Broccoli And Walnut Saute Recipes

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BROCCOLI WITH WALNUTS AND CHERRIES



Broccoli with Walnuts and Cherries image

"Power foods-broccoli, walnuts and cherries-star in this delicious, easy recipe." Joan Ranzini - Waynesboro, Virginia

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 7

2 bunches broccoli, cut into florets (about 6 cups)
1/2 cup chopped walnuts
6 garlic cloves, minced
2 tablespoons olive oil
1/3 cup dried cherries
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes

Steps:

  • Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, saute walnuts and garlic in oil until garlic is tender. Stir in the cherries, salt, pepper flakes and broccoli; toss to coat.

Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

BROCCOLI PANZANELLA WITH WALNUT SAUCE AND BASIL



Broccoli Panzanella with Walnut Sauce and Basil image

Provided by Elaine Louie

Categories     dinner, lunch

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 16

12 ounces broccoli, florets cut into pieces 1 inch in length and stem peeled and cut into pieces 1 inch in length and 1/2 inch thick
3 tablespoons olive oil
1 large clove garlic, minced
1 pinch red pepper flakes
Salt and freshly ground black pepper
1/2 cup walnut pieces, toasted
1 large clove garlic, minced
3 tablespoons extra-virgin olive oil
1 pinch finely grated lemon zest
Salt and freshly ground black pepper
One-day-old baguette, crust discarded and remaining cut into 3/4 inch to 1-inch dice
1 tablespoon lemon juice, or to taste
1/4 cup extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
1/4 cup julienned basil leaves
Parmigiano-Reggiano shavings, optional.

Steps:

  • For the broccoli: Preheat oven to 425 degrees. In a mixing bowl, combine the broccoli, olive oil, garlic and red pepper flakes. Season with salt and pepper to taste. Spread across a baking sheet or shallow roasting pan, and roast until the broccoli is crisp-tender, and is beginning to brown, 15 to 20 minutes. Meanwhile, prepare walnut sauce.
  • For the walnut sauce: In a dry skillet or toaster oven, toast the walnut pieces until fragrant and lightly browned. Place in a blender with garlic, olive oil and lemon zest. Blend until smooth, adding just enough water to make a thick yet pourable sauce. Season with salt and pepper to taste.
  • For assembly: Spread the diced bread on a baking sheet and bake until crisp and golden, 5 to 10 minutes. Transfer to a bowl and add lemon juice, olive oil, and salt and pepper to taste. Add broccoli (there should be equal parts broccoli to bread), and mix lightly.
  • On a serving platter or in a shallow bowl, spread the walnut sauce and pile the broccoli and panzanella on top. Garnish with julienned basil and, if desired, shaved Parmigiano-Reggiano.

ROASTED BROCCOLI AND WALNUTS



Roasted Broccoli and Walnuts image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

3 bunches broccoli , cut into 2-inch-long florets
1/2 cup chopped walnuts
1/2 teaspoon red pepper flakes
6 cloves garlic , roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

PASTA WITH WALNUT SAUCE AND BROCCOLI RAAB



Pasta With Walnut Sauce and Broccoli Raab image

This creamy pasta is inspired by a Ligurian sauce that is traditionally served with ravioli filled with greens.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, one pot, pastas, appetizer, main course

Time 30m

Yield Serves 6

Number Of Ingredients 12

1 garlic clove, cut in half, green shoot removed
3/4 cup shelled walnuts
1 tablespoon bread crumbs
1/3 cup fresh ricotta
2 tablespoons warm water
1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
1 tablespoon extra virgin olive oil
1 tablespoon walnut oil
Salt to taste
1 bunch broccoli raab, stems trimmed, or broccoli, broken or cut into small florets (stems set aside for another purpose)
1 pound orecchiette, farfalle or other pasta
About 1/2 cup pasta cooking water (more as needed

Steps:

  • Turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, turn off and scrape down the bowl. Add the walnuts and bread crumbs, and process to a paste. Add the ricotta, 2 tablespoons warm water and Parmesan. Pulse until well blended. Add the olive and walnut oils, and process until smooth and homogenous. Taste and add salt as desired. Transfer to a wide pasta bowl.
  • Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the broccoli raab or broccoli. Boil four to five minutes, until tender but still bright. Transfer to the ice water. Drain and chop broccoli raab medium-fine (regular broccoli need not be chopped). Set aside.
  • Bring the water back to a boil and cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the indicated cooking time. Before draining the pasta, add 1/2 cup of the pasta cooking water to the ricotta mixture and stir until well blended. The sauce should have a creamy consistency (add more of the pasta water if necessary). Just before draining the pasta, add the broccoli raab or broccoli back into the pot with the pasta to heat, then drain. Toss at once with the sauce, and serve, passing Parmesan or Pecorino on the side.

