Penne With Garlicky Broccolini Recipes

ONE-POT PASTA WITH BROCCOLI AND LEMON

Less is more in this quick and easy weeknight dinner. It calls for just five main ingredients (penne, broccoli, garlic, lemon, and Parmesan) and requires minimal cleanup.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Yield Serves 4 to 6

Number Of Ingredients 7

One-Pot Pasta with Broccoli and Lemon image

Steps:

Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

Ingredients

Kosher salt and freshly ground pepper
1 pound penne
1 pound broccoli, head cut into florets (3 1/2 cups), stems peeled and thinly sliced (1 cup)
1 clove garlic, finely grated
1/3 cup extra-virgin olive oil
2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)
1/2 cup finely grated Parmesan (1 ounce), plus more for serving

PENNE WITH HAZELNUT GREMOLATA AND ROASTED BROCCOLINI

Provided by Diane Rossen Worthington

Categories Pasta Roast Valentine's Day Vegetarian High Fiber Dinner Broccoli Low Cholesterol Hazelnut Potluck Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 7

Penne with Hazelnut Gremolata and Roasted Broccolini image

Steps:

Preheat oven to 400°F. Place broccolini on large rimmed baking sheet. Drizzle with 2 tablespoons oil; sprinkle with salt and pepper. Toss, then spread in even layer.
Roast broccolini until tender and golden brown around edges, tossing occasionally, about 18 minutes. Cool. Chop coarsely. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Mix hazelnuts, chopped parsley, finely grated lemon peel, and garlic in small bowl. DO AHEAD: Gremolata can be made 2 hours ahead. Cover and refrigerate.
Cook pasta in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to saucepan. Add broccolini and toss over medium heat to rewarm. Transfer to medium bowl. Add gremolata and remaining 1 tablespoon oil; toss to distribute evenly. Season to taste with salt and pepper.

Ingredients

1/2 pound broccolini, thick stalks cut in half lengthwise
3 tablespoons olive oil, divided
2 tablespoons hazelnuts, toasted, finely chopped
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons finely grated lemon peel
1 garlic clove, pressed
1/4 pound penne (about scant 1 1/4 cups)

BAKED PENNE WITH BROCCOLI AND THREE CHEESES

Categories Cheese Pasta Vegetable Bake Sauté Christmas Low Fat Vegetarian Mozzarella Parmesan Ricotta Winter Healthy Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

Baked Penne with Broccoli and Three Cheeses image

Steps:

Stir oil and garlic in small skillet over medium heat 1 minute; set aside. Cook penne in large pot of boiling salted water until almost tender, about 11 minutes. Add broccoli; cook 1 minute. Drain.
Mix marinara, 1/2 cup mozzarella, ricotta, basil, 1 tablespoon Parmesan, and sautéed garlic in large bowl. Add pasta and broccoli; toss. Season with salt and pepper. Transfer to 11x7x2-inch glass baking dish. Sprinkle remaining mozzarella and Parmesan over.
Preheat oven to 400°F. Bake pasta uncovered until cheese melts, about 20 minutes. Let stand 5 minutes.

Ingredients

2 teaspoons olive oil
3 garlic cloves, minced
2 cups penne pasta
3 cups 1-inch broccoli florets
2 cups purchased marinara sauce
1 cup (packed) coarsely grated low-fat mozzarella cheese
1/2 cup low-fat ricotta cheese
1/2 cup chopped fresh basil
2 tablespoons grated Parmesan cheese

BROCCOLI AND GARLIC PENNE

Make and share this Broccoli and Garlic Penne recipe from Food.com.

Provided by Lvs2Cook

Categories Penne

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Broccoli and Garlic Penne image

Steps:

Bring a large pot of water to a boil and add the penne. Cook at a rolling boil until the pasta is just tender. Drain, rinse under cold water, drain again, and reserve.
Cut the broccoli florets into fairly small pieces.
Bring a large saucepan of water to a boil and add the broccoli and simmer for 2 minutes. Drain, rinse under cold water, pat dry, and reserve.
Pour the oil into a large skillet, and heat over medium heat until it begins to ripple, about 1 minute. Add the garlic slices and cook, shaking the pan, until the garlic begins to brown around the edges, another minute.
Add the broccoli to the skillet, stir well, sprinkle with black pepper, and cook 2 minutes longer, shaking the skillet.
Add the butter and penne to the broccoli and cook, stirring often, until the penne is well mixed with the broccoli, oil, and garlic and the mixture is hot, about 3 to 4 minutes.
Place in a serving dish, sprinkle with the Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 517.8, Fat 29.6, SaturatedFat 7.8, Cholesterol 20.8, Sodium 149.4, Carbohydrate 56.8, Fiber 10.3, Sugar 2.7, Protein 11.3

Ingredients

1 lb penne
2 heads broccoli
3/4 cup extra virgin olive oil
10 large garlic cloves, thinly sliced crosswise
fresh ground black pepper
4 tablespoons unsalted butter
1/2 cup freshly grated parmesan cheese

PENNE WITH GARLICKY BROCCOLINI

A simple, delicious dinner using up the glut of wintered-over broccoli from my parents' garden. You may use sausage or veggie sausage instead of bacon, substituting olive oil for the bacon fat.

Provided by SKILLETZILLA

Categories Main Dish Recipes Pasta

Time 20m

Yield 8

Number Of Ingredients 6

Penne with Garlicky Broccolini image

Steps:

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, about 8 minutes. Drain.
Meanwhile, place the bacon in a large skillet over medium heat. Turn frequently to cook until browned and crisp. Drain on paper towels.
Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently. Add the broccolini, and continue to cook and stir for 3 or 4 minutes, or until the broccolini is tender but still bright green. Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat. Remove from the heat and mix in the Parmesan cheese, and crumble in the bacon. Toss again, and serve!

Nutrition Facts : Calories 335.5 calories, Carbohydrate 45.5 g, Cholesterol 17.2 mg, Fat 11.7 g, Fiber 2.5 g, Protein 13 g, SaturatedFat 4 g, Sodium 242.1 mg, Sugar 2.9 g

Ingredients

1 (16 ounce) package dry penne pasta
6 slices bacon
¾ pound broccolini, cut into 1 inch pieces
12 cloves garlic, minced
salt and pepper to taste
⅓ cup freshly grated Parmesan cheese

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