- 1/3 cup extra-virgin olive oil
- 2 bunches broccoli rabe, chopped
- 3/4 teaspoon dried crushed red pepper
- 1 cup chopped fresh basil, divided
- 2 tablespoons fresh lemon juice
- 1 1/4 cups grated Parmesan cheese, divided
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return to same pot.
Meanwhile, heat oil in large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add broccoli rabe, anchovies, and crushed pepper; sauté until broccoli rabe is crisp-tender, about 5 minutes. Add tomatoes and 1/4 cup basil.
Add vegetable mixture and lemon juice to pasta; toss to coat.Transfer pasta to large bowl. Add remaining 3/4 cup basil and 3/4 cup cheese; toss to blend. Season pasta to taste with salt and pepper. Serve, passing remaining cheese.
- Coarse salt and ground pepper
- 2 large eggs
- 3/4 cup finely grated Parmesan
- 1/2 cup plain dried breadcrumbs
- 1 1/2 pounds chicken tenders
- 1 3/4 cups tomato sauce, homemade or storebought
- 4 ounces part-skim mozzarella, shredded (about 1 cup)
- 8 ounces penne rigate (ridged) or other short pasta
- 1 package (10 ounces) frozen broccoli florets, thawed
- 1 tablespoon olive oil
Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in Parmesan mixture place on a rimmed baking sheet. Broil until golden, 2 to 4 minutes per side.
Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Then top with chicken, remaining sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.
Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
Penne Pomodoro Easy Recipe
Are you wondering what is Pomodoro? Pomodoro means Tomato in Italian. It’s that simple.
The dish is actually called Pasta Al Pomodoro. It is a very light dish which has olive oil, tomatoes, basil and pasta.
I find it really enchanting for my palate since it is trimmed off of any heavy cream. The sweet tomatoes cooked in olive oil, slightly hinted with garlic and basil leaves, a bit of salt and black pepper, creates a magical experience. Clean and crisp taste of this light Pomodoro sauce is quite intoxicating.
How to Make It
Rinse broccoli and trim and discard stem ends. Coarsely chop tops and stems. In a 5- to 6-quart pan over medium heat, stir olive oil and garlic often until garlic sizzles, then stir in broccoli, chili flakes, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water. Cover and cook, stirring occasionally, until broccoli is very soft and mashes easily with a fork, 20 to 25 minutes. Add 1/4 cup water to pan if broccoli threatens to scorch.
Meanwhile, in a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil add penne and cook until tender to bite, 10 to 12 minutes. Drain and return to pan.
Stir broccoli mixture into pasta along with cheese. Add more salt and pepper to taste.
Preheat an oven to 375 F. Bring a large pot of salted water to a boil. Add the pasta and cook until tender to the bite. Drain the pasta, reserving 1 cup of the pasta water.
Meanwhile, trim the broccoli and separate the crowns into large florets. Cut the florets into smaller ones, about 1/2-inch across. Set aside. Peel and finely chop the garlic and set aside.
Roughly chop the walnuts and spread them on a baking sheet or piece of foil and bake until toasted, 5 to 10 minutes. Set a timer and check on them—walnuts go from toasted to burnt very quickly. Set the walnuts aside.
In a large frying pan or sauté pan over medium-high heat, add the oil and/or butter, the broccoli, and 1/2 teaspoon of the salt. Cook, stirring occasionally, until the broccoli turns bright green, about 3 minutes. Add the garlic and the red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute.
Add about 1/2 cup of the reserved pasta-cooking water to the broccoli. Cover, reduce heat to medium-low, and cook until the broccoli in tender to the bite, 3 to 5 minutes. Add more pasta-cooking water if the pan gets dry.
Add the drained pasta to the broccoli, toss to combine well. Add the walnuts and toss to combine. Add the cheese and toss to combine. Taste and add salt if you like. Serve hot, topped with more cheese.
Penne with Broccoli Rabe, Tomatoes, and Parmesan - Recipes
Contributed by: NAPSA
Broccoli Rabe - Old World Taste For Modern Times
by Elizabeth Pivonka, Ph.D.,
President, Produce for Better Health Foundation
(NAPSA) - Your grandmother may have called it "rapini," but you will call it "wonderful." Wonderful because it tastes great, is easy to prepare and is packed with vitamins A and C and other nutrients. Once found only at the Italian greengrocer, broccoli rabe is now a regular in many supermarkets across the nation. Broccoli Rabe (pronounced "rob") is a beautiful, dark green, leafy vegetable. It has clusters of green flower heads similar to broccoli, but much smaller. Choose bunches with small stems and tightly closed flowers, and get ready for a unique taste experience.
