Broccoli And Sun Dried Tomato Penne Recipes
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
15 MINUTE SUN-DRIED TOMATO & BROCCOLI PASTA
This simple, delicious penne recipe is adapted from the Jazzy Vegetarian by Laura Theodore. The version I've done is free of the top eight allergens! For a heftier dish, toss in some chickpeas or cannelini beans, or use a lentil pasta.
Provided by Alisa Fleming
Categories Entree
Time 15m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Cook the pasta according to the package directions, but add the broccoli to the boiling water when the pasta has about 3 to 4 minutes left to cook.
- In a large bowl, stir together the sun-dried tomatoes, flaxmeal, oil, vinegar, garlic, basil, salt, and pepper. Add the cooked pasta and broccoli, and toss to evenly coat.
- Add more salt, pepper, or oil to taste, if desired.
Nutrition Facts : Nutrition Information Serving size ½ recipe Calories
PENNE WITH BROCCOLI & TOMATOES
Penne with broccoli and tomatoes makes for a delicious dinner recipe that is ready in just 30 minutes. This pasta dish gets its flavour from a chicken broth, sun-dried tomato, basil, garlic, onion and egg sauce. Top with freshly grated Parmesan cheese and enjoy!
Time 30m
Yield Serves: 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Cook broccoli until tender-crisp. Drain pasta and broccoli and set aside.
- Combine broth, onion and garlic in large non-stick skillet. Bring to boil, reduce heat and simmer until liquid has evaporated and onion is tender, about 5 minutes. Add pasta, broccoli, cherry tomatoes and sun-dried tomatoes.
- Whisk evaporated milk and cornstarch in medium bowl until blended; whisk in eggs and basil. Pour egg mixture over pasta. Stir mixture constantly just until sauce thickens; remove from heat.
- Sprinkle cheese over top and serve.
Nutrition Facts :
PENNE WITH BROCCOLI AND TOMATOES
This is a delicious pasta dish, with broccoli and tomatoes added, so simple to make, and is very good served with a simple salad, what a great meal!!
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Coook pasta according to package directions.
- Cook broccoli until tender crisp; drain and set aside.
- Combine broth, onion, and garlic in 11-inch nonstick skillet or Dutch oven. Bring to a boil, reduce heat and simmer until liquid has evaportated and onion is tender, about 5 minutes; remove from heat. Add broccoli, cherry tomatoes and sun-dried tomatoes.
- Whisk together evaporated milk and cornstarch in medium bowl until smooth; whisk in eggs and basil. Pour egg mixture over pasta. Bring to a simmer on medium heat. Stir mixture constantly, just until sauce thickens; remove from heat.
- Add onion/tomato mixture.
- Sprinkle cheese over top and serve.
Nutrition Facts : Calories 542.8, Fat 14.3, SaturatedFat 6.6, Cholesterol 187.9, Sodium 562.9, Carbohydrate 83.4, Fiber 10.2, Sugar 4.7, Protein 23
BROCCOLI RABE WITH SUN-DRIED TOMATOES
An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and saute it. Also, make sure to remove tough ends and peel the tough lower stalks so the cooked vegetable is tender.
Provided by Rita1652
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean the rapini in lots of water, removing any loose dirt & the bottom portion of the stems which appear tough. Cut into 4-inch lengths.
- Heat the oil in a large saute pan over medium-high heat. Add the garlic and saute until slightly softened, about 1 minute. Add the rapini, just enough water or stock to add moisture to the bottom for cooking, sun-dried tomatoes, salt and pepper. Cover and simmer until desired tenderness, about 15-30 minutes adding extra water if needed.
- Remove the lid and allow the water to evaporate.
- Garnish with Crushed pepper flakes.
Nutrition Facts : Calories 178.9, Fat 14.7, SaturatedFat 2, Sodium 117.6, Carbohydrate 8.6, Fiber 6.4, Sugar 1.6, Protein 7.7
PENNE WITH BROCCOLI RABE, TOMATOES, AND PARMESAN
Provided by Michael Shrader
Categories Pasta Tomato Sauté Quick & Easy Parmesan Basil Broccoli Rabe Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
- Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
- Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
QUICK SUN-DRIED TOMATO AND BROCCOLI PENNE
Recipe adapted from the Jazzy Vegetarian: Lively Vegan Cuisine That's Easy and Delicious by Laura Theodore. The version I've done is free of the top eight allergens!
