Rigatoni Con Broccolo Rigatoni With Broccoli Recipes

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.

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.

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.

Steps:

• Make the white sauce first with white sauce ingredients as follows: In a 1 qt saucepan, melt the butter over medium heat.
• Stir in the flour until blended.
• Add the milk and chicken stock all at once, stirring constantly, until the mixture thickens and bubbles.
• Cook, stirring for 2 minutes longer.
• Stir in the salt and pepper.
• Makes 1 cups of sauce.
• Trim the stems from the broccoli and cut it into small florets.
• Fill a large bowl with ice water.
• In a large saucepan, bring 4 qts of salted water to a boil.
• Add the broccoli and boil for 2 minutes, just to bring up the color.
• Drain the broccoli and transfer to the bowl of ice wate to stop the cooking.
• Pour off any water remaining in the pot In the sam pot, bring 4 qts of fresh salted water to a boil.
• cook the rigatoni according to the package directions until al dente.
• Drain the pasta well and toss it with 1 Tbs olive oil, set aside To make the sauce, In a large skillet, heat the remaining oil over medium heat.
• Cook the garlic for 3-5 minutes until golden brown, being careful not to let it burn.
• Remove from the ehat.
• Add the white wine to the skillet, then stir in the chicken stock.
• Return the pan to the heat and whisk in the white sauce.
• Bring the mixture to a boil over medium high heat, stirring frequently.
• Reduce the heat to low and simmer for about 7 minutes, or until it is reduced by half Stir in the butter, salt and pepper.
• Add the broccoli, simmer the mixture for 1-2 minutes longer, or until the broccoli is heated through.
• Return the pasta to the pasta pot, add the broccoli sauce mixture and the Parmigiano-Reggiano, toss to coat well.
• Serve with extra Parmigiano-Reggiano alongside.