until.
• al dente, 8 to 10 minutes.
• Heat olive oil in a large non−stick frying pan over high heat.
• Add salt and garlic; when the garlic just begins to brown, add.
• thyme and sun−dried tomatoes. Toss and add broccoli.
• When broccoli is heated through, add drained pasta (if pan is not large enough, combine in a large mixing bowl while ingredients are hot).
• Add 1 cup parmesan cheese to all, sprinkling and stirring to mix.
• Serve in warm bowls with a fresh dusting of parmesan cheese.

BROWN RICE FUSILLI WITH BROCCOLI RABE OR GREENS

Steps:

• Bring a large pot of water to a boil. Trim off the bottoms of the broccoli raab stems and slice the remaining part of the stems about 1/2 inch thick. When the water comes to a boil, season generously with salt and add the broccoli raab. Cook for 4 minutes, or until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop fine. Set aside the water for the pasta.
• Heat the oil over medium heat in a large nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic smells fragrant, 30 seconds to a minute, and add the broccoli raab. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
• Bring the water back to a boil and add the fusilli. Cook al dente, about 9 minutes. Stir 1/2 cup of the pasta water into the greens. Drain and toss the pasta with the greens and cheese. Serve at once.

BROCCOLI FUSILLI ALFREDO

Steps:

• Mix Alfredo sauce, broccoli and mustard in medium saucepan; cook on medium heat until heated through, stirring frequently.
• Pour over hot pasta; toss to coat.

FUSILLI WITH BROCCOLI AND ANCHOVIES

Steps:

• Bring a large pot of water to a rolling boil. Cut broccoli crowns from stems, leaving about 1 inch of stem at the base of each crown; set aside thick stems for another purpose.
• Salt boiling water generously and add broccoli. Boil 5 to 6 minutes, until tender enough to break apart with a fork.
• Using a skimmer, tongs or a slotted spoon, transfer broccoli crowns to a bowl of cold water (do not drain water from pot). Drain broccoli, then blot on paper towels. Chop fine.
• Bring water in pot back to a boil and add fusilli.
• While fusilli is cooking, heat 2 tablespoons olive oil over medium heat in a wide, heavy skillet and add garlic, anchovies and red pepper flakes, if using. Cook, stirring and mashing anchovies with the back of a wooden spoon, until fragrant, about 1 minute. Stir in chopped broccoli.
• Add a ladle or two (about 1/2 cup) of the pasta water to the broccoli, season to taste with salt and pepper and stir over medium heat for 5 minutes. Broccoli should be very soft. Remove another ladle of pasta water and set aside.
• Drain pasta and toss at once with broccoli and remaining olive oil. Add water you set aside if you think it needs more moisture. Serve at once, sprinkled with cheese.

FUSILLI WITH BROCCOLI RABE PESTO AND SQUASH

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Toss the squash with 1 tablespoon olive oil, 1/4 teaspoon salt and pinch of red pepper flakes. Spread on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 30 minutes.
• Meanwhile, add the broccoli rabe to the boiling water and cook until bright green and tender, about 2 minutes. Transfer to a colander using a slotted spoon and run under cold water to stop the cooking; pat dry. (Reserve the boiling water.) Pulse 1 cup of the broccoli rabe, the walnuts, garlic, 1/2 teaspoon salt and the remaining 1/2 teaspoon red pepper flakes in a food processor until finely chopped. Add 2 tablespoons water and the remaining 2 tablespoons olive oil and process until thick and smooth. Add 2 tablespoons cheese and pulse to incorporate.
• Add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Return the pasta to the pot and add the remaining cooked broccoli rabe and 1/2 cup of the reserved cooking water. Cook over medium-high heat, stirring, until heated through, about 1 minute. Stir in the pesto, adding more cooking water as needed to loosen; season with salt and pepper. Add the squash and gently toss. Divide among bowls and sprinkle with the remaining 2 tablespoons cheese and more pepper.

FUSILLI WITH SHIITAKE MUSHROOMS BROCCOLI RABE AND PROSCIUTTO SAUCE

Steps:

• First make the sauce. In a skillet heat oil. Add shallots and cook, stirring for 1 minute. Then add mushrooms and cook, stirring occasionally for 5 minutes, or until mushrooms are lightly golden. Now stir in garlic, prosciutto, and red pepper flakes and cook for 30 minutes, and then add chicken stock or broth and simmer for 1 minute. To your pasta, bring a large pot of water to a full rolling boil. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, after 6 minutes of cooking, add the broccoli rabe to the cooking pasta. Drain pasta and broccoli rabe in a colander and transfer to a serving dish. Top with sauce, mixing well. Garnish if desired.

FRESH BROCCOLI WITH SPINACH FUSILLI

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.