Provided by www.godairyfree.org
Time 20m
Yield 1
Number Of Ingredients 10
Steps:
- For complete instructions, visit the original site at https://www.godairyfree.org/recipes/sun-dried-tomato-broccoli-penne
Nutrition Facts : ServingSize serving, Sugar 12 g, Sodium 663 mg, Cholesterol 0 mg, SaturatedFat 0 g, Calories 360 kcal, Carbohydrate 72 g, Protein 11 mg, Fat 5 g
More about "broccoli and sun dried tomato penne recipes"
ROASTED PARMESAN BROCCOLI WITH SUN-DRIED TOMATOES
From vikalinka.com
5/5 (3)Total Time 25 minsCategory Side DishCalories 105 per serving
- Break up the head of broccoli into bite-sized florets, toss them with 1 tbsp of olive oil and a pinch of salt, arrange on a baking sheet in a single layer and roast in the preheated oven for 10 minutes.
- Meanwhile, heat a tablespoon of olive oil in a pan, (use the olive oil the sun-dried tomatoes were packed in for extra flavour!), add sliced garlic, finely chopped sun-dried tomatoes and chilli flakes and cook for 2 minutes on very low heat.
- After 10 minutes take the broccoli florets out and flip them on the other side, sprinkle with grated parmesan and roast for 5 minutes longer.
CREAMY SUNDRIED TOMATO AND CHICKEN PENNE WITH …
From italpasta.com
Ratings 7Estimated Reading Time 1 minServings 4Total Time 25 mins
- Preheat the broiler to high and position the rack to the center of the oven. Cook penne according to package directions. Add broccoli florets during the last 2 minutes of cooking; drain well. Meanwhile, heat oil in a large nonstick ovenproof skillet set over medium heat. Add chicken and season with 1/2 of the salt and pepper (use the rest to taste). Cook, stirring occasionally, for 5 minutes or until golden brown all over. Stir in onions, sundried tomatoes and garlic. Cook for 5 minutes or until onions have softened.
- Stir in the tomato paste; cook for 1 minute. Stir in strained tomatoes and simmer for 5 to 7 minutes or until thickened. Remove from heat. Toss with cooked penne and broccoli. Let stand for 10 minutes. Stir in yogurt. Sprinkle with mozzarella and Parmesan. Broil for 5 minutes or until cheese is melted, bubbling and golden brown.
CHICKEN AND BROCCOLI PASTA WITH SUN-DRIED TOMATO …
From juliasalbum.com
4.8/5 (18)Category Main CourseCuisine AmericanTotal Time 50 mins
- In a large pan, heat 2 tablespoons of oil reserved from the sun-dried tomatoes jar. Add garlic and sun-dried tomatoes (drained from oil) and saute for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add sliced chicken breasts (generously salted on both sides and lightly covered in paprika, for color) and cook on high heat for 1 minute on each side. Remove from heat.
- Cook pasta according to package instructions. When pasta is about half done, add the broccoli florets. Continue cooking both pasta and broccoli for about 5 more minutes, until pasta is al dente. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
- Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta and broccoli to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, at least 1/4 teaspoon of red pepper flakes, and stir to combine.
- Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt, more basil, and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
PENNE WITH CHICKEN, BROCCOLI, AND SUNDRIED TOMATOES ...
From smells-like-home.com
Reviews 6Servings 6Cuisine ItalianCategory Pasta
- Heat 1 ½ tsp of the oil in a 12-inch skillet over high heat until just smoking. Add the chicken and cook until lightly browned but not fully cooked, about 2-3 minutes. Transfer to a bowl.
- Lower the heat to medium and add the remaining 1 ½ tsp of the oil to the skillet. When the oil is shimmering, add the onion and cook until softened, about 5 minutes. Stir in the sundried tomatoes, garlic, anchovy paste, and red pepper flakes; cook until fragrant, about 30 seconds.
- Stir in the flour and cook for 1 minute. Slowly whisk in the broth and wine and bring to a simmer, scraping up the bits from the bottom of the pan. Cook, stirring occasionally until the sauce has thickened, about 15 minutes.
