Best Rice Noodles With Broccoli Pesto Recipes

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BROCCOLI PESTO



Broccoli Pesto image

This vibrant broccoli pesto is quick and easy to make! Whizz it together and toss it with pasta for a fresh, flavorful weeknight dinner.

Provided by Jeanine Donofrio

Categories     Component

Number Of Ingredients 13

1 heaping cup very small broccoli floret pieces
½ cup fresh basil or parsley
⅓ cup extra-virgin olive oil
¼ cup grated Parmesan cheese or 1 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 garlic cloves
½ teaspoon sea salt
Freshly ground black pepper
8 ounces pasta (cooked al dente)
2 tablespoons toasted pine nuts
Red pepper flakes (to taste)
Additional Parmesan or Vegan Parmesan

Steps:

  • Bring a medium pot of water to boil and place a bowl of ice water nearby. Blanch the broccoli in the boiling water for 30 seconds, and then use a slotted spoon to scoop it into the ice water to stop the cooking process. Drain and pat dry.
  • Place the broccoli into a food processor with the basil, olive oil, cheese, lemon juice and zest, garlic, salt, and several grinds of fresh pepper. Pulse until combined.
  • If desired, toss the pesto with the cooked pasta. Serve with pine nuts, red pepper flakes, and additional cheese. Season to taste and serve.

RICE NOODLES WITH BROCCOLI-ALMOND PESTO



Rice Noodles with Broccoli-Almond Pesto image

Rice noodles have a pleasing nutty flavor. Use this pumped-up pesto to top eggs, beans, and whole grains.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 8

1 head broccoli, florets and sliced stems
6 tablespoons sliced toasted almonds
1/4 cup fresh basil leaves
1 clove garlic, minced
2 tablespoons lemon juice
6 tablespoons olive oil
Coarse salt and pepper
8 ounces medium rice noodles

Steps:

  • Bring a medium pot of well-salted water to a boil. Cook broccoli florets and stems until bright green and just tender, about 2 minutes. Remove with a slotted spoon and let cool slightly. (Reserve water.) Roughly chop 1 cup cooked florets; set aside. In a blender, puree remaining florets, almonds, basil, garlic, and lemon juice. Add olive oil. Season with salt and pepper; set aside.
  • Return water to a boil and cook rice noodles, according to package instructions. Reserve 1 cup cooking water, drain noodles, and return to pot. Toss with pesto, adding reserved pasta water until creamy. Top each bowl with chopped florets, small basil leaves, and remaining almonds. Season with pepper.

Nutrition Facts : Calories 512 g, Fat 28 g, Fiber 6 g, Protein 10 g, SaturatedFat 3 g

NOODLES WITH PESTO, PARMESAN AND BROCCOLI



Noodles with Pesto, Parmesan and Broccoli image

Provided by Aviva Goldfarb

Categories     Onion     Pasta     Sauté     Quick & Easy     High Fiber     Parmesan     Broccoli     Summer     Bon Appétit     Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 16-ounce package wide egg noodles
1/4 cup olive oil
1 large onion, chopped
3 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
8 cups broccoli florets (from about 4 large stalks)
1 cup grated Parmesan cheese
3/4 cup purchased pesto

Steps:

  • Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain noodles, reserving 1 cup cooking liquid.
  • Heat olive oil in heavy large pot over medium heat. Add onion, garlic and dried red pepper and sauté until onion is translucent, about 5 minutes. Add broccoli and 1/4 cup reserved noodle cooking liquid. Cover pot and cook until broccoli is crisp-tender, about 4 minutes. Add noodles, 1/2 cup Parmesan cheese and pesto. Toss until noodles are evenly coated, adding remaining reserved liquid by tablespoonfuls if mixture is dry. Season to taste with salt and pepper. Transfer mixture to large bowl. Sprinkle with remaining 1/2 cup Parmesan cheese.

THAI PESTO



Thai Pesto image

Add the taste of Thai to noodles, salad, rice, or any dish with this versatile, full-flavored sauce! Serve immediately or refrigerate in an air-tight container until needed.

Provided by she_cooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 10

Number Of Ingredients 8

1 bunch cilantro
¼ cup peanut butter
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 tablespoons minced fresh ginger
1 ½ tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon cayenne pepper

Steps:

  • Blend cilantro, peanut butter, garlic, olive oil, ginger, fish sauce, brown sugar, and cayenne pepper in a blender until smooth.

Nutrition Facts : Calories 84.1 calories, Carbohydrate 3.4 g, Fat 7.4 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 197 mg, Sugar 2.1 g

NOODLES WITH BROCCOLI



Noodles with Broccoli image

I found a recipe for a noodle and broccoli side dish, then changed it to use what I had on hand and to make it faster. Wow, it is good!-Janene Christensen, Eureka, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

5 cups chicken broth
4 cups uncooked spiral pasta or egg noodles
4 cups frozen broccoli florets
1/2 cup shredded Asiago cheese, divided
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup butter, cubed
2 tablespoons canola oil

Steps:

  • In a large saucepan, bring broth to a boil; add pasta and broccoli. Cook, uncovered, for 5-6 minutes or until tender; drain. , In a large skillet, saute the pasta, broccoli, 1/4 cup cheese, salt and garlic powder in butter and oil; toss to coat. Sprinkle with remaining cheese.

Nutrition Facts : Calories 663 calories, Fat 35g fat (18g saturated fat), Cholesterol 74mg cholesterol, Sodium 1599mg sodium, Carbohydrate 68g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

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