Italian Broccoli With Peppers Recipes

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ITALIAN BROCCOLI



Italian Broccoli image

This recipe is so easy and elegant. Red peppers and garlic really kick steamed brocolli up a notch. Serve with any pasta dish instead of a salad.

Provided by Simply Chris

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 large head broccoli, cut into florets
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
4 shallots, thinly sliced
1 sweet red pepper, sliced into rounds
1/4 cup asiago cheese, grated
salt and pepper
red pepper flakes

Steps:

  • Place the broccoli in a steamer basket.
  • Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
  • Transfer to large bowl.
  • Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
  • Remove from heat.
  • Add the broccoli and mix well.
  • Add the salt, black pepper, red-pepper flakes and Asiago cheese.
  • Toss lightly.

Nutrition Facts : Calories 138, Fat 7.4, SaturatedFat 1, Sodium 53.8, Carbohydrate 16.2, Fiber 4.6, Sugar 3.9, Protein 5.3

ITALIAN-STYLE SAUSAGE AND PEPPERS



Italian-Style Sausage and Peppers image

In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.

Provided by Classico

Categories     Trusted Brands: Recipes and Tips     Classico® Pasta Sauce

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 pound sweet Italian sausage links
3 bell peppers (green, yellow and/or red), sliced
1 large yellow onion, sliced into rings
1 clove garlic, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (24 ounce) jar Classico® Tomato and Basil Sauce
4 fresh Italian sandwich rolls

Steps:

  • Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
  • Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
  • Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
  • Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
  • Serve in bowls or on rolls as sandwiches.

Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g

SAUSAGE AND PEPPERS PASTA WITH BROCCOLI



Sausage and Peppers Pasta With Broccoli image

The classic Italian combination of sausage and peppers creates a satisfying and easy weeknight meal when combined with pasta. Broccoli is a fantastic nutritious addition that adds texture and cooks up quickly, or you can opt for broccolini or broccoli rabe if you want a more assertive vegetable. Sweet Italian pork sausage is used here, but there's no need to feel tied to the recipe: Substitute with spicy Italian sausage for extra heat, use chicken-apple sausage for a healthier take, or swap in fresh chorizo or breakfast sausage to turn this dinner into brunch.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 pound sweet Italian pork sausage, casings removed
1 pound broccoli, cut into 1 1/2-inch florets (about 4 cups)
2 medium yellow bell peppers (12 ounces), cored, seeded and thinly sliced (about 2 1/2 cups)
3 cloves garlic, thinly sliced
Kosher salt and pepper
1 pound rigatoni
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon red-pepper flakes

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add the sausage and cook, breaking up the meat using a wooden spoon, until browned, about 5 minutes. Scrape the mixture into a medium bowl. Add the remaining 2 tablespoons oil, the broccoli, peppers and garlic to the skillet and season with salt and pepper. Cook, stirring often, until they soften and begin to brown, about 8 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain the pasta. Return the pasta and reserved cooking water to the pot over low heat. Add the broccoli mixture, cooked sausage and its accumulated juices, 1/2 cup Parmesan, the lemon juice and red-pepper flakes and stir vigorously until liquid is slightly thickened and saucy, about 2 minutes. Season with salt and pepper.
  • Serve the pasta with additional Parmesan for sprinkling on top.

Nutrition Facts : @context http, Calories 981, UnsaturatedFat 30 grams, Carbohydrate 99 grams, Fat 48 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 13 grams, Sodium 1080 milligrams, Sugar 6 grams, TransFat 0 grams

ITALIAN BROCCOLI WITH PEPPERS



Italian Broccoli with Peppers image

This healthy side dish goes with just about anything. And for a satisfying meal, we like it over pasta or grilled chicken or turkey breasts. -Maureen McClanahan, St. Louis, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

4 cups fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium ripe tomato, cut into wedges and seeded
1 tablespoon grated Parmesan cheese

Steps:

  • In a large saucepan, bring 6 cups water to a boil. Add broccoli; cook, uncovered, 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry., In a large nonstick skillet, saute peppers in oil for 3 minutes or until crisp-tender. Add the broccoli, garlic, oregano, salt and pepper; cook 2 minutes longer. Add the tomato; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 55 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 228mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ITALIAN FRYING PEPPERS - 3 DELICIOUS WAYS TO COOK



Italian Frying Peppers - 3 Delicious Ways To Cook image

This recipe of Italian Frying Peppers makes for a delicious veggie side dish or a pasta sauce for the next day.

