Pasta Frittata With Broccoli Rabe And Sun Dried Tomatoes Recipes

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BROCCOLI RABE WITH SUN-DRIED TOMATOES



Broccoli Rabe With Sun-Dried Tomatoes image

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

2 lbs fresh rapini
4 sun-dried tomatoes, sliced
1/4 cup olive oil
4 -6 garlic cloves, minced
water or chicken stock, for moisture
salt and pepper
crushed red pepper flakes

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

SPICY SUN-DRIED TOMATO AND BROCCOLI PASTA



Spicy Sun-Dried Tomato and Broccoli Pasta image

Simple and flavorful, this pasta is made with toasty broccoli, sun-dried tomatoes, creamy goat cheese and garlicky red pepper-infused olive oil.

Provided by Cookie and Kate

Categories     Pasta

Time 35m

Yield 4

Number Of Ingredients 12

1/2 pound dried whole wheat bow-tie or spiral-shaped pasta
5 tablespoons extra-virgin olive oil, plus more if necessary
1 tablespoon minced garlic (around 5 garlic cloves)
1/4 teaspoon crushed red pepper flakes
1 1/2 pound broccoli (about 4 medium, tightly packed florets), chopped into small, bite-sized pieces
Sea salt or kosher salt
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 to 3 ounces goat cheese, crumbled while still cold (around 1/2 cup)
1/3 cup coarsely grated Parmigiano-Reggiano (or Parmesan)
15 pitted kalamata olives, chopped (optional)
1/2 small lemon, juiced
optional add-ins: 2 cups or 1 can cooked chickpeas, drained, and/or a couple handfuls of baby arugula (great with leftovers)

Steps:

  • Bring a large pot of salted water to a boil. Place a colander in the sink with a glass liquid measuring cup or heat-safe bowl next to it. Add the pasta to the boiling water and cook until al dente, as directed on the package instructions. Remove the pot from heat and ladle/pour about 1 cup of the pasta water in the glass measuring cup. Drain the pasta in the colander and let it rest, covered loosely with a pot lid or plate.
  • Place a small, heat-safe bowl near the stove. In a large cast-iron or non-stick skillet, heat 3 tablespoons of olive oil over medium-low heat. When the oil is hot, add the red pepper flakes and garlic and cook, stirring constantly, until the garlic begins to simmer. Cook for about 30 seconds more to infuse the oil with spicy, garlicky flavor, but do not let the garlic brown. Pour and scrape the seasoned oil into the heatproof bowl and set aside. Wipe out the pan with a clean kitchen rag or paper towel.
  • Return the pan to the stove. Add 2 tablespoons olive oil and heat over medium-low until shimmering. Add the broccoli and sprinkle with 1 teaspoon salt. Cook, stirring occasionally, until the broccoli has shrunk to a single layer in the pan and turned bright green, and most have some browning on them (about ten minutes). Don't quit cooking prematurely here; you want the broccoli to be nice and toasty.
  • Get out the pan's lid or a cookie sheet and keep it handy. Add the sun-dried tomatoes to the pan. Measure out 1/3 cup pasta water (keep the rest for later) and pour it into the pan. Cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing, about 15 to 30 seconds. Uncover and remove the pan from heat.
  • Add the drained pasta to the pan and drizzle in all of the infused oil. Give it a stir, then add the goat cheese and most of the Parmigiano. Stir until everything is well distributed. Add another 1 to 2 tablespoons pasta water, the chopped olives and lemon juice, and stir until the goat cheese loosens up and gets creamier. Season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you'd like it to be more creamy. If it seems dry at all, add a little splash of olive oil and mix well. Mix in the chickpeas and/or arugula, if using.
  • Serve right away, garnished with the remaining Parmigiano.

Nutrition Facts : ServingSize One serving, Calories 364 calories, Sugar 1.1 g, Sodium 539.7 mg, Fat 30.5 g, SaturatedFat 6.4 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 4 g, Protein 9.3 g, Cholesterol 12.6 mg

BROCCOLI PASTA FRITTATA



Broccoli Pasta Frittata image

This is an Italian-style omelette that is perfect for a brunch gathering, it can also be made using chopped zucchini or any vegetable you desire. All the veggie amounts can be adjusted to taste.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 14

4 -6 tablespoons oil
2 -3 cups broccoli florets
1 tomatoes, chopped
4 large mushrooms, sliced
1 large green onion, chopped
1 tablespoon minced fresh garlic
1/3 cup sliced black olives
1/4-1/2 teaspoon dried basil
1/4 teaspoon dried oregano
4 eggs
1 1/2 cups grated parmesan cheese
6 ounces thin spaghetti or 6 ounces angel hair pasta, cooked and drained
parmesan cheese
salt and pepper

Steps:

  • Heat about 2-3 tablespoon oil in a medium skillet.
  • Add in broccoli, chopped tomato, mushrooms, onion and garlic; sauté until tender (about 3 minutes).
  • Add in olives and herbs; cool.
  • Preheat the broiler.
  • In a large bowl beat eggs and 1-1/2 cups grated Parmesan cheese then season with salt and pepper.
  • Mix in the sautéed veggies and cooked pasta.
  • Heat another 2-3 tablespoons oil in a large oven-proof/broiler-proof skillet over medium heat.
  • Add the egg mixture/pasta to the skillet, then press the mixture down with the back of a spoon to even out in the pan.
  • Cook until the frittata on top of stove until the bottom is set and golden brown.
  • Transfer the skillet to the broiler and cook until the top of the frittata is set (about 2 minutes).
  • Remove the skillet and cut into wedges.
  • Serve with additional Parmesan cheese.

