Spaghetti With Broccoli And Mushrooms Recipes

SPAGHETTI AND BROCCOLI AGLIO OLIO

Steps:

• Add the broccoli florets to a large pot of boiling, salted water and cook until al dente, 3 to 4 minutes. Prepare a bowl of ice water. Remove the florets from the pot, reserving the cooking water. Stop the cooking process by shocking them in the ice water. Remove the florets and pat dry.
• Add the spaghetti in the same pot of water. Cook until al dente, about 8 minutes.
• Meanwhile, add the oil, sliced broccoli stems, red pepper flakes and garlic to a large skillet over medium-low heat and sprinkle with salt. Cook until the garlic is lightly toasted and fragrant, about 8 minutes. Add the florets, toss to coat and warm through.
• Drain the pasta in a colander set in the sink, and add the pasta to the skillet. Increase the heat to medium-high. Toss the ingredients and adjust the seasoning if needed. Transfer the pasta to a large serving bowl. Squeeze the lemon juice over the top and sprinkle with the Parmigiano-Reggiano. Serve.

SPAGHETTI WITH BROCCOLI AND MUSHROOMS

Steps:

• Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
• Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
• Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.

PASTA WITH MUSHROOMS AND BROCCOLI

Steps:

• Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
• Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
• When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

BROCCOLI-MUSHROOM SPAGHETTI

Steps:

• Cook spaghetti as directed on package, except add broccoli about 5 minutes before spaghetti is done; drain.
• Stir mushrooms, margarine, salt and pepper into spaghetti and broccoli. Cook over low heat about 5 minutes, stirring occasionally, until mushrooms are hot. Sprinkle with cheese and lemon juice; toss.

BROCCOLI MUSHROOM ALFREDO PASTA

Steps:

• Prepare ingredients for the dish. Optionally, add garlic. Cook pasta per package inductions. Keep it a bit undercooked to keep the texture.
• On an oiled skillet, dice mushrooms into quarters and sautee until golden brown. Add in broccoli and garlic salt.
• Stir in cream and bring it to a boil. Press in garlic and add parmesan cheese.
• Stir in cooked pasta. It may seem like there is a lot of sauce, but pasta will absorb a lot of it, making it perfectly creamy.

CREAMY BROCCOLI AND MUSHROOM PASTA

Steps:

• Bring a large pan of boiling water to the boil.
• Cut the broccoli into small florets and thinly chop the stems. Finely chop the onion and slice the mushrooms.
• Cook the pasta according to the packet instruction adding the broccoli for the last 3 minutes.
• Heat the oil and fry the onion until soft and beginning to brown. Add the mushrooms and cook for a further 5 minutes. Stir in the creme fraiche and mustard and mix well.
• Drain pasta and broccoli and stir into sauce. Serve.

CAVATELLI, BROCCOLI AND MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place broccoli in a microwave safe dish with about 3 tablespoons of water. Microwave for 3 minutes, or until tender.
• Melt butter in a medium skillet over medium heat. Saute garlic and mushrooms until garlic becomes aromatic. Combine with pasta, broccoli and Parmesan cheese; transfer to a 2 quart baking dish.
• Cover and bake in preheated oven for about 20 minutes, or until heated throughout.

PASTA WITH BROCCOLI AND MUSHROOMS

Steps:

• Cook pasta as per instructions on packet.
• Heat first measure of oil and saute garlic. Stir in mushrooms and broccoli and cook until tender.
• Add cream, pesto and blue cheese.
• Season with salt and pepper.
• Drain pasta, add extra olive oil or butter and toasted slivered almonds.
• Stir gently until well combined.
• Serve.

PENNE WITH BROCCOLI AND MUSHROOMS

Steps:

• Steam 4 cups broccoli florets until crisp-tender. Rinse under cold water. Drain.
• Heat oil in heavy large skillet over medium-high heat. Add mushrooms and stemmed shiitake) and garlic and sauté until mushrooms are almost tender, about 5 minutes. Add cream, thyme and red pepper and bring to boil. Add pasta and broccoli and cook until pasta is coated, tossing gently, about 3 minutes. Season with salt and pepper. Transfer to large bowl. Sprinkle with Parmesan.

PASTA WITH BROCCOLI, MUSHROOMS, TOMATOES AND PARMESAN CHEESE

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.