Pasta With Tomatoes Broccoli And Cheese Recipes

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CHEESE TORTELLINI WITH BROCCOLI, TOMATOES, AND GARLIC



Cheese Tortellini with Broccoli, Tomatoes, and Garlic image

It's easy to transform frozen cheese tortellini into a real meal--just toss the pasta with garlicky broccoli, ripe tomatoes, and a touch of butter.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 5

3 tablespoons unsalted butter
2 pounds broccoli, stalks removed, heads cut into small florets
4 garlic cloves, thinly sliced
1 1/2 pounds frozen cheese tortellini
3 plum tomatoes, seeded and diced

Steps:

  • Bring a large pot of salted water to a boil. Heat 1 tablespoon butter in a large skillet over medium. Add broccoli and garlic; season with salt and pepper. Cook, tossing occasionally, until broccoli is crisp-tender, 6 to 8 minutes (if skillet gets too dry, add a little water).
  • Cook tortellini in boiling water until al dente. Drain, reserving 1/2 cup pasta water; return tortellini to pot. Add broccoli mixture, tomatoes, and remaining 2 tablespoons butter; season with salt and pepper, and toss gently to combine. Gradually, add enough reserved pasta water to create a sauce that lightly coats tortellini. Serve immediately.

BROCCOLI N TOMATO PASTA



Broccoli n Tomato Pasta image

Fresh tomatoes and broccoli add pretty color to this hearty spaghetti dish from Lillian Justis of Woodbine, New Jersey.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

3 quarts water
8 ounces uncooked spaghetti
2 cups fresh broccoli florets
2 large tomatoes, peeled, seeded and coarsely chopped
2 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1/2 cup sliced ripe olives
1/2 cup minced fresh parsley
1/4 cup grated Romano cheese
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet or Dutch oven, bring water to a boil. Add spaghetti; boil, uncovered, for 5 minutes. Add broccoli; boil 3-4 minutes longer or until pasta and broccoli are tender., Meanwhile, in a nonstick skillet, saute the tomatoes, garlic and pepper flakes in oil for 2 minutes. Drain pasta mixture; add to the skillet. Add remaining ingredients and toss to coat.

Nutrition Facts : Calories 348 calories, Fat 12g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 688mg sodium, Carbohydrate 51g carbohydrate (0 sugars, Fiber 4g fiber), Protein 12g protein.

PASTA WITH BROCCOLI, MUSHROOMS, TOMATOES AND PARMESAN CHEESE



Pasta with Broccoli, Mushrooms, Tomatoes and Parmesan Cheese image

A simple yet fabulous dish with fresh vegetables and pasta served with a buttery sauce and Parmesan cheese.

Provided by Creative Culinary

Categories     Pasta, Potatoes, Rice & Grains

Time 35m

Number Of Ingredients 10

2-3 cups broccoli florets
12 oz thin spaghetti noodles
2 cups sliced fresh mushrooms
1 cup chopped fresh tomato (Original recipe calls for peeled tomatoes but truth is, I just don't do that, ever!)
1 cup grated Parmesan cheese
8 Tbsp butter (melted)
1 Tbsp fresh lemon juice
Salt and pepper to taste
More Parmesan to sprinkle on top
Garnish with Lemon Sections (optional)

Steps:

  • Simmer broccoli in approximately 2 quarts of salted hot water for a few seconds.
  • Add uncooked spaghetti and cook for 8 minutes.
  • Put mushrooms and tomatoes in the bottom of a large serving bowl.
  • Drain broccoli and spaghetti in colander and put on top of vegetables in bowl and let them sit for a minute or two.
  • Add Parmesan, butter,, lemon juice, salt and pepper; toss together and serve with some additional Parmesan grated on top and fresh lemon sections.

Nutrition Facts : ServingSize 1 8, Calories 373 kcal, Carbohydrate 36 g, Protein 13 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 56 mg, Sodium 557 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 7 g

PASTA WITH TOMATOES, BROCCOLI AND CHEESE



Pasta With Tomatoes, Broccoli and Cheese image

Make and share this Pasta With Tomatoes, Broccoli and Cheese recipe from Food.com.

Provided by ellie_

Categories     Penne

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 lb penne pasta or 1/2 lb your favorite pasta
2 1/2 cups broccoli florets
1 tablespoon olive oil
3 garlic cloves, sliced
1 pint cherry tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
2 ounces provolone cheese, shredded
2 tablespoons parmesan cheese, grated

Steps:

  • Cook pasta according to package dirctions but add in the broccoli he last 2-5 minutes of the cooking time. Drain.
  • While pasta is cooking, in a skillet heat oil over medium high heat. Add garlic and cook, stirring for 1 minute or until garlic is golden.
  • Stir in tomatoes and cook stirring for another minute or so or until skin starts to blister.
  • Add drained pasta and broccoli, salt and pepper and cook another 2 minutes, stirring.
  • Transfer mixture to a large bowl, stir in cheeses.

Nutrition Facts : Calories 323.4, Fat 9.4, SaturatedFat 3.5, Cholesterol 12, Sodium 471, Carbohydrate 51.7, Fiber 7.2, Sugar 2.1, Protein 11

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI



Pesto Pasta With Sun-Dried Tomatoes and Broccoli image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

1 lb. corkscrew pasta
Kosher salt
4-oz. jar sun-dried tomato halves, drained and cut in 1/4" slices
half a 16-oz. bag frozen broccoli florets
1 cup prepared basil pesto (recipe follows)
2 cloves garlic
1/4 cup pine nuts, toasted in a skillet until lightly browned
1/4 cup manchego cheese, cut in pieces
3 cups basil leaves, tightly packed
1/4 cup olive oil
salt to taste

Steps:

  • PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
  • Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
  • PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

BOW TIE PASTA WITH BROCCOLI AND TOMATOES



Bow Tie Pasta With Broccoli and Tomatoes image

I recently created this recipe from ingredients I had on hand. It is quick and simple. I served it with fresh crusty bread and butter.

Provided by SUSIE IN MISSOURI

Categories     < 30 Mins

Time 20m

Yield 1 cups, 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
3 tablespoons butter
4 minced garlic cloves
8 ounces bow tie pasta
3 -4 cups fresh broccoli florets
2 cups cherry tomatoes (1 Pint)
fresh parmesan cheese
salt
pepper

Steps:

  • Prepare pasta according to package directions and drain completely.
  • Steam broccoli until fork tender, drain completely.
  • Cut tomatoes in half.
  • In skillet over medium heat melt butter in olive oil.
  • Add garlic and cook for 2-3 minutes.
  • Put the prepared pasta in skillet and toss to coat.
  • Add the tomatoes and toss for 2-3 minutes.
  • Add the broccoli and toss 1-2 minutes.
  • Salt and Pepper to taste.
  • Sprinkle with Grated Parmensa Cheese.

Nutrition Facts : Calories 417.5, Fat 21.6, SaturatedFat 7.6, Cholesterol 70.8, Sodium 92.1, Carbohydrate 47.3, Fiber 2.8, Sugar 3.1, Protein 10.6

BROCCOLI AND TOMATO BAKE



Broccoli and Tomato Bake image

This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.

Provided by Eliot

Categories     Side Dish     Vegetables     Tomatoes

Time 1h15m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, thinly sliced
1 clove garlic, minced
1 small carrot, diced
1 stalk celery, diced
salt and ground black pepper
¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
1 (15 ounce) can diced tomatoes
1 tablespoon chopped green olives
2 teaspoons maple syrup
¼ cup crumbled goat cheese
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C).
  • Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
  • Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
  • Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g

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