Best 5 Broccoli And Pasta Bianco Recipes
Indulge in a symphony of flavors with our exquisite Broccoli and Pasta Bianco, where tender florets of broccoli unite harmoniously with al dente pasta, enveloped in a creamy and flavorful white sauce. This vegetarian delight is a celebration of simple yet refined ingredients that come together to create a dish that is both comforting and elegant. Accompanying this main course are two delectable recipes: a refreshing Broccoli Salad with tangy dressing and a hearty Mushroom Soup that exudes earthy goodness. These culinary creations offer a delightful journey for your taste buds, whether you're seeking a light and crisp side dish or a warm and savory starter.
Here are our top 5 tried and tested recipes!
BROCCOLI AND PASTA BIANCO
I found this in one of those little check stand cook booklets. This one was in Campbell's - Slow down to Cook Faster. I enjoyed it, and although it's shown as a main course, I'd use it more as a side dish. It does border on the bland for some, so experiment with spicing it up a bit. I found my 2-quart baking dish wasn't large enough and had to transfer to a larger one.
Provided by Sandaidh
Categories Penne
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook penne pasta according to directions on package.
- Add broccoli to cooking pasta for the last 5 minutes or so of cooking time; drain.
- Mix soup, milk and pepper in 2 quart shallow baking dish.
- Add pasta/broccoli mix, 3/4 cup mozzarella cheese and 2 TBSP Parmesan cheese; mix gently.
- Top with remaining cheeses.
- Preheat oven to 350°F.
- Bake, uncovered, for 25 minutes, or until cheese is melted.
GARLIC OIL SAUTEED PASTA WITH BROCCOLI
Provided by Melissa d'Arabian : Food Network
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
- Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
- Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
- Cook's Note: Use pasta water if the pasta was made fresh.
- Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
SKILLET BROCCOLI SPAGHETTI
This pasta, adapted from "I Dream of Dinner (So You Don't Have To)," by Ali Slagle (Clarkson Potter, 2022), might seem unorthodox at first. The pasta is cooked in the sauce instead of in a separate pot of boiling water? The broccoli is cooked until it's mushy enough to become sauce? Yes and yes, and for very good reasons. The sauce, sweet from simmered-until-tender broccoli and savory with loads of garlic and anchovy, tastes lovingly coddled, like you cooked that broccoli forever. But you know the truth: It came together in minutes. You don't have to wait for a big pot of water to come to a boil, but more important, the pasta and sauce have a symbiotic relationship. The pasta soaks up the sauce flavors from the start, and the pasta releases starch to help turn the water into a creamy sauce.
Provided by Ali Slagle
Categories pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
- To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
- Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.
REALLY QUICK BROCCOLI PASTA
Recipe video above. This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It's saucy without using tons of oil, and there's loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!
Provided by Nagi
Time 15m
Number Of Ingredients 14
Steps:
- Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.
Nutrition Facts : Calories 634 kcal, Carbohydrate 71 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 768 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
Tips for Making Broccoli and Pasta Bianco:
- Choose the right pasta: Short pasta shapes like penne, rigatoni, or fusilli work best for this dish because they can hold the sauce well.
- Cook the pasta al dente: This means cooking the pasta until it is tender but still has a slight bite to it. This will help it hold its shape and texture in the sauce.
- Use fresh broccoli: Fresh broccoli will have a more vibrant color and flavor than frozen broccoli.
- Blanch the broccoli: Blanching the broccoli helps to preserve its color and nutrients. To blanch the broccoli, bring a pot of salted water to a boil and add the broccoli florets. Cook for 1-2 minutes, or until the broccoli is bright green and tender. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process.
- Make the sauce creamy: The sauce for this dish is made with a combination of butter, flour, milk, and Parmesan cheese. To make the sauce creamy, whisk the butter and flour together until smooth. Then, slowly whisk in the milk and bring to a simmer. Cook for 5-7 minutes, or until the sauce has thickened. Finally, stir in the Parmesan cheese and season with salt and pepper.
- Add the broccoli and pasta to the sauce: Once the sauce is ready, add the broccoli and cooked pasta to the pan. Stir to combine and cook for 1-2 minutes, or until the broccoli is heated through.
- Serve immediately: Broccoli and pasta bianco is best served immediately, while the pasta is still hot and the sauce is creamy.
Conclusion:
Broccoli and pasta bianco is a simple but delicious dish that is perfect for a weeknight meal. It is made with only a few ingredients and can be ready in under 30 minutes. The broccoli adds a pop of color and nutrition to the dish, while the Parmesan cheese and cream sauce make it rich and flavorful. This dish is sure to please everyone at the table.
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