PASTA WITH BROCCOLI, MUSHROOMS, TOMATOES AND PARMESAN CHEESE
A simple yet fabulous dish with fresh vegetables and pasta served with a buttery sauce and Parmesan cheese.
Provided by Creative Culinary
Categories Pasta, Potatoes, Rice & Grains
Time 35m
Number Of Ingredients 10
Steps:
- Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
- Add uncooked spaghetti and cook for 8 minutes.
- Put mushrooms and tomatoes in the bottom of a large serving bowl.
- Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let them sit for a minute or two.
- Add Parmesan, butter,, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top and fresh lemon sections.
Nutrition Facts : ServingSize 1 8, Calories 373 kcal, Carbohydrate 36 g, Protein 13 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 56 mg, Sodium 557 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 7 g
PASTA,MUSHROOMS AND BROCCOLI W/ CREAMY TOMATO SAUCE
I am not partial to pasta salad, but my husband is,and this one is the only one I truly like.It's from a cookbook titled The Pasta Salad Cookbook. The only changes I made was to slice the mushrooms thickly,and add some Parmesan while mixing it for the final time - and of course, add more to my serving.
Provided by HEP MEP
Categories Vegetable
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta until al dente,drain and toss with 1 tbl.
- olive oil.
- Heat 3 tbls.
- olive oil in a large skillet,add the mushrooms and saute quickly over high heat until golden Rmove from heat and add cream,tomatoes and seasonings.
- Mix well and cool to room temperature.
- Toss the mushroom,tomato and cream mix with the pasta.
- Add the broccoli just before serving and toss gently again.
- Taste for seasonings and adjust to your liking.
- Serve at room temperature and pass the grated Parmesan separately.
PASTA WITH MUSHROOMS AND BROCCOLI
Broccoli stems and flowers can be prepared and cooked separately, like two different vegetables. For this pasta I used a vegetable peeler to shred the broccoli stems into thin ribbons, which I cooked briefly with the mushrooms. I sliced the crowns very thin and blanched them briefly with the pasta. The result is a dish with different textures and shades of green: the stems should be crisp-tender, their color faded. The crowns will be bright green, and 2 to 2 1/2 minutes cooking will render them tender but not mushy.
Provided by Martha Rose Shulman
Categories dinner
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
- Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
- When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.
PASTA WITH MUSHROOMS, TOMATOES, AND BROCCOLI CREAM
This is a great recipe I got from my friend in Portland, OR. It is always refreshing and very healthy. Great for any season!
Provided by emmalie
Categories Spaghetti
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut broccoli into florets with 1 inch stem.
- Drop broccoli into pot of boiling salted water.
- Boil until easily pierced with a knife.
- Drain.
- In a sauté pan add butter and broccoli.
- Cook over medium-low heat until broccoli is broken down and all the moisture is cooked off.
- Place broccoli in a blender or food processor.
- Add milk and olive oil and puree until a smooth cream (add more milk if needed to make creamy).
- Season with salt and pepper.
- Set broccoli cream aside.
- Cook pasta.
- In sauté pan, head 2 TB olive oil over medium heat.
- Add mushrooms and cook a couple minutes.
- Add chopped thyme and garlic.
- Before garlic begins to brown, deglaze with wine (or broth) and simmer until almost dry.
- Drain pasta and toss with mushroom mixture and lightly toss in chopped tomato.
- On each plate layer broccoli puree with pasta on top.
- Season with salt and pepper, top with cheese.
SPAGHETTI WITH BROCCOLI AND MUSHROOMS
This spaghetti dish is very easy to prepare and you can also substitute other types of pasta for a change. I have also used half broccoli and half spinach for a nice change. Crusty French bread and a garden salad make this a delicious meal.
Provided by Denise
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 40m
Yield 5
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
- Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
- Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.
Nutrition Facts : Calories 633.2 calories, Carbohydrate 77.9 g, Cholesterol 66.4 mg, Fat 26 g, Fiber 7.9 g, Protein 24.1 g, SaturatedFat 15.4 g, Sodium 2079.4 mg, Sugar 5.4 g
PENNE WITH BROCCOLI AND MUSHROOMS
Categories Milk/Cream Mushroom Pasta Vegetarian Quick & Easy High Fiber Parmesan Broccoli Fall Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
- Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.
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