CHEESY BROCCOLI RIGATONI
"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter over medium heat for 1 minute. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain pasta and toss with oil; set aside., In a large saucepan, bring 1 in. of water and broccoli to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Drain and rinse with cold water., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup cheese. Repeat layers. Top with remaining sauce and cheese. , Cover and bake at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 280 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 434mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
BROCCOLI WITH RIGATONI
A light and quick meal! To complete the meal serve with a side salad and garlic bread. Perfect!
Provided by Star Pooley
Categories Main Dish Recipes Pasta
Yield 5
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain.
- In large skillet heat oil and butter. Gently brown garlic, add broccoli and saute gently for 2 to 3 minutes. Add broth; cover and simmer until broccoli is tender.
- Toss the broccoli mixture with the basil and cooked pasta. Serve with grated Parmesan cheese on top.
Nutrition Facts : Calories 608.1 calories, Carbohydrate 74.2 g, Cholesterol 14 mg, Fat 29.4 g, Fiber 5.8 g, Protein 16.1 g, SaturatedFat 6.7 g, Sodium 191.1 mg, Sugar 5.2 g
BROCCOLI RIGATONI
As taught to me by my next-door neighbor, a lovely Italian lady who never failed to let me in on her cooking secrets as a child... I like it because it doesn't have an extra step of steaming the broccoli.
Provided by Lizzymommy
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to directions.
- Melt butter together with olive oil in large skillet with cover or dutch oven (ideally large enough to hold all of your ingredients together).
- Cook garlic until no longer raw, but don't allow to brown. Add broccoli to the pan, constantly stirring, until broccoli is completely coated in the oil and garlic and pan is very hot. Add broth, and immediately cover.
- Steam until broccoli is tender. Turn off heat and stir in the fresh basil.
- Combine pasta and broccoli. Season with salt and pepper according to taste. Serve topped liberally with cheese.
Nutrition Facts : Calories 380.8, Fat 16.7, SaturatedFat 6.2, Cholesterol 66.8, Sodium 161.6, Carbohydrate 46.8, Fiber 2, Sugar 1.1, Protein 12.8
RIGATONI WITH BROCCOLI
Make and share this Rigatoni With Broccoli recipe from Food.com.
Provided by PamLuvs2Cook
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the broccoli and cut it into bite sized pieces.
- Bring 4 quarts of water to a boil in a large pot.Add the broccoli and salt to to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
- Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
- Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. add the reserved cooking water and cook, stirring often for 5 minutes or more.
- Sprinkle with cheese, toss and serve immediately.
RIGATONI WITH BROCCOLINI AND SAUSAGE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente, adding the broccolini for the last 4 minutes of cooking. Reserve 2 1/2 cups of the cooking water, then drain the pasta and broccolini and set aside.
- Meanwhile, heat a large Dutch oven over medium heat and add the olive oil. When the oil is hot, add the sausage and cook, breaking it up with a wooden spoon, until browned, about 4 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the tomato paste, red pepper flakes and garlic to the pot and cook, stirring, until sizzling, 30 seconds. Add 2 cups of the reserved pasta water, bring to a simmer and cook until reduced by half, 5 to 6 minutes.
- Add the pasta, broccolini and parsley to the sauce and toss to coat, adding more water if needed. Taste and add salt if necessary. Remove from the heat and sprinkle with the grated cheese, then toss well. Top each serving with more grated cheese.
CHEESY BROCCOLI RIGATONI
This cheese and veggie packed pasta side dish always brings compliments. Add chicken or shrimp and you'll have a well-balanced entree. Found in the Taste of Home Parties, Potlucks & Barbecue cookbook.
Provided by Crafty Lady 13
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meawhile, in a large saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended.
- Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; set aside. Drain pasta and toss with oil; set aside.
- Add 1 inch of water to a large saucepan; add broccoli. Bring to a boil. Reduce heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
- in a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat remaining layers. Top with remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.
Nutrition Facts : Calories 857.1, Fat 37.3, SaturatedFat 20.4, Cholesterol 178.1, Sodium 1492.7, Carbohydrate 83, Fiber 3.1, Sugar 10.7, Protein 48.5
RIGATONI WITH BROCCOLI
This recipe is from The Sopranos cookbook. So simple and easy. It's very tasty too. Sometimes I'll add in italian sausage for my meat loving hubby. Enjoy! :)
Provided by Pam Snyder
Categories Pasta Sides
Time 30m
Number Of Ingredients 6
Steps:
- 1. Trim the broccoli and cut it into bite sized pieces.
- 2. 2 Bring 4 quarts of water to a boil in a large pot. Add the broccoli and salt to taste. Cook for 5 minutes. Scoop out the broccoli with a small sieve. Reserve the cooking water in the pot.
- 3. Pour the olive oil into a skillet large enough to hold all the ingredients. Add the garlic and red pepper, cook over medium heat for about 2 minutes, or until the garlic is lightly golden. Add the broccoli and a pinch of salt. Cook, stirring occasionally for 10 minutes, or until the broccoli is soft.
- 4. Meanwhile, bring the water back to a boil. Add the rigatoni and cook, stirring frequently, until the pasta is not quite tender. Scoop out about 1 cup of the cooking water and set it aside. Drain the rigatoni and add it to the skillet with the broccoli. Add the reserved cooking water and cook, stirring often for 5 minutes or more.
- 5. Sprinkle with cheese, toss and serve immediately.
BROCCOLI & TALEGGIO RIGATONI
Make this comforting pasta dish to use up any broccoli and cheese that you might have lying around in your fridge - it takes just 25 minutes to make.
Provided by Rosie Mackean
Categories Dinner
Time 25m
Number Of Ingredients 7
Steps:
- Bring a large pan of salted water to the boil. Meanwhile, bring the milk and broccoli to a gentle simmer in a second non-stick saucepan set over a medium heat and cook for 10-15 mins. The broccoli will cook in the milk and form a soft purée, which is the base of the sauce.
- Tip the rigatoni into the pan of boiling water and stir. Cook for 1 min less than the pack instructions. Stir the parmesan and taleggio into the broccoli mixture until fully melted and smooth.
- Season the sauce and grate in some nutmeg to taste. Transfer the rigatoni directly from its cooking water to the broccoli cheese sauce using a slotted spoon. Mix together well, adding a ladleful of the water to loosen the sauce, if needed. Check for seasoning, then spoon into bowls and drizzle with a little olive oil before serving.
Nutrition Facts : Calories 741 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 10 grams sugar, Fiber 11 grams fiber, Protein 37 grams protein, Sodium 1.5 milligram of sodium
CHICKEN AND BROCCOLI RIGATONI RECIPE - (4.5/5)
Provided by Heather_D
Number Of Ingredients 8
Steps:
- In a large skillet, saute the garlic and tomatoes in olive oil. In a large pot, cook the pasta according to the package directions; Drain. Season the chicken pieces with black pepper and add to the skillet. Cook the chicken over MEDIUM heat on both sides until it is no longer pink in the center. Meanwhile, lay the broccoli florets on a baking sheet and drizzle with olive oil, salt, and pepper. Bake the broccoli at 400 degrees Fahrenheit for 15 minutes. Remove the broccoli and sprinkle with Parmesan Cheese. Continue baking for an additional 5 minutes. Add the roasted broccoli and the drained pasta to the skillet. *Drizzle a little olive oil over the pasta to ensure that it doesn't dry out and stick together.* Toss the ingredients in the skillet together with a dusting of Parmesan Cheese and serve hot with garlic bread.
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