Spicy Garlic Broccoli With Pine Nuts Recipes

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SPICY BROCCOLI WITH GARLIC



Spicy Broccoli with Garlic image

Garlic and spiced crushed red pepper add kick and spice to broccoli.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 7

1 1/2 pounds broccoli
4 1/2 tablespoons olive oil
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 1/2 teaspoons vinegar
3/4 cup water

Steps:

  • Peel and slice thick stems from broccoli; separate florets.
  • In a skillet, bring water to a simmer over medium-low heat. Add stems and florets; cook, covered, until bright green, 4 minutes.
  • Stir in olive oil, minced garlic, salt, and crushed red pepper. Cook 4 minutes.
  • Turn off heat; stir in vinegar.

Nutrition Facts : Calories 176 g, Fat 15 g, Protein 4 g

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS



Sautéed Broccoli With Garlic and Pine Nuts image

A really tasty side dish! I love garlic and pine nuts, and broccoli too, so this is a winner with me! This recipe comes from Anna Teresa Callen, an Italian cook.

Provided by Sharon123

Categories     Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup pine nuts
2 garlic cloves
2 bunches broccoli
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
  • Chop the garlic fine. Set aside.
  • Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
  • In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
  • Drain thoroughly in a colander.
  • In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
  • Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

Nutrition Facts : Calories 167.9, Fat 11.3, SaturatedFat 1.3, Sodium 67.3, Carbohydrate 14.5, Fiber 5.5, Sugar 3.7, Protein 6.5

PASTA WITH SPICY BROCCOLI RABE AND PINE NUTS



Pasta With Spicy Broccoli Rabe and Pine Nuts image

Provided by Molly O'Neill

Categories     pastas, main course, side dish

Time 30m

Yield Four servings

Number Of Ingredients 10

2 bunches broccoli rabe (about 1 pound each), ends trimmed off, cut across into 1-inch pieces
1 pound penne
4 teaspoons olive oil
6 tablespoons pine nuts
8 cloves garlic, peeled and minced
4 tablespoons water
1/2 teaspoon dried red pepper flakes
2 teaspoons fresh lemon juice
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste

Steps:

  • Bring a large pot of lightly salted water to the boil. Add the broccoli rabe and blanch for 1 minute. Drain and pat dry. Bring another large pot of salted water to the boil. Add the penne and cook until al dente, about 10 minutes.
  • Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium heat. Add the pine nuts and cook, tossing frequently, until lightly toasted, about 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the broccoli rabe, the water and the red pepper flakes and cook until tender, about 5 minutes.
  • Drain the pasta and add the broccoli rabe mixture, the remaining 2 teaspoons olive oil, the lemon juice, salt and pepper to taste. Toss to combine. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 12 grams, Carbohydrate 96 grams, Fat 16 grams, Fiber 11 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 888 milligrams, Sugar 5 grams

SPICY BROCCOLI RABE WITH PARMESAN AND PINE NUTS



Spicy Broccoli Rabe with Parmesan and Pine Nuts image

Provided by Rhoda Boone

Categories     Garlic     Side     Parmesan     Pine Nut     Broccoli Rabe     Anchovy     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 10

2 pounds broccoli rabe (about 2 bunches) trimmed and sliced into 2-inch pieces
3 tablespoons olive oil
4 garlic cloves, thinly sliced crosswise
1/2 to 3/4 teaspoon red pepper flakes
4 oil-packed anchovy fillets
1 teaspoon kosher salt, plus more for blanching
1/4 teaspoon freshly ground black pepper
2 tablespoons lemon juice
1 ounce parmesan, shaved in strips using a peeler (1/2 cup curls)
1/4 cup toasted pine nuts

Steps:

  • Fill a large pot with salted water and bring to boil over high heat. Fill a large bowl with ice water.
  • Add the rabe to the boiling water and cook until bright green, about 2 minutes. Drain and submerge in bowl of ice water until cool, about 2 minutes. Drain and set aside.
  • In a large skillet over medium heat, add the olive oil. Add the garlic, red pepper flakes, and anchovies, stirring and breaking up the anchovies with a wooden spoon. Cook until garlic is fragrant and light golden in color, 1 minute.
  • Add the rabe to the pan with any residual water. Cook, tossing occasionally, until the mixture starts to wilt, about 2 minutes. Add the salt and pepper and cook until rabe is crisp tender, about 3 minutes more.
  • Remove from heat and stir in lemon juice. Taste and adjust seasoning. Spoon onto plates or a platter and top with parmesan and pine nuts.

FETTUCCINE WITH SPICY BROCCOLI



Fettuccine with Spicy Broccoli image

Recipe By: Marcia Kiesel

Categories     broccoli     spicy     Fettuccine     with

Yield 4

Number Of Ingredients 9

2 tbsp. pine nuts
3/4 lb. dried fettuccine
3 tbsp. extra-virgin olive oil
1 1/2 lb. broccoli
4 large garlic cloves
1/2 tsp. crushed red pepper
Salt and freshly ground black pepper
1/2 tbsp. unsalted butter
1/2 c. freshly grated pecorino cheese

Steps:

  • In a large skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until the nuts are golden, about 2 minutes. Transfer to a plate.
  • In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 1/2 cup of the pasta cooking water and drain the fettuccine.
  • Meanwhile, heat 2 tablespoons of the olive oil in the skillet and add the broccoli. Cover and cook over moderate heat until browned on the bottom, about 5 minutes. Stir the broccoli, then add the remaining 1 tablespoon of olive oil, the garlic and the crushed red pepper. Season the broccoli with salt and pepper and cook, stirring gently, until the garlic is fragrant, about 1 minute. Turn off the heat and cover.
  • Transfer the fettuccine to a warmed bowl and toss with the butter. Add the broccoli and the pasta cooking water and toss well. Sprinkle with the reserved pine nuts and the cheese and serve, passing more cheese at the table.

HEALTHY BROCCOLI RABE WITH PINE NUTS



Healthy Broccoli Rabe With Pine Nuts image

Garlicky and nutty broccoli rabe. You can use normal broccoli if you wish, but broccoli rabe is more delicate and more suited for combination with pignoli, in my opnion.

Provided by spatchcock

Categories     Vegetable

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

6 cups broccoli rabe, rinsed and large stems removed (about 2 bunches)
1/2 ounce pine nuts, about 2 tbsp, toasted
2 garlic cloves, minced
2 teaspoons olive oil
1/8 teaspoon black pepper, to taste
1/8 teaspoon table salt, to taste

Steps:

  • In large stockpot, boil water.
  • Add broccoli rabe and blanch 2 minutes.
  • Drain.
  • In large skillet, heat oil.
  • Add garlic and cook 1 minute.
  • Add broccoli rabe and cook 4 minutes.
  • Season with salt and pepper.
  • Add pine nuts.
  • Toss and serve.
  • Yields about 1/2 cup per serving.

Nutrition Facts : Calories 92.3, Fat 9.4, SaturatedFat 1, Sodium 146.1, Carbohydrate 2, Fiber 0.4, Sugar 0.3, Protein 1.2

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