- While the sauce thickens, bring 4 quarts of water to a boil; add the broccoli and 1 tbsp Kosher salt. Cook, stirring often until the broccoli is crisp-tender, about 2-3 minutes. Using a slotted spoon, transfer the broccoli to a paper towel-lined plate to drain. Cook the pasta in the same water according to package directions. Reserve ½ cup of the pasta water before draining.
BROCCOLI & SUNDRIED TOMATO PASTA | RECIPE | BARBER …
From barberfoods.com
- Add pasta. Cook according to package directions, adding broccoli during last 5 minutes of cooking instructions and cook until pasta is al dente.
- While pasta and broccoli are cooking slice garlic and cook it gently over low heat in a large pan with olive oil and chopped sun-dried tomatoes (plus chili flake, if desired) for one minute, stirring constantly to prevent burning. Set aside.
SUNDRIED TOMATO AND BROCOLLI PENNE PASTA - VEGAN RECIPES
From avantgardevegan.com
Estimated Reading Time 1 min
SHRIMP, BROCCOLI, & SUN-DRIED TOMATOES WITH PASTA RECIPE ...
From myrecipes.com
5/5 (31)Calories 493 per servingServings 4
- Place tomatoes and boiling water in a bowl. Cover and let stand 30 minutes or until tender; drain and chop.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic to pan; sauté 30 seconds. Add shrimp; cook 4 minutes. Add broth and cream cheese, stirring to combine; bring to a boil. Reduce heat, and simmer 2 minutes. Add tomatoes, broccoli, and basil; stir well. Cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in pasta, Parmesan cheese, and juice. Serve immediately.
SAUTEED BROCCOLI WITH GARLIC & SUN DRIED TOMATO RECIPE ...
From italianfoodforever.com
Servings 4Total Time 20 minsCategory Vegetables-BroccoliCalories 228 per serving
- Cut the broccoli into individual florets, and cut stems into pieces roughly the same size as the florets.
- Reduce heat and simmer 4 to 5 minutes until broccoli is just crisp-tender, then drain thoroughly.
SUN-DRIED TOMATO BROCCOLINI PASTA - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
4.7/5 (10)Calories 250 per servingTotal Time 30 mins
- Bring salted water to a boil in a pot. Cook pasta to al dente (according to package instructions), before draining reserve 1/4 a cup of the pasta water and place to the side. Drain pasta, rinse (see note), and set aside.
- While pasta is cooking. In a Dutch oven or skillet with high sides, over medium heat add 3 tbsp of olive oil. Add minced garlic and cook until fragrant about 1 minute.
- Add broccolini, sun dried tomatoes, and salt/pepper. Cook for 3-5 minutes until it begins to soften (can cover with lid to assist). Add spinach and add 2 tbsp more olive oil to help spinach wilt.
- Once spinach has wilted (about 3-4 min) add rinsed Banza pasta in. Add Parmesan cheese to the pasta and add a few tablespoons of the pasta water to help thin the cheese for it to coat the pasta. If you do not have Parmesan cheese you can omit the pasta water.
RACHAEL'S SUNDRIED TOMATO AND BROCCOLINI PASTA WITH SHRIMP ...
From rachaelray.com
- Toss half the garlic with shrimp and season it with salt and pepper and let it hang out.Cover sundried tomatoes with boiling or very hot water, soak to soften 15 minutes.Heat a pot of water to boil for pasta.
- Add broccolini and boil 2 minutes, then remove to strainer and run under cold water, drain and chop into small ½ inch pieces.Drain sundried tomatoes very well, slice and toss with citrus zest, oregano, chili, fennel.Salt water and boil pasta 1-2 minutes less than directions, reserving a full cup of water just before draining.Add half the EVOO to a large pan and cook shrimp 2-3 minutes, then add white vermouth or wine to absorb, and transfer to a plate or bowl and cover.
- Add remaining oil to the pan, add sundried tomatoes, remaining garlic, and broccolini, then toss to heat through and combine, add pasta water, pasta, feta and shrimp, toss with parsley, adjust salt and pepper and serve garnished with hot pepper rings and brine.
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