Nutrition Facts : @context http, Calories 466, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 17 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 495 milligrams, Sugar 3 grams

BROCCOLI, WALNUT AND BLUE CHEESE PASTA



Broccoli, walnut and blue cheese pasta image

Add colour, crunch, and a dollop of cheesy indulgence to a straightforward pasta dish

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 6

200g penne pasta
250g broccoli florets
2 tbsp olive oil
handful chopped walnuts
100g blue cheese , such as dolcelatte, cubed
1 lemon , juice

Steps:

  • Cook penne; 4 mins before the end of cooking, throw in broccoli florets. Meanwhile, heat olive oil, add a handful chopped walnuts and fry gently for 1 min.
  • Drain the pasta, adding 4 tbsp cooking water to the walnuts. Return the pasta to the pan, add the walnuts and creamy blue cheese. Gently stir on the heat, just to melt the cheese. Squeeze over lemon juice to serve.

Nutrition Facts : Calories 758 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 6 grams sugar, Fiber 7 grams fiber, Protein 28 grams protein, Sodium 0.82 milligram of sodium

BROCCOLI WITH WALNUT ROMESCO SAUCE



Broccoli with Walnut Romesco Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 6m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Saute 2 garlic cloves in 1/4 cup olive oil over medium heat, 3 minutes. Puree with half of a roasted red pepper (drained), 1/2 cup walnuts, 2 tablespoons water, 1 tablespoon each tomato paste and sherry vinegar, 2 teaspoons smoked paprika, 1/2 teaspoon kosher salt and 1/4 teaspoon ancho chile powder. Serve with steamed broccoli.

Nutrition Facts : Calories 284 calorie, Fat 23 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Carbohydrate 15 grams, Fiber 7 grams, Protein 8 grams, Sugar 4 grams

ROASTED BROCCOLI & WALNUT PASTA



Roasted Broccoli & Walnut Pasta image

Perfectly caramelized broccoli, walnuts & nutty parmesan star in this easy Roasted Broccoli & Walnut vegetarian pasta dish that needs just 20 minutes and 7 ingredients from start to finish.

Provided by Marisa Moore, RDN

Categories     Entree     Main Course

Time 25m

Number Of Ingredients 8

½ pound orecchiette ((or other short pasta like shells or bowtie))
1 pound fresh broccoli florets ((about 5 cups raw))
3 tablespoons extra virgin olive oil (, divided)
2 garlic cloves (, smashed)
½ teaspoon red pepper flakes
2 tablespoons chopped toasted walnuts
¼ cup shredded parmesan cheese
Kosher salt and black pepper to taste

Steps:

  • Preheat the oven to 450°F. Spread the broccoli florets onto a sheet pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper to taste. Toss to coat. Roast broccoli 12-15 minutes, turning once.
  • Prepare pasta according to the package - cooking to al dente. Reserve 1/2 cup pasta water. Drain.
  • Heat the remaining olive oil over medium-high heat in a large saute pan. Add the garlic and red pepper flakes. Cook until fragrant, about 2 minutes.
  • Reduce the heat to low. Add the hot pasta, broccoli and walnuts. Sprinkle with shredded parmesan. Add reserved pasta water starting with ¼ cup until desired sauciness is achieved. Toss to coat. Top with a bit more parmesan if desired. Serve.

Nutrition Facts : Calories 375 kcal, ServingSize 1 serving

BROWN RICE, BROCCOLI, CHEESE AND WALNUT SURPRISE



Brown Rice, Broccoli, Cheese and Walnut Surprise image

This recipe was born one night when I didn't have too much to do. I guess the only surprise about it is that it tastes so good!

Provided by Candice

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 40m

Yield 4

Number Of Ingredients 10

½ cup chopped walnuts
1 tablespoon butter
1 onion, chopped
½ teaspoon minced garlic
1 cup uncooked instant brown rice
1 cup vegetable broth
1 pound fresh broccoli florets
½ teaspoon salt
⅛ teaspoon ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place walnuts on small baking sheet, and bake for 6 to 8 minutes or until toasted.
  • Melt butter in a medium saucepan over medium heat. Cook onion and garlic in melted butter for 3 minutes, stirring frequently. Stir in the rice, add the broth, and bring to a boil. Reduce heat to medium-low. Cover, and simmer until liquid is absorbed, about 7 to 8 minutes.
  • Place broccoli in a microwave-safe casserole dish, and sprinkle with salt and pepper. Cover, and microwave until tender.
  • Spoon rice onto a serving platter, and top with broccoli. Sprinkle walnuts and cheese on top.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 30.4 g, Cholesterol 37.3 mg, Fat 22.9 g, Fiber 5.7 g, Protein 15.1 g, SaturatedFat 8.7 g, Sodium 643 mg, Sugar 4.4 g

BROCCOLI-NUT STUFFING BAKE



Broccoli-Nut Stuffing Bake image

Many years ago, a co-worker brought this great vegetable side dish to a potluck luncheon. Made with stuffing mix and accented with walnuts, it's appropriate for a holiday dinner or any meal.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 7 servings.