Nutrition Facts : Calories 739.6, Fat 42.3, SaturatedFat 13.9, Cholesterol 326, Sodium 1010.7, Carbohydrate 48.8, Fiber 1.6, Sugar 2.8, Protein 42.1

BROCCOLI AND SUN-DRIED TOMATO PASTA



Broccoli and Sun-dried Tomato Pasta image

Pasta with broccoli, sun-dried tomatoes, garlic and Parmesan cheese.

Provided by Julia Frey of Vikalinka

Categories     Main

Time 20m

Number Of Ingredients 9

1 lbs any short pasta
salt to taste
250 g/8oz broccoli
2 tbsp olive oil
3 tbsp sun-dried tomatoes (finely chopped)
1/2 tsp chilli flakes
3 cloves garlic (sliced)
25g/1/4 cup freshly grated parmesan cheese
125ml/1/2 cup reserved pasta water

Steps:

  • Set a large pot of water on high heat and bring it to a boil, add salt, pasta, and broccoli separated into florets.
  • Cook according to package directions, don't overcook, your pasta should be al dente and broccoli tender but still firm. It should take between 7-9 mins.
  • While pasta and broccoli are cooking slice the garlic and cook it gently over low heat in a large pan coated with olive oil with chopped sun-dried tomatoes and chilli flakes for 1 minute, stirring constantly to prevent burning. Set aside.
  • Drain pasta and broccoli, reserving 1/2 cup of water from the pasta.
  • Add both pasta and broccoli to the pan with sun-dried tomatoes and gently toss together with freshly grated parmesan, add 1/2 reserved pasta water to loosen the sauce. Taste and add more salt if needed. Serve with additional parmesan cheese.

Nutrition Facts : Carbohydrate 61 g, Protein 13 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 94 mg, Fiber 4 g, Sugar 4 g, Calories 361 kcal, ServingSize 1 serving

BROCCOLI RABE WITH SUN-DRIED TOMATOES



Broccoli Rabe with Sun-Dried Tomatoes image

Sun-dried tomatoes add subtle sweetness that balances out the bite of broccoli rabe.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 10m

Number Of Ingredients 7

2 pounds broccoli rabe
1 tablespoon plus 2 teaspoons olive oil
2 garlic cloves, thinly sliced
1 teaspoon sugar
8 oil-packed sun-dried tomatoes, drained and thinly sliced (1/2 cup)
2 teaspoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Discard tough ends of broccoli rabe, and cut remainder into 1 1/2-inch lengths. Rinse, shake off excess water, but do not dry.
  • In a 5-quart saucepan with a tight-fitting lid, heat 1 tablespoon oil over medium heat; swirl to coat bottom of pan. Add garlic; cook, stirring, until golden, about 1 minute.
  • Add rinsed broccoli rabe (with water still clinging to leaves). Sprinkle with sugar; cover and cook until wilted, 5 to 6 minutes. Toss with sun-dried tomatoes, vinegar, and remaining 2 teaspoons oil. Season with salt and pepper.

Nutrition Facts : Calories 150 g, Fat 7 g, Fiber 5 g, Protein 8 g

PASTA FRITTATA WITH BROCCOLI RABE AND SUN-DRIED TOMATOES



Pasta Frittata with Broccoli Rabe and Sun-Dried Tomatoes image

Categories     Leafy Green     Pasta     Tomato     Brunch     Bake     Sauté     Vegetarian     Quick & Easy     Winter     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/2 lb dried linguine
1/2 lb broccoli rabe, coarsely chopped (4 cups)
2 tablespoons olive oil
2 oil-packed sun-dried tomatoes, drained and thinly sliced (1 tablespoon)
6 large eggs
1 1/2 oz finely grated Parmigiano-Reggiano (3/4 cup)
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Put oven rack in upper third of oven and preheat oven to 400°F.
  • Cook pasta in a 6- to 8-quart pot of boiling salted water according to package instructions; 2 minutes before pasta is done cooking, add broccoli rabe and cook 2 minutes. Drain pasta and broccoli rabe and pat dry.
  • Heat oil in a 10-inch heavy ovenproof nonstick skillet over high heat until hot but not smoking. Add pasta, broccoli rabe, and tomatoes and sauté, stirring frequently, 2 minutes. Whisk together eggs, cheese, milk, salt, and pepper and pour over pasta mixture. Transfer skillet to oven and bake until frittata is set (eggs should be just firm), 20 to 25 minutes. Transfer frittata to a cutting board and cut into wedges.

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