Quick Broccoli Roasted Red Pepper Pasta Salad Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions.
• Meanwhile, add the oil and butter to a large skillet over medium-high heat and melt the butter. Add the garlic and onions and saute until starting to soften, 2 to 3 minutes. Add the chopped red peppers and cook until hot, 2 to 3 minutes.
• Carefully transfer the contents of the skillet to a food processor or blender. Put on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers).
• Pour the pepper puree back into the skillet. Add the broth, 1/2 teaspoon salt and some pepper, and stir until heated. Splash in the cream and stir to combine. Add the parsley and basil and stir to combine. Taste and adjust the seasoning if you need to.
• Drain the pasta and add it to the skillet. Add the Parmesan, and then stir it together to coat the pasta.
• Serve in bowls with extra Parmesan and a sprinkling of parsley and basil on top.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
• In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
• Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
• Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Steps:

• Preheat oven to 450 degrees. Trim 1 inch from stems of broccoli. Peel outer layer of stems; cut diagonally into 1/2-inch slices. Separate florets into bite-size pieces. On one large or two small rimmed baking sheets, toss broccoli, garlic, and 1 tablespoon oil; season with salt and pepper. Spread in a single layer; roast, rotating sheets and turning broccoli halfway through, until tender and beginning to brown, 15 to 20 minutes. Set aside.
• Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions. Drain pasta, reserving 1/4 cup cooking water; rinse under cold water until cool, and drain. Return to pot.
• Remove skin from roasted garlic. In a small bowl, mash garlic until it forms a paste; whisk in lemon juice and remaining tablespoon oil. Season with salt and pepper. Pour mixture over pasta; toss in broccoli, red peppers, olives, and walnuts. Add some reserved cooking water, if needed. Serve at room temperature or chilled.

Steps:

• Cut 1/2 in. off ends of broccoli rabe; trim woody stems. Cut stems and leaves into 2-in. pieces. Cook linguine according to package directions, adding broccoli rabe during the last 5 minutes of cooking. Drain, reserving 1/2 cup pasta water., Meanwhile, in a large skillet, heat oil over medium-high heat. Add anchovies and garlic; cook and stir 1 minute. Stir in red peppers, olives, pepper flakes, pepper and salt., Add linguine and broccoli rabe to skillet; toss to combine, adding reserved pasta water as desired to moisten. Serve with cheese.

Steps:

• Cook Pasta according to package until al dente.
• Meanwhile, chop the broccoli and dice the roasted red peppers.
• Steam (or microwave) broccoli until just turned bright green.
• When pasta is done, drain well & put in a bowl.
• Add in the broccoli & roasted red peppers. Coat well with the vinaigrette. Mix thoroughly.
• Place bowl in the refrigerator to chill. Add a little more vinaigrette before serving, if needed.

Steps:

• Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.

Steps:

• Heat a pot of salted water to cook the pasta, In a large skillet, heat the olive oil, then add the garlic and saute over medium-low for a minute, then add the pepper strips( and any juices), lemon juice, olives, and a pinch of salt, and a couple of grinds of pepper. Shut burner off until pasta is nearly cooked.
• Cook the pasta in the salted water according to package directions, adding the broccoli pieces about two minutes before the pasta is done. Drain the pasta and broccoli, reserving 1/4 cup of water; add the reserved water to the skillet. Add the drained pasta and broccoli to the skillet with the fresh herbs and toss mixture over medium heat for 30 seconds or so to finish cooking.