Linguine Sicily Recipes
SICILIAN PASTA AND BROCCOLI
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
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.
LINGUINE SICILY
This can be served as a meal with some greens and garlic bread. Or serve it as a side with any meal. Cooking time does not include cooking pasta separately. Pol Martin Cookbook.
Provided by daisygrl64
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- heat oilive oil in pan, add green onions, yellow peppers, shallots, basil and sausage. cook 3 minutes over med-high heat.
- add mushrooms, season with salt and pepper and cook for 3 minutes over medium heat.
- incorporate chicken stock and bring to a boil.
- dissolve cornstarch in cold water, stir into sauce and cook 2 minutes over low heat.
- pour sauce over hot pasta, mix and serve.
Nutrition Facts : Calories 101.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 2.7, Sodium 134.8, Carbohydrate 11.2, Fiber 1.2, Sugar 2.5, Protein 4.8
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