Number Of Ingredients 8

3 pounds fresh broccoli, cut into spears or 3 packages (10 ounces each) frozen broccoli spears, thawed and drained
1/2 cup plus 6 tablespoons butter, divided
1/4 cup all-purpose flour
4-1/2 teaspoons chicken bouillon granules
2 cups milk
1-1/2 cups crushed seasoned stuffing
2/3 cup chopped walnuts
2/3 cup water

Steps:

  • Place broccoli in a saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain and place in a greased 13-in. x 9-in. baking dish. In a saucepan, melt 1/2 cup butter; stir in flour and bouillon until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Pour over broccoli. Combine stuffing and walnuts. Heat water and remaining butter until melted; toss with stuffing mixture. Sprinkle over casserole. Bake, uncovered at 400° for 15-18 minutes or until golden brown.

Nutrition Facts :

BROCCOLI-WALNUT SOUP



Broccoli-Walnut Soup image

A creamy delicious soup that is delicious hot or cold.

Provided by jgmurphy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

1 tablespoon olive oil
2 cloves garlic, minced
1 onion, chopped
1 cup white wine
1 quart almond milk
2 teaspoons vegetarian chicken-flavored bouillon granules
1 small head broccoli, chopped
½ cup coarsely chopped walnuts
1 tablespoon honey
2 tablespoons soy sauce
2 tablespoons cornstarch
¼ cup cold water
3 tablespoons toasted sesame seeds

Steps:

  • Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.
  • Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.

Nutrition Facts : Calories 193 calories, Carbohydrate 14.3 g, Fat 11.2 g, Fiber 2.8 g, Protein 4.2 g, SaturatedFat 1.3 g, Sodium 328.7 mg, Sugar 5.2 g

RAISIN BROCCOLI SALAD



Raisin Broccoli Salad image

Raisin broccoli salad is a super delicious and healthy broccoli salad, without cheese or bacon. Incredibly delicious with a homemade balsamic mayo dressing, this side dish salad is great for potluck, picnics, cookouts and parties. The dried raisins and sweet nuts balance out the savory broccoli. Fresh broccoli florets, homemade dressing and a combination of sweet raisins and salty nuts make this al dente salad a new look at an old favorite - the perfect broccoli salad recipe! This is a well known raisin broccoli salad everyone will really love and want the recipe for!

Provided by Trisha Haas - Salty Side Dish

Categories     Salad Recipes

Time 20m

Number Of Ingredients 8

2 large broccoli crowns (cut into small pieces)
1/2 cup raisins
1/2 cup mayonnaise
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped walnuts
2 green onions (sliced)

Steps:

  • Add 1/2 cup boiling water to a small bowl of raisins. Let stand for 10 minutes. Drain water and set raisins aside.
  • Bring a large stock pot of water to a boil.
  • Add broccoli florets and heat for 3-5 minutes or until broccoli is bright green but still Al Dente crunchy. The water will most likely not continue to boil after you add the broccoli and that's fine.
  • Drain and rinse broccoli with cold water. Shake well to remove excess water. A salad spinner may help with this process.
  • In a large mixing bowl, add mayonnaise, Balsamic vinegar, salt and pepper and mix dressing well.
  • Add al dente broccoli, raisins (or golden raisins), chopped walnuts and green onions to bowl and mix well.
  • Pour dressing over top of salad and mix well until broccoli is covered with dressing.
  • Serve salad immediately or refrigerate, covered, until ready to serve.
  • Prior to serving, mix well to prevent dressing settling.

