Broccoli Sage Pasta Recipes

BROCCOLI AND SAGE PASTA

Broccoli and Sage Pasta image

This pasta is quick and healthy and the chili, garlic and fresh sage go really well together for a quick throw together midweek meal.

Provided by English_Rose

Categories Spaghetti

Time 17m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

5 ounces quick cook spaghetti
5 ounces broccoli, cut into small florets
3 tablespoons olive oil
2 shallots, diced
1 garlic clove, finely chopped
1/4 teaspoon dried chili pepper flakes
12 sage leaves, shredded
parmesan cheese, grated, to serve

Steps:

Boil the spaghetti for 1 minute Add the broccoli and cook for 4 more minutes.
Meanwhile, heat the oil in a frying pan and add the shallots and garlic.
Gently cook for 5 mins until golden.
Add the chili and sage to the pan and cook gently for 2 minutes.
Drain the pasta, mix with the shallot mixture in the pan, then scatter over the parmesan.
Serve.

Nutrition Facts : Calories 484.4, Fat 21.6, SaturatedFat 3, Sodium 30.1, Carbohydrate 61.8, Fiber 4.2, Sugar 2.5, Protein 11.9

CAVATAPPI WITH BROCCOLINI, BROWN BUTTER, AND SAGE

Cavatappi with Broccolini, Brown Butter, and Sage image

Fragrant sage combines with butter and Parmesan to create a luscious sauce, which complements the crunchy broccolini in this quick and easy pasta.

Provided by Tracy Pollan

Categories HarperCollins Pasta Broccoli Parmesan Kid-Friendly Small Plates Soy Free Peanut Free Tree Nut Free Vegetarian

Yield 4-6 servings

Number Of Ingredients 10

Ingredients

Kosher salt
2 bunches Broccolini (about 1 pound), ends trimmed, split lengthwise into halves or thirds depending on the thickness (or substitute broccoli rabe or broccoli)
2 tablespoons extra-virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 pound cavatappi pasta (or your favorite ribbed pasta)
6 tablespoons unsalted butter, cubed
15 fresh sage leaves, torn
1/2 cup freshly grated Parmesan cheese

Steps:

Bring a large pot of water to a boil. Fill a large bowl with water and ice and set aside.
Add 1 tablespoon kosher salt and the broccolini to the boiling water and cook until crisp-tender, 2 to 3 minutes. Using a spider or slotted spoon, transfer the Broccolini to the ice water to stop the cooking and let cool. Keep the pot of water boiling for the pasta. Drain the broccolini in a colander, cut the stalks in half crosswise, and set aside.
In a large nonstick skillet over medium heat, heat the olive oil until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, for 1 minute. Add the blanched broccolini, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and sauté until tender, 3 to 5 minutes. Transfer the broccolini to a medium bowl and set aside.
Add the pasta to the boiling water and cook until al dente, about 2 minutes less than the directions on the package. Reserve 1/2 cup of the pasta water and drain the pasta in a colander.
Meanwhile, wipe out the skillet, return it to medium-low heat, and add the butter. When the butter has melted, add the sage leaves and cook until the butter turns amber brown and the sage shrivels, 4 to 6 minutes. Add 1/4 teaspoon salt and black pepper. Stir in the cooked pasta until incorporated, then fold in the broccolini and 2 to 3 tablespoons of the reserved pasta water.
Stir in the Parmesan cheese, adding more pasta water until you achieve desired creaminess. Season with salt and pepper and serve hot.

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