Linguine With Broccoli Cherry Tomatoes Food

CHICKEN, BROCCOLI, AND CHERRY TOMATO FUSILLI

Steps:

• In a small saucepan with a tight-fitting lid, combine the chicken, broth, 1 teaspoon of the salt, smashed garlic, and parsley. Bring just to a boil, remove from the heat, and set aside, covered, until just cooked through, about 15 minutes. Remove the chicken, strain the broth. Pull the chicken into strips and put in a bowl with about 1/4 cup of the broth. Reserve the rest of the chicken broth.
• Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the broccoli and cook until crisp-tender, about 2 minutes. Transfer broccoli with a slotted spoon to a bowl. Return the water to a boil, add the fusilli and cook, stirring occasionally until al dente to tender but not mushy, about 8 minutes.
• While the pasta cooks, combine the minced garlic, oil, and chile flakes in a large skillet. Cook over medium-high heat, stirring, until lightly browned and fragrant, about 2 minutes. Add the tomatoes and cook, stirring, until somewhat soft, about 1 minute. Add 1/2 cup of the broth, the remaining 2 teaspoons salt, and stir in the butter and 1/4 cup of the pecorino until incorporated. Stir in the chicken and broccoli, bring to a simmer, and remove from the heat.
• Drain the pasta in a colander in the sink. Transfer to a bowl and toss with the remaining 1/4 cup pecorino. Pour the sauce over the pasta, season with pepper, and toss to combine. (If the sauce around the pasta seems "tight", add a little more broth, until it loosely naps the fusilli.) Serve in large bowls and pass additional cheese at the table, if desired.

CRAB AND CHERRY TOMATO FETTUCCINE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 2 minutes less than the package directions. Drain well, reserving 1 cup of pasta water.
• Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, shallots, garlic and 1 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant but not brown, about 2 minutes.
• Deglaze the skillet with the white wine, then bring to a boil and cook until almost entirely evaporated, about 2 minutes. Stir in the tomatoes and oregano; bring to a simmer and cook for 10 minutes, stirring occasionally.
• Add the crabmeat and butter, stirring until the butter is emulsified. Add the pasta and 1/2 cup of the reserved pasta water, and sprinkle the plain pasta with the Parmesan before stirring. Using two spoons, toss well to coat.
• Continue cooking until the pasta is al dente, adding additional pasta water as needed, 2 more minutes.
• Serve sprinkled with additional Parmesan and torn basil, if desired.

LINGUINE WITH BROCCOLI & CHERRY TOMATOES

Steps:

• Cook pasta until tender, about 8 minutes.
• Meanwhile, cook garlic and pepper flakes in oil over med heat for 2 minutes Add broccoli, cover and cook 4 minutes.
• Add tomatoes, stir fry for 3 minutes.
• Add parsley, salt and pepper.
• Drain pasta reserving 3/4 cup of cooking water.
• Combine broccoli mixture and pasta.
• Toss to coat adding enough water to moisten.
• Serve with Asiago cheese.

CRAB LINGUINE WITH BROCCOLI AND TOMATOES

Steps:

• Cook noodles according to package directions.
• If using fresh broccoli, steam until tender-crisp.
• If using frozen broccoli, defrost.
• Chop tomatoes.
• While noodles are cooking, heat oil in medium nonstick pan, add garlic- saute until light brown and crispy.
• Add crab and broccoli, saute 2 min.
• Add tomatoes, cook until just heated through.
• Toss with cooked noodles.
• Season with salt, pepper and parmesan cheese if desired.

LINGUINI WITH CHERRY TOMATOES

Steps:

• Combine the cherry tomatoes, basil, red wine vinegar and 1 tablespoon of the olive oil. Season with salt and pepper.
• Meanwhile, cook the linguini in a large pot of salted water until it is al dente, about 10 minutes. Drain the pasta, return it to the pot and immediately toss it with the remaining olive oil and the Parmesan cheese.
• Divide the pasta among 4 warm bowls. Spoon the tomato mixture over the pasta and serve immediately.

LINGUINE WITH CHERRY TOMATOES & PANCETTA CREAM

Steps:

• In a large pan, sweat bacon, shallots and garlic. Lightly cook, but do not brown. Deglaze with vodka.
• Add cherry tomatoes, heavy cream and tomato paste. Reduce to a sauce-like consistency. Add butter and torn basil.
• Cook linguine in boiling water until al dente, about 5-7 minutes, then strain.
• Add linguine to the sauce pot and season with salt and pepper.
• Garnish with parmesan.

LINGUINE WITH FRESH TOMATOES

Steps:

• Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

PASTA WITH TOMATOES, BROCCOLI AND CHEESE

Steps:

• Cook pasta according to package dirctions but add in the broccoli he last 2-5 minutes of the cooking time. Drain.
• While pasta is cooking, in a skillet heat oil over medium high heat. Add garlic and cook, stirring for 1 minute or until garlic is golden.
• Stir in tomatoes and cook stirring for another minute or so or until skin starts to blister.
• Add drained pasta and broccoli, salt and pepper and cook another 2 minutes, stirring.
• Transfer mixture to a large bowl, stir in cheeses.