- Rinse and trim 1/4 inch from bottom of stems.
- Cut stalks crosswise into 2-inch pieces and drop them into salted (optional), boiling water.
- Cook for 1-2 minutes and remove with slotted spoon.
- Saute the blanched broccoli rabe in a little olive oil and as much garlic as you like for 3-5 minutes until tender. Add a few dried red pepper flakes if you like your food on the spicy side.
I like to prepare extra and have it on hand in the fridge for other dishes like:
Top a pizza shell with sauteed broccoli rabe and a little fresh mozzarella cheese.
World Class Sandwiches
Pile sauteed broccoli rabe, sliced tomatoes, and thinly sliced ham on crusty bread.
Garnish room temperature, sauteed broccoli rabe with cherry tomatoes and shaved Parmesan cheese.
Marvelous Mashed Potatoes
Chop sauteed broccoli rabe into small pieces and stir them into mashed potatoes.
The robust flavor of broccoli rabe adds pleasure to meals and as part of a diet rich in colorful fruits and vegetables can help protect against many forms of cancer, heart disease, diabetes, obesity and high blood pressure.
There is overwhelming evidence that people who eat 5 or more servings of fruits and vegetables every day reduce their risk for many chronic diseases. 5 A Day can reduce the risk of cancer by 20 percent. Take the 5 A Day Challenge. You can do it. Enjoy the great taste of fruits and vegetables as well as their impressive health benefits.
- 6 quarts boiling, salted (optional) water
- 1 bunch Andy Boy Broccoli Rabe
- 1/4 cup olive oil
- 1/3 cup slice kalamata olives
- 4 large cloves garlic, peeled and sliced
- 1/2 teaspoon red pepper flakes
- 1 pound penne pasta
Prepare broccoli rabe as noted in steps 1, 2 and 3. Reserve water to cook the pasta. Heat a large skillet over medium heat. Add olive oil, olives, garlic and pepper flakes.
Cook and stir until garlic is transparent but not brown, about 3 to 5 minutes. Add broccoli rabe and 1/4 cup of the reserved water and continue to cook and stir until the broccoli rabe is just tender, another 3 to 5 minutes.
Meanwhile, add pasta to reserved boiling water and cook just until tender, about 6 to 8 minutes. Drain. Add pasta to broccoli rabe mixture and toss to mix well.
Serving Size: Makes 5 Servings
Nutritional Information: Nutrients per serving: Calories 479 Protein 15g Fat 13g Calories from Fat 25 percent Carbohydrate 73g Cholesterol 0mg Fiber 2g Sodium 189mg
Penne with Chicken, Broccoli, and Sundried Tomatoes
An easy, quick, and satisfying meal, this penne with chicken, broccoli, and sundried tomatoes dish, with it’s fairly light yet garlicky, creamy (no cream!) sauce, is a welcome meal on any night of the week!
It has been one heck of a week for us here – we finally moved into our new home this weekend! Of course, with that it almost requires a stint in light combat training in order to walk through the kitchen and I’m not sure if I’ll ever find my pots and pans.
Which hopefully means that there is set of stainless steel beauties in my near future!
But no matter, the boxes will eventually get emptied, the mounds of packing paper will make their way to the dumpster in our front yard (I’ll bet our neighbors love that), I’ll find a place for the kitchen table, and maybe I’ll even be able to cook dinner when my parents come to visit this weekend.
Speaking of cooking, let me mention the first new purchases for the kitchen and how much I already adore them.
I’ve made it a point to make these books staples in this new kitchen (I promise that pics are coming once I get it cleaned and organized!) and after having made a few recipes from Baking Illustrated, this chicken pot pie with savory crumble topping from The Cook’s Illustrated Cookbook, and these baked panko chicken fingers from the ATK Healthy Family Cookbook, I know this won’t be an issue.
This penne with chicken, broccoli, and sundried tomato recipe hails from the Healthy Family Cookbook and it’s a definite keeper.
With the anticipation of packers and movers invading our old house last week before the move, I made this dish to make sure we had a decent homemade meal for a few nights that only needed to be reheated in the microwave. And in fact, it was more that just decent!
