FARFALLE WITH BROCCOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
- Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
FARFALLE AND BROCCOLI SALAD WITH GORGONZOLA DRESSING
Categories Salad Pasta Side High Fiber Blue Cheese Broccoli Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cook broccoli stems in large pot of boiling salted water 2 minutes. Add florets and cook until stems and florets are crisp-tender, about 2 minutes longer. Using slotted spoon, transfer broccoli to strainer. Refresh under cold water. Drain.
- Bring same pot of water to boil. Add pasta; cook until just tender but still firm to bite. Drain. Rinse under cold water.
- Whisk mayonnaise, sour cream, and vinegar in large bowl. Add half of Gorgonzola cheese. Using rubber spatula, mash until cheese is almost smooth. Stir in remaining cheese. Add pasta, green onions, celery, parsley, and broccoli; toss to coat. Season salad to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
CHICKEN AND BROCCOLI SALAD WITH GORGONZOLA DRESSING
A simple 3 ingredient pasta salad with a tangy Gorgonzola dressing. Perfect for summer meals. You can cook the pasta in the water you used for the broccoli so there is only one pan to wash.
Provided by Lorac
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook broccoli in a large pot of boiling salted water for 3 minutes.
- Remove to a colander using a slotted spoon, rinse with cold water, drain and dry on paper towels.
- Bring the cooking water back to a boil and cook the pasta according to package directions, drain in a colander and rinse with cold water.
- In a large bowl, whisk together the mashed cheese, vinegar, oil, and sage, season with salt and pepper.
- Add pasta, chicken and broccoli, toss to combine.
Nutrition Facts : Calories 517.5, Fat 28.2, SaturatedFat 8.6, Cholesterol 65, Sodium 407, Carbohydrate 37.8, Fiber 1.5, Sugar 0.9, Protein 27.9
FARFALLE WITH GORGONZOLA SAUCE
Provided by Lucia Luhan
Categories Pasta Blue Cheese Walnut Bon Appétit
Yield Makes 4 first-course servings
Number Of Ingredients 5
Steps:
- Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
- Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.
WATERCRESS, PEAR AND GORGONZOLA SALAD
Mellow pears contrast the strong flavors of gorgonzola in this bright, lightly creamy salad. It's all finished with a sweet-tart dressing of onion, mustard and red wine vinegar. It makes a lovely first course, or simply treat it as two servings, rather than four, and serve it as a light lunch.
Provided by Florence Fabricant
Categories easy, quick, weekday, salads and dressings
Time 5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
- Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 11 grams, TransFat 0 grams
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