Nutrition Facts : ServingSize 1 g, Calories 239 kcal, Carbohydrate 14 g, Protein 3 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 304 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 17 g

BROWN BUTTER BROCCOLI AND WALNUT PASTA



Brown Butter Broccoli and Walnut Pasta image

Provided by Anna Chwistek

Categories     Pasta | Rice | Barley

Time 20m

Number Of Ingredients 10

200 g/7 oz shaped pasta, like shells or orecchiette
1/2 cup/60 g walnuts, roughly chopped
1 small broccoli
3 garlic cloves, minced
60 g/4 tbsp salted butter, at room temperature
1/4 cup/50 ml olive oil
spices: 1 tsp each: smoked paprika, dried sage, crushed chili flakes, salt, black pepper
2 tbsp balsamic vinegar
grated parmesan, for serving
crushed chili flakes and black pepper, for serving

Steps:

  • Cook the pasta in a large pot of boiling generously salted water. Just before pasta is al dente, scoop out 1/2 cup pasta cooking liquid. Drain.
  • Meanwhile, cut the broccoli in florets, the cut the florets into small bite-sized pieces. Cut the stems into pieces roughly the same size as the florets. Peel the main stem from the broccoli, and finely dice.
  • Heat half of the butter in a large pan or skillet over medium heat. Stir the butter constantly to keep it moving. Once melted, the butter will begin to foam and sizzle. Keep stirring, about 3-5 minutes, until the butter starts to turn golden brown. It will smell intensely buttery and nutty.
  • Add walnuts and olive oil, cook, stirring often, until nuts are golden brown and the bottom of the pan is browned in spots, about 3 minutes.
  • Add broccoli and spices. Sauté, tossing frequently until crispy-tender, for about 6 minutes. Add garlic, cook until fragrant, about 2 minutes.
  • Add 1/4 cup cooking water to butter sauce. Stir in the remaining butter and add balsamic vinegar.
  • Add pasta to the sauce, stir to combine and remove from heat. Add more pasta water if needed.
  • Serve sprinkled with extra chili flakes, black pepper and Parmesan. Enjoy!

BROCCOLI WITH PARMESAN AND WALNUTS



Broccoli with Parmesan and Walnuts image

This side pairs well with Tuna Casserole, pasta, or steak.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 head broccoli, trimmed and cut into florets
1 garlic clove, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
Coarse salt and ground pepper
2 teaspoons finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1 lemon)
1/2 ounce Parmesan, grated (1/4 cup)
1/2 cup chopped toasted walnuts

Steps:

  • In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.

Nutrition Facts : Calories 221 g, Fat 17 g, Fiber 5 g, Protein 8 g, SaturatedFat 3 g

PASTA WITH BROCCOLI AND WALNUTS



PASTA WITH BROCCOLI AND WALNUTS image

Categories     Vegetable     Sauté     Vegetarian

Yield Serves 4-6

Number Of Ingredients 12

4 cups broccoli, coarse ends peeled and cut into long spears
1 cup walnuts, toasted and rubbed to remove skins
2 T olive oil
1 onion, diced
2 cloves garlic, minced
1 t red pepper flakes (or to taste)
1 t tarragon (or basil)
1/4 cup white wine or juice of 1 lemon
1 cup chicken broth
salt and pepper to taste
1/2 lb pasta (butterflies or campanelle work well)
grated parmesan cheese

Steps:

  • Toast walnuts in 350 oven for about 7 minutes. Cool briefly then rub in a kitchen towel or paper towels to remove skins - some skin will remain, that's ok, but it you don't rub them your sauce will turn purple! Coarsely chop and set aside. Bring large pot of salted water to boil. Blanch broccoli for 3 minutes. Scoop out and rinse under cool water then coarsely chop. Add pasta to boiling water and cook according to package directions. Heat oil in large sauté pan. Add onion and garlic and cook for about 5 minutes until tender. Sprinkle in pepper flakes and stir. Add tarragon then immediately put in chopped broccoli and stir. Pour in wine and broth and simmer for 5 minutes. Taste for salt and pepper then add drained pasta. Toss and heat through. Serve with grated parmesan.

BROCCOLI AND WALNUT SAUTE



BROCCOLI AND WALNUT SAUTE image

Categories     Vegetable     Side     Sauté

Yield 2 servings

Number Of Ingredients 9

1 teaspoon peanut or vegetable oil
1 cup sliced onions
1 ounce walnut halves
1 small garlic clove, thinly sliced
1/2 cup water
1 tablespoon reduced-sodium soy sauce
2 teaspoon cornstarch
1 packet instant chicken broth and seasoning mix
4 cups broccoli florets, blanched

Steps:

  • In 9-inch nonstick skillet heat oil; add onions, walnuts, and garlic and saute over high heat until onions are tender-crisp, about 1 minute. In 1-cup liquid measure combine water, soy sauce, cornstarch, and broth mix and stir to dissolve cornstarch; add to walnut mixture in skillet and cook, stirring constantly, until mixture comes to a boil. Reduce heat to low; add broccoli, stir to combine, and cook until thoroughly heated, 1 to 2 minutes.

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