With whole wheat penne, a ton of fresh garlic, quickly sautéed sliced chicken breasts, bright green broccoli, and a full half cup of sundried tomatoes, this meal packs a punch without a whole lot of fat or calories. A creamy sauce is created with just some white wine, chicken broth, and pasta water and it coats the pasta beautifully.
We both loved this meal so much that we may have argued over the last of the leftovers. It’s not a big deal though since it was so easy to throw together that I imagine we’ll be having it again soon.
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Orecchiette Pasta with Broccoli
This vibrant orecchiette pasta uses 10 ingredients and takes 30 minutes to make. Pesto & a dash of white wine make it a delicious weeknight go-to.
Welcome to Day 4 of my meal plan week, where we’re making orecchiette pasta! In case you haven’t been following, here are Day 1, Day 2, and Day 3. This week, I’m posting easy real-life meals where each one leads into the next, making cook/prep time a breeze. This is the way I love to cook – it’s fun, it’s flexible, and I hope it helps inspire your own meal planning. And speaking of meal planning, here’s a shameless plug for our new meal journal, The Love & Lemons Meal Record & Market List, which is a handy tool to help you organize your meals.
Now that we’re later in the week… pasta!! Why? Because pasta is fun, and it’s the perfect vehicle to use up bits and bobs of leftover vegetables. I also always have it in the pantry. I chose orecchiette pasta for this recipe because orecchiette, broccoli, and sausage are a classic combo. I skipped the sausage, of course, but I love how this pasta shape scoops up the chickpeas and mirrors the round Brussels sprouts in this recipe. Let’s cook!
Orecchiette Pasta Recipe Ingredients
You can make this orecchiette pasta recipe as part of our meal plan, or not. Here’s what you’ll need, whether you’re weaving it into the week of meals or whipping it up on its own:
- A great sauce! I use the green sauce from the beginning of the week, but any variation of pesto will do.
- A few big handfuls of Brussels sprouts
- Leftover kale stems. I had some from the kale salad that I made the other night, but you could skip them, or use asparagus instead.
- A half bunch of broccolini
- Orecchiette pasta
- A few shavings of pecorino cheese
That’s all you need! And don’t worry if you don’t have these exact ingredients on hand. Read on for some of my favorite variations!
Orecchiette Pasta Recipe Variations
This orecchiette pasta recipe is super flexible, so feel free to swap in the vegetables you have on hand or make it to suit your tastes. Here are a few of my favorite ways to change it up:
- 1 bunch broccoli rabe (about 1 pound), stems and leaves cut into 1” pieces
- 8 Ounces brown rice penne pasta
- 1 Teaspoon extra-virgin olive oil, more for drizzling
- 2 shallots, diced (about 1/2 cup)
- 2 garlic cloves, minced
- 6 Cups mixed mushrooms (about 8 ounces), de-stemmed and chopped (mix of cremini & shiitakes)
- 1 Teaspoon balsamic vinegar
- 1/4 Cup almond milk or heavy cream (almond milk, if vegan)
- 1/2 Teaspoon Dijon mustard
- 1 big squeeze of lemon
- 1/4 Teaspoon red pepper flakes
- 1/3 Cup shaved Parmesan cheese, divided (optional, skip if vegan)
- 1/4 Cup chopped walnuts, toasted
- 1/4 Cup panko bread crumbs, toasted (optional, skip if gluten-free)
- sea salt and freshly ground black pepper, to taste
Bring a large pot of water to a boil and prepare a bowl of ice water. Boil the broccoli rabe for about one minute, until it becomes bright green and is slightly tender but still has some bite.
Scoop it out of the boiling water and into the ice water. Let cool for about one minute then drain, shaking out excess water. Set aside.
Cook the pasta according to package directions, until al dente.
Heat the olive oil in a large skillet over medium heat. Add the shallots and cook until almost translucent, 2-3 minutes.
Add the garlic, mushrooms, and a few generous pinches of salt and pepper. Cook, stirring occasionally until the mushrooms cook down.
Add the balsamic vinegar and stir, getting any bits of mushrooms that might be stuck to the bottom of the pan.
Add the almond milk and Dijon mustard and stir to combine. Add the broccoli rabe and stir again.
Add a big squeeze of lemon, stir, then add the cooked penne pasta, red pepper flakes, and half of the Parmesan cheese, if using. Stir to incorporate. Taste and adjust seasonings.
Top with the walnuts, remaining parmesan cheese and bread crumbs, if using, and serve.