Best 6 Red Wine Spaghetti With Broccoli Recipes

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**Indulge in a Culinary Symphony of Red Wine Spaghetti with Broccoli: A Journey of Flavor and Health**

Prepare to tantalize your taste buds with a symphony of flavors in the delectable dish of red wine spaghetti with broccoli. This exquisite pasta creation seamlessly blends the rich, earthy notes of red wine with the vibrant freshness of broccoli, resulting in a harmonious culinary masterpiece. Every bite of this dish is an explosion of flavors, textures, and aromas, leaving you craving more.

This comprehensive article presents a collection of carefully curated red wine spaghetti with broccoli recipes, each offering unique variations to suit diverse culinary preferences. From classic preparations to innovative twists, these recipes cater to both novice and experienced home cooks. Embark on a culinary journey as we delve into the delightful world of red wine spaghetti with broccoli, exploring the diverse flavors and textures that make this dish a true celebration of taste.

Here are our top 6 tried and tested recipes!

GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

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.

RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

  • Measure ¼ cup (60 ml) of wine and set aside.
  • Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
  • Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
  • Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
  • In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
  • Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
  • Add the butter and stir until it melts into the pasta.
  • Add salt and pepper, parmesan, and parsley. Stir to combine.
  • Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

SKILLET BROCCOLI SPAGHETTI



Skillet Broccoli Spaghetti image

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

6 garlic cloves
1 1/2 pounds broccoli
1/4 cup unsalted butter
4 anchovy fillets
12 ounces spaghetti (or another pasta that cooks in 10 minutes)
Kosher salt
½ teaspoon red-pepper flakes
Grated Parmesan, for serving (optional)

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.

RED-WINE SPAGHETTI WITH BROCCOLI RABE



Red-Wine Spaghetti with Broccoli Rabe image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 4 as a main course or 8 as a first course

Number Of Ingredients 10

1 3/4 pounds broccoli rabe, thick stems discarded
1 pound spaghetti
1 bottle red wine (750 ml - preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
  • Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.

THE ULTIMATE PASTA SALAD



The Ultimate Pasta Salad image

The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.

Provided by Helene Rose-Carson

Categories     Salad     Pasta Salad

Time 1h25m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package uncooked tri-colored spiral pasta
1 head fresh broccoli, cut into bite size pieces
1 head fresh cauliflower, chopped into bite size pieces
1 red onion, chopped
2 teaspoons minced garlic
8 ounces pepperoni slices, cut into quarters
1 (8 ounce) package mozzarella cheese, cut into cubes
1 (6 ounce) can large pitted black olives, drained and sliced
½ cup olive oil, or to taste
½ cup red wine vinegar, or to taste
salt and pepper to taste
Italian seasoning to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Transfer to a bowl, cover, and chill 1 hour in the refrigerator.
  • Toss chilled pasta with the broccoli, cauliflower, red onion, garlic, pepperoni, mozzarella cheese, olives, olive oil, and red wine vinegar. Season with salt, pepper, and Italian seasoning. Chill in the refrigerator until serving.

Nutrition Facts : Calories 410.9 calories, Carbohydrate 36.2 g, Cholesterol 31.5 mg, Fat 22.7 g, Fiber 4.2 g, Protein 16.1 g, SaturatedFat 6.3 g, Sodium 572.1 mg, Sugar 2.7 g

RED-WINE SPAGHETTI WITH BROCCOLI RABE



Red-Wine Spaghetti With Broccoli Rabe image

I saw this prepared on Easy Entertaining with Michael Chiarello on the food network. It looked so interesting that I wanted to post it for future reference.

Provided by KelBel

Categories     Spaghetti

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 3/4 lbs broccoli rabe, thick stems discarded
1 lb spaghetti
1 (750 ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra virgin olive oil
4 garlic cloves, finely chopped
1 teaspoon hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup parmigiano-reggiano cheese

Steps:

  • Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop.
  • Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit.
  • Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente).
  • Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.
  • Add broccoli rabe, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
  • Pour broccoli rabe into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full).
  • Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil.
  • Stir in the grated cheese. Serve immediately.

Nutrition Facts : Calories 833.1, Fat 23.4, SaturatedFat 4.6, Cholesterol 7.2, Sodium 685.4, Carbohydrate 98.3, Fiber 9.2, Sugar 5, Protein 25.3

Tips:

  • Use a good quality red wine: The wine you use will have a big impact on the flavor of the dish, so it's important to choose a good one. Look for a red wine that is full-bodied and has a fruity flavor.
  • Cook the pasta al dente: Al dente means "to the tooth" in Italian, and it refers to the ideal texture for cooked pasta. Pasta that is al dente is slightly firm to the bite and has a little bit of chewiness to it.
  • Don't overcook the broccoli: Broccoli should be cooked until it is tender-crisp. If you overcook it, it will become mushy and lose its flavor.
  • Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
  • Serve immediately: This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

This red wine spaghetti with broccoli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of red wine, garlic, and herbs creates a flavorful sauce that is sure to please everyone at the table. And the broccoli adds a healthy dose of vegetables to the dish.

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