Rotini With Mushrooms And Broccoli Recipes

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the broccoli, and cook, uncovered, for 3 minutes. Remove the broccoli with a slotted spoon; set aside. Stir the rotini into the same pot, and return to a boil. Cook uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 8 minutes. Drain.
• Heat olive oil in a skillet over medium heat; cook and stir the garlic and crushed red pepper for 1 minute. Stir in the broccoli, chicken broth, lemon juice, salt, and black pepper. Bring to a boil; reduce the heat to medium-low and simmer until the broccoli is tender, about 5 minutes. Stir in the drained pasta; cook over low heat for 1 minute. Stir in the Parmesan cheese.

Steps:

• Cut broccoli stalks away from crowns and peel stalks. Use a vegetable peeler to shave stalks into thin ribbons. Set aside. Cut crowns into thin slices (about 1/4 inch). Combine with the little flower buds that fall off onto your cutting surface in a bowl.
• Begin heating a large pot of water for the pasta. Heat 1 tablespoon of the oil over medium-high heat in a large, heavy skillet. Add sliced mushrooms and sauté until lightly colored and beginning to sweat, 3 to 5 minutes. Reduce heat to medium, add salt to taste, another tablespoon of oil, and shaved broccoli stems. Continue to sauté until the broccoli stem ribbons are crisp-tender, 3 to 5 minutes. Add garlic and thyme, season to taste with salt and pepper, and cook, stirring, until garlic smells fragrant, 30 seconds to a minute. Remove from heat.
• When water in the pasta pot comes to a boil, add salt to taste and spaghetti. Set timer for 2 minutes less than the cooking time suggested on the package. When it goes off, add thinly sliced broccoli crowns and flower buds, and cook 2 minutes more, or until the pasta is al dente. Using a ladle, transfer 1/2 cup of the pasta cooking water to the pan with the mushrooms and shaved broccoli stems. Drain the pasta and broccoli and toss with the mushroom and stem mixture, either in a large bowl or right in the pan. Serve with Parmesan cheese.

Steps:

• Separate broccoli into florets. Discard tough stem, and peel and chop remaining stem into 1 inch pieces. You should have about 2 cups. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. During the last 5 minutes, add the broccoli to the pasta. Drain, reserving 1/2 cup liquid. Return pasta to cooking pot. While the water is coming to a boil and the pasta is cooking, heat the olive oil in a 10 inch frying pan. Add the pancetta or bacon, if using, and saute until crisp. Remove from pan and drain on paper towels. Reserve oil in pan. Add the chopped garlic, red pepper flakes and mushrooms to the reserved oil in saute pan and cook over medium high heat until the mushrooms release their liquid. Continue cooking until mushrooms are almost dry. Add mushroom mixture to the pasta and broccoli. Toss with the grated cheese. Add a little of the reserved water if pasta appears dry. Add the pancetta or bacon if using. Season with salt and fresh ground pepper to taste. Transfer to individual shallow bowls and garnish with toasted pine nuts and parsley. Pass additional grated cheese.

Steps:

• Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 2 1/2 cups of cold water into the pan, ensuring that the water covers the pasta. Add mushrooms and wine and turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
• Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
• Add sauce and gently heat through, stirring to combine.
• Remove from heat and stir in cheese and parsley. Serve immediately.