Whole Family Pasta With Broccoli And Cauliflower Recipes

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ROASTED BROCCOLI AND CAULIFLOWER PASTA WITH PARMESAN, LEMON AND GARLIC



Roasted Broccoli and Cauliflower Pasta with Parmesan, Lemon and Garlic image

This Roasted Broccoli and Cauliflower Pasta recipe is deeply flavorful yet so simple! A satisfying, quick, meatless meal-in-one. Perfect for busy nights! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Vegetarian (see note) •

Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Categories     Main Dishes

Time 30m

Number Of Ingredients 10

8 cups broccoli florets (see note)
1/4 cup (4 tablespoons) extra virgin olive oil, divided
1 3/4 teaspoons kosher salt, divided
1/4 teaspoon black pepper, divided
8 cups cauliflower florets (see note)
12 ounces whole wheat penne pasta
1 cup reserved pasta cooking water
1 cup shredded parmesan cheese (see note)
3 tablespoons lemon juice
1 tablespoon minced garlic

Steps:

  • Preheat oven to 475ºF, and bring a large pot of water to a boil on the stove.
  • On a parchment-lined baking sheet, toss the broccoli florets with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/8 teaspoon pepper, making sure the oil and seasonings are evenly distributed. (If you prefer, you can toss the ingredients together in a bowl and then dump the broccoli mixture out onto the baking sheet.) On a second parchment-lined baking sheet, repeat the process with the cauliflower florets, tossing them with 2 tablespoons olive oil, 3/4 teaspoons salt, and 1/8 teaspoon pepper. Make sure the vegetables are spread out evenly on the baking sheets, and not heaped on top of each other, so they roast properly rather than steaming.
  • Place cauliflower in the oven and roast for 5 minutes; then add broccoli to the oven. Roast for 5 minutes more, and then stir both cauliflower and broccoli and rotate sheet pans to promote even roasting. Continue roasting for about 10 more minutes (20 minutes total for cauliflower and 15 minutes total for broccoli), until the vegetables have developed some gorgeous roasted brown spots. Remove from oven and set briefly aside, keeping warm.
  • Meanwhile, as vegetables roast, cook pasta according to package directions. Before draining the pasta, carefully reserve about 1 cup of pasta cooking water.
  • In a large serving bowl, toss the roasted vegetables with the cooked pasta. Sprinkle the parmesan, lemon juice, garlic, and remaining 1/4 teaspoon salt evenly over the pasta mixture, stirring as you do so to make sure they are evenly distributed throughout the pasta and not concentrated in one spot. Loosen as desired with reserved pasta cooking water (we usually use about 1/2 - 3/4 cup). Taste and adjust the pasta water, lemon juice, and salt as needed. Serve immediately.

Nutrition Facts : Calories 275 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 12 grams fat, Fiber 10 grams fiber, Protein 13 grams protein, SaturatedFat 3 grams saturated fat, ServingSize about 1 3/4 cups, Sodium 718 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

PASTA WITH BROCCOLI AND CAULIFLOWER



Pasta with Broccoli and Cauliflower image

Pasta with Broccoli and Cauliflower Recipe - whole wheat pasta mingles with roasted broccoli and cauliflower, subtly flavored by sun dried tomatoes and providing lots of wholesome plant-based protein from white beans!

Provided by Nora from Savory Nothings

Categories     Main Course

Time 43m

Number Of Ingredients 9

8 oz whole wheat pasta (preferably small shapes)
2 tablespoons olive oil
1 small broccoli (cut into small florets)
1 medium cauliflower (cut into small florets)
2 cloves garlic (thinly sliced)
1 oz sun-dried tomatoes (chopped, about 8 pieces)
1 (15-oz) can white beans
1/3 cup dry white wine
Salt and pepper to taste

Steps:

  • Bring a large pot of salted water to boil and cook the pasta according to package directions. Drain and set aside, saving 1/4 cup of cooking water.
  • In a large sauté pan heat the oil over medium-high heat. Put the broccoli and cauliflower into the pan and roast for approximately 5 minutes. Add the garlic and roast for another 2 minutes before adding the sun dried tomatoes and white beans.
  • After 1-2 minutes deglaze with the white wine. Add the cooked pasta with the reserved cooking water to the vegetables and gently toss together. Heat through and serve immediately.

Nutrition Facts : Calories 532 kcal, ServingSize 1 serving, Carbohydrate 91 g, Protein 27 g, Fat 9 g, SaturatedFat 1 g, Sodium 123 mg, Fiber 14 g, Sugar 9 g

SICILIAN PASTA AND BROCCOLI



Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

Steps:

  • Heat the water for your pasta while you prepare the broccoli.
  • In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
  • Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
  • Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.

EASY CAULIFLOWER BROCCOLI PASTA



Easy Cauliflower Broccoli Pasta image

Fast, easy, and oh-so-delicious, this healthy Easy Cauliflower Broccoli Pasta recipe will become your new favorite when you are short on time.

Provided by Monkey and Me Kitchen Adventures

Categories     Dinner

Time 35m

Number Of Ingredients 16

1 medium yellow onion, fine dice
2 Tablespoons minced garlic
1 ½ cups water
1 cup low-sodium vegetable broth
1 Tablespoon reduced-sodium tamari *
2 Tablespoons nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
2 Tablespoons dried minced onions
½ teaspoon dried oregano
¼ teaspoon Italian Seasoning
¼ teaspoon dried basil
¼ to 1 teaspoon sea salt (+/-) *
¼ teaspoon black pepper
1 - [ 14 oz. or 16 oz. package ] frozen broccoli and cauliflower florets *
10 to 12 oz. GF pasta *

Steps:

  • Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add the pasta. Stir occasionally to prevent sticking. Check package directions on cooking times and/or boil the pasta until el dente, drain, rinse with cold water to remove any excess starch, shake well, set aside.
  • Place the frozen broccoli and cauliflower florets into a bowl and microwave until it has reached your desired tenderness, set aside.
  • Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  • In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, sauté over medium-high heat until the onions are softened, approximately 9 to 10 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
  • Add the minced garlic, sauté for 1 minute, then add all the remaining Base Ingredients and Spice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer. Simmer for 4 minutes, then add the cooked cauliflower and broccoli florets. Simmer for several more minutes.
  • Add the cooked pasta and simmer for several minutes to ensure the pasta has been thoroughly heated through. Stir well, then remove from the stove and allow to sit for 5 minutes to allow the flavors to marry.
  • Serve topped with freshly chopped parsley and/or Vegan Parmesan Cheese.

Nutrition Facts : ServingSize A bowl, Calories 378 calories, Sugar 4.3 g, Sodium 345.8 mg, Fat 3.1 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 77.7 g, Fiber 5.6 g, Protein 9.5 g, Cholesterol 0 mg

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