Floret Pasta Toss Recipes

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KAHALA'S SHRIMP AND BROCCOLI TOSS



Kahala's Shrimp and Broccoli Toss image

Very pretty pasta toss with baby shrimp and bright green broccoli florets nestled in a light yet buttery sauce and served tossed with your favorite pasta.

Provided by Kahala

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 10

1 bunch broccoli florets
1 (16 ounce) package uncooked angel hair pasta
¼ cup margarine
2 tablespoons olive oil
½ medium chopped onion
2 tablespoons minced garlic
1 pound small frozen shrimp, thawed
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ cup shredded mozzarella cheese

Steps:

  • Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside.
  • Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain.
  • Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

Nutrition Facts : Calories 328.3 calories, Carbohydrate 35.6 g, Cholesterol 88.5 mg, Fat 12.2 g, Fiber 3.2 g, Protein 19.7 g, SaturatedFat 2 g, Sodium 445.2 mg, Sugar 2.1 g

BROCCOLI & CHEESE PASTA TOSS



Broccoli & Cheese Pasta Toss image

Make and share this Broccoli & Cheese Pasta Toss recipe from Food.com.

Provided by soulmatesforever

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

3 cups dried penne or 3 cups fusilli (about 1/2 package)
1 broccoli
4 sun-dried tomatoes packed in oil (optional)
2 cloves garlic
2 cups grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Bring a large saucepan of water to a boil.
  • Add pasta and cook according to package directions, about 8 minutes.
  • Meanwhile, cut stems from broccoli.
  • Peel, then slice into thin rounds.
  • Slice sun-dried tomatoes into thin strips.
  • Mince garlic.
  • Place cheese in a large bowl.
  • Stir in sun-dried tomatoes and garlic.
  • When pasta has cooked 8 minutes, add broccoli stems and florets.
  • Cook until bright green and tender, about 2 minutes.
  • Ladle out about 1/2 cup pasta water and save.
  • Drain pasta and broccoli, then return to saucepan.
  • Place saucepan over medium-high heat.
  • Stir cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute.
  • Taste, then add salt and pepper if you like.

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