Ziti With Broccoli And Pine Nuts Recipes
CREAMY BAKED ZITI WITH BROCCOLI
Make and share this Creamy Baked Ziti With Broccoli recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Cook penne in boiling salted water until al dente.
- Drain pasta and place in large bowl.
- Heat olive oil over medium heat and saute garlic for about 1 minute.
- Combine garlic, broccoli, Parmesan cheese and cream with penne.
- Spoon mixture into a large baking dish and top with mozzarella cheese.
- Bake, covered for 20 to 30 minutes.
- Note: Can be made up until baking point and refrigerated until dinner time.
Nutrition Facts : Calories 730.8, Fat 38, SaturatedFat 20.2, Cholesterol 103.8, Sodium 580.3, Carbohydrate 73.5, Fiber 11.2, Sugar 2.1, Protein 27.9
SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS
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
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
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ZITI WITH BROCCOLI AND TOASTED PINE NUTS - HELLO VEGGIE
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- Blanch the broccoli in plenty of boiling water for 3 minutes or so. Drain in a colander and refresh under ice-cold water to preserve its color. Drain again and roughly chop.
- Cook the pasta in plenty of boiling salted water for 10 to 12 minutes, or according to the package instructions, until al dente.
- Meanwhile, put the butter and garlic into a cold large frying pan, place over medium heat and cook for a minute or so, until the garlic is fragrant but not browned. Add the broccoli, cover with a lid or baking sheet and cook very gently for a few minutes. The broccoli should be very soft and yield easily to a wooden spoon pressed on it. Stir in the mascarpone, if using, and blue cheese and heat through to form a sauce. Season with salt and lots of pepper to taste. Stir in the pine nuts.
- Drain the pasta, but don’t be too precious about draining off every drop of water. Transfer the pasta straight into the broccoli pan and mix well. Serve in warmed bowls, with vegetarian Parmesan cheese grated over, if you like.
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