Best Pasta With Spicy Broccoli And Cauliflower Recipes

WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER

Whole-Family Pasta with Broccoli and Cauliflower image

Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!

Provided by ChefBillT

Categories Main Dish Recipes Pasta

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

12 ounces penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
3 cups broccoli florets
2 cups cauliflower florets
½ teaspoon salt
⅔ cup low-sodium vegetable or chicken broth
2 tablespoons butter
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
¼ teaspoon black pepper
½ cup grated Parmigiano-Reggiano cheese

Steps:

Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g

SPICY ORECCHIETTE WITH BROCCOLI

Spicy Orecchiette with Broccoli image

Broccoli adds a slight sweetness to this spicy vegetarian dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 7

Ingredients

Coarse salt and ground pepper
12 ounces orecchiette or other short pasta
2 tablespoons olive oil
2 garlic cloves, thinly sliced
1/4 to 1/2 teaspoon red-pepper flakes
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced
1/2 cup grated Parmesan

Steps:

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.

Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g

PASTA WITH BROCCOLI, CAULIFLOWER AND BEANS

Pasta With Broccoli, Cauliflower and Beans image

I just saw this recipe on the Today Show website. It looks good, so I wanted to save it here. I would probably cut out some of the butter to make it a bit healthier.

Provided by MarlaM

Categories Beans

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb penne or 1 lb fusilli
4 garlic cloves, sliced
2 tablespoons extra-virgin olive oil
1 small head of broccoli, cut into 2-inch florets
1 small head cauliflower, cut into 2-inch florets
2 -4 ounces stock or 2 -4 ounces water
2 tablespoons butter
1 (14 ounce) can white beans
parmigiano-reggiano cheese, for sprinkling
salt

Steps:

Cook pasta 2 minutes less according to package time.
Strain and reserve.
While the pasta is cooking, in a large pot, brown garlic in olive oil over medium heat until golden, about 3 to 4 minutes.
Add broccoli and cauliflower and cook 1 minute.
Add a pinch of salt, stir, cover and cook for 3 minutes.
Add stock, butter and white beans.
Cook until the beans warm and the sauce slightly thickens, about 5 minutes.
Add cooked pasta and heat through, about 1 minute.
Adjust seasoning with salt and pepper.
Plate into bowls and serve with Parmigiano-Reggiano cheese.