Provided by Italian Recipe Book

Categories     Appetizer     Side Dish

Number Of Ingredients 7

1.5 lb Italian frying peppers (, approx 700 g)
2 garlic cloves
5-10 fresh basil leaves
Extra virgin olive oil
Vinegar to taste
Salt (, pepper to taste)
Anchovies ((optional))

Steps:

  • Start by rinsing peppers under cold water.
  • If you decide to cook them whole simply skip to the next step. Otherwise using a small sharp knife cut of the top with the stem. Remove the seeds. You can speed up cleaning process by cutting the top part a quarter of an inch lower from the stem. This helps remove the seeds faster.Rinse peppers again in cold water to remove any remaining seeds.
  • In a large pan add generous amount of extra virgin olive oil, garlic cloves and peperoncino. Cook for 2-3 minutes. At this point you can add a couple of anchovies (optional) and stir until dissolved.
  • Add Italian frying peppers (whole or previously deseeded).
  • Cook on high heat for a few minutes then reduce to medium and cover with a lid. Cook for about 15 minutes or until tender.
  • Peppers should release enough juice while in the pan but feel free to add some water if the pan is getting too dry.
  • Once peppers are cooked add basil leaves, a splash of vinegar (see notes) and salt to taste. Give another good stir. Let vinegar evaporate and turn the heat off.
  • Serve with freshly ground black pepper or top them with crumbled feta cheese.

PASTA AGLIO E OLIO WITH BROCCOLI



Pasta Aglio e Olio with Broccoli image

This is a quick Italian specialty pasta dinner that is made with garlic and oil sauce called aglio. We sometimes add different vegetables to it just about every time depending on what we have. Today is penne pasta with the addition of broccoli made in less than 30 minutes!

Provided by Claudia Lamascolo

Categories     Italian pasta, 30 minute meals, easy meals, meatless meals

Time 30m

Yield 6

Number Of Ingredients 12

1 pound of any pasta of choice (I used Penne Pasta Spaghetti is used for an original version)
1 1/2 cups reserved pasta water kept warm
1/3 cup good grade extra virgin olive oil
1 head steamed broccoli, Chinese broccoli,( sauteed in garlic broccoli rabe) or broccolini drain off any water
8 garlic cloves, cut into thin slivers
1/2 teaspoon crushed red pepper flakes or more to taste
1/2 cup finely minced fresh parsley
3 tablespoons butter
1 cup freshly grated Pecorino Romano cheese, plus extra for serving
salt and pepper to taste
1/2 cup Italian flavored bread crumb toasted with 1 tablespoon butter
Optional: diced tomatoes, sauteed spinach, artichoke hearts, roasted peppers, sauteed sliced Italian hot sausage, grilled shrimp, cubed cooked boneless chicken breast, steak sliced thin cooked, cooked sliced seasoned salmon, hot ham, sauteed seasoned cubed veal

Steps:

  • Cook pasta of choice to package instructions, in saltwater, reserving some of the pasta water.
  • In a large frying pan big enough to hold the pound of pasta, add the oil, butter, and saute garlic for around 2 minutes.
  • Add the steamed broccoli to coat with oil and garlic mixture along with red pepper flakes.
  • Next stir in the reserved pasta water or wine whatever you prefer.
  • Sprinkle with some salt and pepper to taste then stir in cheese and parsley.
  • Cooking for 30 seconds.
  • If using meats or seafood or any other vegetables fold them in.
  • In a separate frying pan toast the bread crumbs in 1 tablespoon of butter or olive oil until golden around 2 minutes.
  • Sprinkle on top of the pasta.
  • Serve immediately garnished with more grated cheese.
  • Notes: If using freshly diced tomatoes just toss in at the end to heat for 30 seconds.
  • Sauteed spinach can be added same time as the broccoli in this recipe.

Nutrition Facts :

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