How to make pasta with broccoli and tomatories

You’ll need
    • Penna with broccoli and tomatoes:
  • 400g penne or fusilli;
  • 3 large tomatoes;
  • small quacha broccoli;
  • 1 clove of garlic;
  • olive oil;
  • bundle of parsley;
  • salt;
  • freshly ground black pepper;
  • 200 g of parmesan.
  • Tagliattele in pink sauce:
  • 400 g tagliattele;
  • 3 large tomatoes;
  • 250 g broccoli;
  • 1 branch of cherry tomatoes;
  • 100 g parmesan;
  • 1 bulb;
  • 2 garlic cloves;
  • 1 teaspoon mixture of dry Provence herbs;
  • olive oil for frying;
  • salt;
  • freshly ground black pepper.
Instructions
1

Small broccoli scrub into inflorescences, rinse them in running water. Boil the water, salt it. Lower the cabbage into boiling water and cook for 5-7 minutes. Take out the inflorescences with noise. Don’t drain water. Scar the tomatoes with boiling water and remove the seeds, cut the flesh into small pieces.

2

In a deep frying pan, heat the olive oil. Crush the garlic clove with a knife and lay it out in a frying pan. Stirring, fry 1 minute. Add the tomatoes, stir and simmer for 5 minutes. Pour the crushed parsley greens into a pan. Put the boiled broccoli inflorescences into the tomato mixture, add salt and freshly ground black pepper. Cover the pan with a lid and simmer over low heat.

3

The

water in which the cabbage was boiled, bring to a boil. Stick penne, fusilli, farfalle or other short pasta into it. Pour a spoonful of olive oil into the pan, so that the paste does not merge when cooked. Cook the pasta according to the instructions on the package. The finished paste should stay a little firm inside.

4

Drain the water, lay pasta in a pan with sauce. Stir and heat the mixture for 2-3 minutes. Sprinkle the dish with freshly ground black pepper. Rub the parmesan and lay it out in a separate bowl. Spread the paste on warmed plates and garnish with parsley greens. Serve accompanied by grated parmesan, which can be added to taste.

5

Try a different paste option with broccoli. Boil the cabbage, following the directions in the previous recipe. Scar the tomatoes, remove the skin and seeds, cut the flesh finely. Grind the garlic and onions. In a frying pan, heat the olive oil, lay out the onion and garlic and passerate for 3-5 minutes until golden.

6

Put the tomatoes in the pan, stir and simmer for about 5 minutes, until the liquid is partially evaporated. Pour into the tomato mass of cream, add salt and freshly ground black pepper. Toss the dried Provence herbs into the mix, lay out the brewed broccoli inflorescences and cook all together for 5-7 minutes.

7

Boil tagliattele – long flat noodles, Drain water. Place the paste with a slide on heated plates, top top each serving with vegetable sauce and sprinkle with grated parmesan. Garnish the dish with halves of cherry tomatoes and serve immediately.

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