Pasta lovers should try not only the usual options with meat, fish or seafood. Make delicious pasta with vegetables. Combine them with cheese and hearty sauce and your new dish will impress even diehard meat eaters. One of the most interesting and healthy recipes is broccoli and tomato pasta.
It is necessary
-
- Penne with broccoli and tomatoes:
- 400 g penne or fusilli;
- 3 large tomatoes;
- a small head of broccoli;
- 1 clove of garlic;
- olive oil;
- a bunch of parsley;
- salt;
- freshly ground black pepper;
- 200 g parmesan.
- Tagliattele in pink sauce:
- 400 g tagliattele;
- 3 large tomatoes;
- 250 g broccoli;
- 1 branch of cherry tomatoes;
- 100 g parmesan;
- 1 onion;
- 2 cloves of garlic;
- 1 teaspoon of a mixture of dry Provencal herbs;
- olive oil for frying;
- salt;
- freshly ground black pepper.
Instructions
Step 1
Disassemble a small head of broccoli into inflorescences, rinse them in running water. Boil water, salt it. Dip the cabbage in boiling water and cook for 5-7 minutes. Remove the inflorescences with a slotted spoon. Do not drain the water. Scald the tomatoes with boiling water and remove the seeds, chop the pulp into small pieces.
Step 2
Heat olive oil in a deep skillet. Crush a clove of garlic with a knife and place in the pan. Stir and fry for 1 minute. Add the tomatoes, stir and simmer for 5 minutes. Pour chopped parsley into the skillet. Place the boiled broccoli blossoms in the tomato mixture, add salt and freshly ground black pepper. Cover the skillet with a lid and simmer over low heat.
Step 3
Bring the water in which the cabbage was cooked to a boil. Top with penne, fusilli, farfalle, or other short pasta. Pour a spoonful of olive oil into a saucepan so that the paste does not stick together during cooking. Cook the pasta according to the instructions on the package. The finished paste should remain slightly firm on the inside.
Step 4
Drain the water, put the pasta in a pan with sauce. Stir and heat the mixture for 2-3 minutes. Sprinkle freshly ground black pepper over the dish. Grate the Parmesan cheese and place in a separate bowl. Spread the pasta on warmed plates and garnish with parsley. Serve with grated Parmesan cheese, which can be added to taste.
Step 5
Try another version of the broccoli pasta. Boil the cabbage following the directions in the previous recipe. Scald the tomatoes, remove the skin and seeds, finely chop the pulp. Chop the garlic and onions. Heat olive oil in a skillet, add onion and garlic and sauté for 3-5 minutes until golden brown.
Step 6
Place the tomatoes in a skillet, stir and simmer for about 5 minutes, until the liquid has partially evaporated. Pour the cream into the tomato mass, add salt and freshly ground black pepper. Toss the dried Provencal herbs into the mixture, add the boiled broccoli florets and cook together for 5-7 minutes.
Step 7
Boil tagliattele - long flat noodles, drain. Place the pasta in a heap on warmed plates, top each serving with vegetable sauce and sprinkle with grated Parmesan. Garnish with cherry tomato halves and serve immediately.
