BROCCOLI PASTA SAUCE RECIPES

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BROCCOLI & ANCHOVY ORECCHIETTE | JAMIE OLIVER PASTA RECIPES



Broccoli & anchovy orecchiette | Jamie Oliver pasta recipes image

You must try this one. Penne and rigatoni work well in place of orecchiette – and are widely available everywhere.

Total Time 20 minutes

Yield 6

Number Of Ingredients 7

2 large heads of broccoli
2 large cloves of garlic
8 anchovy fillets in oil, from sustainable sources
4 good knobs of butter
2-4 small dried red chillies to taste
450 g dried orecchiette
Parmesan cheese

Steps:

    1. Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
    2. Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
    3. Something I like to do which is slightly different (but better, I’d like to think) is to cook the broccoli florets with the pasta for the last 4 minutes – this makes them soft enough to eat but leaves them with great colour and texture.
    4. Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
    5. Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
    6. Serve immediately, sprinkling with another good handful of finely grated Parmesan.

Nutrition Facts : Calories 367 calories, FatContent 9.5 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 14.8 g protein, CarbohydrateContent 59.4 g carbohydrate, SugarContent 3.0 g sugar, SodiumContent 1.3 g salt, FiberContent 2.4 g fibre

CHEESY BROCCOLI PASTA BAKE RECIPE | BBC GOOD FOOD



Cheesy broccoli pasta bake recipe | BBC Good Food image

Whip up this cheap, simple and satisfying meal in just 30 minutes.

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 7

280g penne
280g broccoli, cut into florets
25g butter
25g plain flour
300ml milk
1 tbsp wholegrain mustard
140g mature cheddar, grated

Steps:

  • Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
  • Heat the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
  • Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Nutrition Facts : Calories 539 calories, FatContent 21 grams fat, SaturatedFatContent 12 grams saturated fat, CarbohydrateContent 67 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 5 grams fiber, ProteinContent 25 grams protein, SodiumContent 1.01 milligram of sodium

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You must try this one. Penne and rigatoni work well in place of orecchiette – and are widely available everywhere.
From jamieoliver.com
Total Time 20 minutes
Calories 367 calories per serving
    1. Using a small knife, trim round the broccoli to remove the dark green florets from the main stalks and put them to one side. Peel the stalks, trim off the dry end and throw this away. Peel and chop the garlic.
    2. Finely chop the broccoli stalk and put into a large pan with the garlic, anchovies and half the butter. Crumble in the chilli, cover with a lid and cook slowly for 8 to 10 minutes while you cook the pasta in boiling salted water according to the packet instructions.
    3. Something I like to do which is slightly different (but better, I’d like to think) is to cook the broccoli florets with the pasta for the last 4 minutes – this makes them soft enough to eat but leaves them with great colour and texture.
    4. Drain the pasta and broccoli, saving a little of the cooking water, then toss into the other pan. Remove the pan from the heat.
    5. Season to taste with sea salt, black pepper, the rest of the butter and finely grate in a large handful of Parmesan. Mix well, adding a little of the cooking water, to loosen, if needed, and make it shine.
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