Thick Spaghetti With Green Cauliflowerbucatini Con Broccoli Recipes

Steps:

• Thinly slice the garlic and transfer to a large (12-inch) skillet with high sides. Cut the florets off the broccoli, keeping as much of the branch connected to the trunk as possible. Peel the trunk and cut the trunk and branches into 1/2-inch pieces. Transfer to the skillet. Roughly chop the florets so even the biggest pieces fit on a soup spoon. Leave the florets on the cutting board.
• To the skillet, add the butter and anchovies, and set over medium-high. Cook, smashing the anchovies and stirring the butter, until the garlic and broccoli are softened, 2 to 3 minutes.
• Add the spaghetti, the florets and any broccoli bits on the board, 2 teaspoons salt and the red-pepper flakes. Pour over 5 cups water. Bring to a boil over high, then cook, tossing often with tongs, until the spaghetti is al dente, 8 to 12 minutes. If the pasta is looking dry, add more water. Eat with grated Parmesan, if using.

Steps:

• Bring a large pot of salted water to a boil. Beat the eggs with a few grinds of pepper in a small bowl; set aside. Cook the bacon in a medium skillet over medium-high heat until browned and crisp, about 7 minutes. Remove the skillet from the heat and stir in 1/2 cup of the boiling water from the pot.
• Meanwhile, cook the pasta in the pot of boiling water as the label directs for al dente; add the broccoli in the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and broccoli and return to the pot over medium-low heat. Add the bacon and stir to coat. Pour in the beaten eggs and gently cook, stirring, until the sauce is thickened and coats the pasta but the eggs are not scrambled, about 2 minutes.
• Remove the pot from the heat and stir in the cheese and all but 2 tablespoons of the scallions. Stir in enough of the reserved cooking water to make a creamy sauce. Divide among bowls and sprinkle with the reserved scallions and more cheese.

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.

Steps:

• Cook the spaghetti in a large pan of boiling salted water, according to packet instructions. Cut the broccoli into small florets, thinly slice the thick stalks and throw into the pan of pasta for the last 3 minutes of cooking time.
• Meanwhile, heat 3 tablespoons of olive oil in a frying pan, add the anchovies and chillies and fry briefly. Add the breadcrumbs and cook, stirring, for about 5 minutes until the crumbs are crunchy and golden.
• Drain the spaghetti and return to the pan. Toss with three quarters of the crumb mixture, some salt and pepper and another 2 tablespoons of olive oil. Serve each portion sprinkled with the remaining crumbs.

Steps:

• Remove and discard large tough stems from broccoli and cut the remainder into thick julienne strips, about 1 1/2 inches long and 1/4 to 1/2 inch thick. Soak the pieces in a bowl of cold water for about 30 minutes.
• Bring 4 quarts water to the boil. Add salt to taste. Add broccoli pieces to boiling water and cook for about 5 minutes. Drain broccoli, saving the cooking water. Place broccoli in a large warmed serving dish and set aside, covered, in a warm place.
• Bring the broccoli water back to a boil, add pasta and stir with a long- handled wooden fork or spoon to separate pasta and bring water rapidly back to the boil. Cover and cook pasta until done.
• While pasta is cooking, prepare the sauce. If using salted anchovies, fillet them and wash well, draining on paper towels. Heat olive oil in a heavy enamel or aluminum saucepan over low heat. When the oil is hot, remove the pan from the heat and quickly add the filleted anchovies and the red pepper flakes. Use a fork to mash them into the oil until amalgamated.
• Drain pasta and place in serving dish on top of the broccoli. Pour the anchovy sauce over the pasta. Sprinkle with freshly ground black pepper and toss gently but very well. Serve immediately.

Steps:

• Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
• Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
• Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Steps:

• Bring a large pot of salted water to boil, add spaghetti and bring the water back to a rolling boil. Cook pasta until al dente; drain well.
• Combine broccoli, mushrooms, butter, salt, pepper, Parmesan cheese, lemon juice, garlic powder and basil in a large saucepan. Heat the mixture over a low heat, stirring often, until the mushrooms and broccoli are hot.
• Place the spaghetti and the hot mixture in a large serving dish, toss lightly before serving.