Best Fusilli With Garlicky Broccoli Recipes

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



Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden.

Provided by sophie

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 13

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

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

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

CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE



Chicken, Broccoli and Fusilli in Garlic Cream Sauce image

Provided by Nicholas Puniello

Categories     Milk/Cream     Chicken     Garlic     Pasta     Sauté     Kid-Friendly     High Fiber     Broccoli     Bon Appétit     Boston     Massachusetts     Small Plates

Yield Serves 6

Number Of Ingredients 9

5 cups broccoli florets (from about 1 large bunch)
3/4 pound fusilli or other corkscrew pasta
1/4 cup olive oil
3 tablespoons chopped garlic (about 8 cloves)
3 large skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
1 cup dry white wine
1 cup canned low-salt chicken broth
1 cup whipping cream
1/2 cup grated Parmesan cheese

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 WITH BROCCOLI RABE PESTO AND SQUASH



Fusilli with Broccoli Rabe Pesto and Squash image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1 small acorn squash (about 1 1/4 pounds), halved, seeded and cut into 1 1/2-inch chunks
3 tablespoons extra-virgin olive oil
1/2 teaspoon plus a pinch of red pepper flakes
1 small bunch broccoli rabe, trimmed and chopped
2 tablespoons chopped walnuts
1 clove garlic
1/4 cup grated parmesan cheese
8 ounces fusilli
Freshly ground pepper

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.

Nutrition Facts : Calories 430, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 613 milligrams, Carbohydrate 59 grams, Fiber 7 grams, Protein 15 grams, Sugar 1 grams

FUSILLI WITH BROCCOLI AND ANCHOVIES



Fusilli With Broccoli and Anchovies image

This is Italian country cooking at its best, a simple dish that requires few ingredients and very little time. Use the same pot of water that you use to cook the broccoli for the pasta. Then finish the broccoli and anchovy mixture in a pan while the pasta is cooking, and toss the pasta with the sauce right in the pan.

Provided by Martha Rose Shulman

Categories     quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

1 generous bunch broccoli (about 1 3/4 pounds)
Salt and black pepper
1 pound fusilli pasta
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 to 5 anchovy fillets (to taste), rinsed and chopped
1/2 teaspoon red pepper flakes (optional)
Freshly grated Parmesan or pecorino, for serving

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.

Nutrition Facts : @context http, Calories 395, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 510 milligrams, Sugar 4 grams

FUSILLI WITH CHICKEN AND BROCCOLI RABE



Fusilli with Chicken and Broccoli Rabe image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 teaspoon kosher salt, divided, plus more for the pasta water
1/2 pound (8 ounces) fusilli pasta
1 bunch broccoli rabe, cut into 1-inch pieces
3 tablespoons olive oil
2 cloves garlic, smashed and peeled
1 shallot, sliced
1/2 teaspoon red pepper flakes, optional
Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat
1 cup freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water.
  • Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired.

SUPER-SIMPLE GARLIC BROCCOLI



Super-Simple Garlic Broccoli image

My kids love broccoli, especially with lots of garlic. It's great for a special occasion, but it's so quick that I usually fix it once a week in our home. Everyone gobbles it up. -Caramia Sommers, Oswego, New York

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 5

13 cups fresh broccoli florets (about 2-1/2 pounds)
3 tablespoons olive oil
5 garlic cloves, minced
3/4 teaspoon Italian seasoning
1/4 teaspoon salt

Steps:

  • In a Dutch oven, bring 1/2 in. of water to a boil. Add broccoli; cover and cook for 3-5 minutes or until crisp-tender; drain. Mix remaining ingredients; toss with broccoli.

Nutrition Facts : Calories 53 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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