Tomato Broccoli Pasta Toss Recipes

BROCCOLI & CHEESE PASTA TOSS

Steps:

• Bring a large saucepan of water to a boil.
• Add pasta and cook according to package directions, about 8 minutes.
• Meanwhile, cut stems from broccoli.
• Peel, then slice into thin rounds.
• Slice sun-dried tomatoes into thin strips.
• Mince garlic.
• Place cheese in a large bowl.
• Stir in sun-dried tomatoes and garlic.
• When pasta has cooked 8 minutes, add broccoli stems and florets.
• Cook until bright green and tender, about 2 minutes.
• Ladle out about 1/2 cup pasta water and save.
• Drain pasta and broccoli, then return to saucepan.
• Place saucepan over medium-high heat.
• Stir cheese mixture and pasta water until cheese melts and noodles are evenly coated, about 1 minute.
• Taste, then add salt and pepper if you like.

BROCCOLI N' TOMATO PASTA

Steps:

• In a large kettle or Dutch oven, bring 3 quarts 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 skillet.
• Add remaining ingredients and toss to coat.

PASTA WITH ROASTED BROCCOLI, SUN-DRIED TOMATOES AND MOZZARELLA

Steps:

• Preheat the oven to 425 degrees F.
• Coarsely chop the broccoli florets and tender stems and toss with 1 tablespoon of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread in a single layer on a rimmed baking sheet and roast until tender with the edges crispy, 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt and the pasta. Cook according to the package directions. Reserve 1/2 cup pasta water and drain the pasta. Toss the hot pasta with the roasted broccoli, sun-dried tomatoes, 1/4 cup pasta water, the remaining 1 tablespoon olive oil and the reserved sun-dried tomato oil. Stir in the mozzarella, parsley and as much remaining pasta water as needed to make a light sauce. Season to taste with salt and pepper.

TOMATO, BROCCOLI AND PASTA SALAD

Steps:

• Cook pasta until tender but firm.
• Drain and rinse under cold water.
• Wrap in paper towel and set aside.
• Blanch the broccoli for 2 minutes in boiling water.
• Drain and rinse in cold water and wrap in a towel.
• In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
• Pour over salad and toss till mixed.
• Add salt and pepper to taste.
• Refrigerate for 1 hour or up to 4 hours.
• Tastes even better the next day.
• The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.