Pasta With Chinese Broccoli Recipes

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SICILIAN PASTA WITH BROCCOLI



Sicilian Pasta with Broccoli image

A Sicilian classic, spicy broccoli and tomatoes tossed with short-cut pasta. This pairs nicely with a cold glass of milk to help calm the heat!

Provided by got milk?(R)

Categories     Trusted Brands: Recipes and Tips     got milk?®

Time 28m

Yield 4

Number Of Ingredients 8

2 fresh cayenne peppers, sliced, divided
½ teaspoon salt
14 ounces fresh tomatoes
14 ounces fresh broccoli florets
4 cups short-cut pasta such as ditalini
1 tablespoon olive oil
¼ cup finely grated Pecorino Romano cheese
4 teaspoons extra-virgin olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Stir in 1 pepper.
  • Cut an "x" shape in the bottom of each tomato. Add tomatoes and broccoli to water. Simmer until broccoli has softened slightly and the tomato skins have separated from the pulp, about 5 minutes. Remove the tomatoes and broccoli with a slotted spoon. When tomatoes are cool enough to handle, remove and discard skins.
  • Bring the water to a boil again. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 1 minute less than time indicated on package or 6 to 7 minutes total. Drain.
  • Heat 1 tablespoon olive oil in a skillet. Add the broccoli, remaining sliced cayenne pepper, and tomatoes. Stir in drained pasta and cook over medium heat until heated through and blended.
  • Top with cheese and extra-virgin olive oil before serving.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 96.2 g, Cholesterol 7.7 mg, Fat 12.4 g, Fiber 7.6 g, Protein 21 g, SaturatedFat 2.8 g, Sodium 426 mg, Sugar 8.5 g

PASTA WITH CHINESE BROCCOLI



Pasta With Chinese Broccoli image

Bright broccoli, lightly coated with a rich sauce that conveys a bit of heat, mingles with pasta in this dish from Majordomo, David Chang's first Los Angeles restaurant. There, they make their own thick noodles from scratch, using a combination of wheat flour and cassava starch. You don't have to. The restaurant's executive chef Jude Parra-Sickels suggests bucatini as a substitution. In preparing and serving the dish, do not short change the mixing of the ingredients because the broccoli tends to hide under the pasta. You have to coax it out, especially as you serve it. Vegetarians could use untoasted sesame oil, preferably cold pressed, in place of the pork fat.

Provided by Eric Asimov

Time 30m

Yield 6 servings

Number Of Ingredients 9

Salt
3 cups Chinese broccoli, broccolini or broccoli (about 12 ounces), sliced in 1 1/2-inch pieces on the bias
6 tablespoons pork fat, preferably rendered from pork belly; or bacon fat, preferably from unsmoked bacon
3 tablespoons thinly sliced garlic (about 4 to 6 cloves)
3 tablespoons Asian fish sauce
1 pound bucatini
1/2 tablespoon Chinese chile oil, or to taste
Ground black pepper
2 tablespoons Chinese sesame oil

Steps:

  • Bring a pot of well-salted water to a boil for the pasta. Toss the broccoli into the pot, return to boil and cook 2 more minutes. Use a slotted spoon or a sieve to fish the broccoli out of the boiling water and into a colander. Cover the drained broccoli with ice cubes.
  • Heat the fat in a large skillet on medium-low, add garlic and cook until the garlic is golden. Remove from heat and stir in the fish sauce.
  • Add the bucatini to the boiling water and cook until al dente, about 8 minutes. When the pasta is almost done remove 1 cup of pasta water from the pot and add it to the skillet. Reheat the contents of the skillet on medium-high, cooking to reduce the liquid by half. As the liquid cooks, drain pasta and set aside. Remove the ice cubes from the broccoli and transfer the broccoli to the skillet. Add the chile oil. Reduce heat to low and continue simmering the contents of the skillet.
  • Add the cooked pasta to the skillet. Using tongs, toss the pasta with the other ingredients for several minutes until well combined. Season the pasta to taste with salt and pepper. Add sesame oil and toss again. Transfer everything to a wide bowl and serve.

Nutrition Facts : @context http, Calories 474, UnsaturatedFat 13 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 750 milligrams, Sugar 3 grams, TransFat 0 grams

REALLY QUICK BROCCOLI PASTA



Really Quick Broccoli Pasta image

Recipe video above. This is a great emergency meal OR carb + veg side for all those times when your cupboards are bare except for broccoli, pasta, and some kind of cheese. It's saucy without using tons of oil, and there's loads of sub options. Quick and utterly scrumptious - loaded with tons of broccoli!

Provided by Nagi

Categories     Mains     Side

Time 15m

Number Of Ingredients 14

350g / 12 oz dried short pasta ((I used small shells))
2 broccoli heads ((BIG!))
1 cup shredded cheese (or more!)
2 tsp lemon zest
2 tbsp lemon juice ((or more!))
5 tbsp extra virgin olive oil
1/3 cup parmesan (, finely grated)
2 garlic cloves (, minced)
1 tsp mixed dried herbs ((or fresh!))
1/2 tsp+ red pepper flakes ((add more if you want spicy!))
1 tsp sugar
3/4 tsp salt
1/2 tsp pepper
More parmesan

Steps:

  • Cook pasta: Boil a large pot of water with 2 tsp salt, add pasta.

Nutrition Facts : Calories 634 kcal, Carbohydrate 71 g, Protein 23 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 31 mg, Sodium 768 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

GARLIC OIL SAUTEED PASTA WITH BROCCOLI



Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

  • In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
  • Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
  • Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
  • Cook's Note: Use pasta water if the pasta was made fresh.
  • Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

CHINESE BROCCOLI RECIPE



Chinese Broccoli Recipe image

How to make perfect Chinese broccoli aka gai lan two ways

Provided by Stephanie

Categories     Side Dish

Time 10m

Number Of Ingredients 12

1 lb gai lan (trimmed, aka Chinese broccoli)
1 tbsp neutral oil
2 cloves garlic (minced)
2 tsp ginger (grated)
1/3 cup chicken stock (low sodium preferred, or stock of choice)
2 tsp soy sauce
1 tsp cornstarch
1 tsp Shaoxing wine (optional but highly recommended)
1 tsp toasted sesame oil
2 tsp oyster sauce
1 tsp Shaoxing wine (optional but highly recommended)
1 tsp toasted sesame oil

Steps:

  • In a small bowl, whisk together the chicken stock (or water or vegetable sauce), soy sauce, corn starch, Shaoxing wine, and toasted sesame oil. Set aside.
  • In a wok or large pan, heat up the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown.
  • Turn the heat up to medium high and add the gai lan to the pan and cook, stirring occasionally, until the gai lan is bright green and tender-crisp, about 2-4 minutes depending on size.
  • Add the prepared sauce to the pan and let it come to a simmer and reduce slightly.
  • Bring a large pot of water to a boil. While the water is coming to a boil, make the sauce: In a small pot, heat up half of the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown. Stir in oyster sauce, Shaoxing wine, and toasted sesame oil. Remove from the heat and set it aside.
  • Add the remaining oil to the boiling water as well as a pinch of salt. Add the gai lan and cook, until bright green and tender-crisp, about 2-4 minutes, depending on size. Drain well.
  • Serve the gai lan with the oyster sauce drizzled on top.

Nutrition Facts : Calories 160 kcal, Carbohydrate 10.7 g, Protein 3.8 g, Fat 10.4 g, SaturatedFat 1.2 g, Cholesterol 0.01 mg, Sodium 358 mg, Fiber 5.2 g, Sugar 2.9 g, ServingSize 1 serving

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