Best Gorgonzola Notta Pasta With Broccoli Recipe 485 Recipes

GARLIC OIL SAUTEED PASTA WITH BROCCOLI

Garlic Oil Sauteed Pasta with Broccoli image

Provided by Melissa d'Arabian : Food Network

Time 18m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup extra-virgin olive oil
2 cloves garlic, smashed
1/4 teaspoon red pepper flakes
1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta, cooked al dente
Parmesan cheese, for garnish

Steps:

In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
Cook's Note: Use pasta water if the pasta was made fresh.
Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

GORGONZOLA BROCCOLI CASSEROLE

Gorgonzola Broccoli Casserole image

This is from Sunset Magazine. They added gorgonzola cheese instead of the classic cheese sauce. This can be made a day ahead and kept in fridge until ready to bake.

Provided by E.A.4957

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

3 lbs broccoli
1/4 cup butter, plus
1 tablespoon butter, melted
1/4 cup all-purpose flour
2 cups milk
2 (3 ounce) packages cream cheese, cut into 1/2 inch chunks
1/2 cup crumbled gorgonzola or 1/2 cup other blue cheese
2 cups French bread or 2 cups other firm white bread, 1/2 inch cubes

Steps:

In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil.
Rinse broccoli and trip off the discard tough stem ends.
Cut into one inch pieces.
Boil Broccoli until barely tender, 3-5 minutes.
Drain and set aside.
Rinse and dry pan.
Add 1/4 cup of butter and melt over med.
heat.
Stir in flour unti smoothly blended.
Cook until bubbly, about 1 minute.
Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes.
Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli.
Pour into a small casserole dish (2 1/2 3 qt).
In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups.
In a small bowl mix the bread with the melted butter (1 tablespoon).
Sprinkle evenly over broccoli mixture.
Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.

PASTA WITH GORGONZOLA AND ARUGULA

Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

Steps:

Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams

PENNE WITH CHICKEN AND BROCCOLI IN GORGONZOLA CREAM SAUCE

Penne With Chicken and Broccoli in Gorgonzola Cream Sauce image

Make and share this Penne With Chicken and Broccoli in Gorgonzola Cream Sauce recipe from Food.com.

Provided by JessHinkson

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 cups broccoli florets
1/4 cup butter
2 skinless chicken breasts, cut into strips
3 garlic cloves, minced
2 1/2 cups dry penne pasta
1/3 cup dry white wine
1 cup heavy cream
4 ounces gorgonzola, diced (rind removed)
1 tablespoon flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons parmesan cheese

Steps:

Cook pasta according to instructions until al dente.
While pasta is cooking, steam broccoli in small amount of water in the microwave: 2 minutes on high will probably do it.
Plunge broccoli in ice water to shock and retain slight bite. Set aside.
Melt butter in large skillet, then add chicken, garlic, salt, and pepper. Cook over medium heat until chicken is nearly cooked through.
Add wine and cream, stirring to mix. Simmer, stirring occasionally, for 5 minutes or until the sauce is reduced and thickened. Add flour and cook for one additional minute if sauce is too thin for your taste.
Add the broccoli, drained pasta, and Gorgonzola.
Taste and adjust seasonings.
Serve with freshly grated Parmesan.
Enjoy with a nice glass of white wine by the fire!

Nutrition Facts : Calories 830, Fat 46.1, SaturatedFat 27.8, Cholesterol 206.1, Sodium 1102.1, Carbohydrate 59.3, Fiber 7.4, Sugar 0.5, Protein 42.9

GORGONZOLA PASTA WITH BROCCOLI

Gorgonzola Pasta with Broccoli image

So creamy and delicious. Get side dish. Fast and easy

Provided by barbara lentz @blentz8

Categories Pasta Sides

Number Of Ingredients 6

Ingredients

8 ounce(s) angel hair pasta
1 cup(s) heavy cream
4 clove(s) garlic minced
2 - shallots chopped
1 cup(s) crumbled gorgonzola cheese
3 cup(s) broccoli florets cut into small pieces

Steps:

Bring a large pot of salted water to a boil. Cook the pasta until al dente Add the broccoli the last 4 to 5 minutes of cooking. Drain.
Heat the cream in a skillet with the garlic and shallots. Cook until shallots are tender about 3 minutes. Add cheese and cook until it's melted.
Pour sauce over broccoli and pasta. Serve

SICILIAN PASTA AND BROCCOLI

Sicilian Pasta and Broccoli image

This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.

Provided by Antonia Lofaso

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup olive oil, or more if needed
2 large heads broccoli, cut in 1-inch florets (about 6 cups)
1 tablespoon kosher salt, plus more for salting the pasta water
8 garlic cloves, roughly chopped
1 pound penne rigate (Penne rigate is my favorite because the ridges give it more texture.)
1/2 cup shredded or grated Parmigiano-Reggiano cheese
2 tablespoons chopped Italian flat-leaf parsley, for garnish

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.

GORGONZOLA NOTTA PASTA WITH BROCCOLI RECIPE - (4.8/5)

Gorgonzola Notta Pasta with Broccoli Recipe - (4.8/5) image

Provided by craftsks1

Number Of Ingredients 11

Ingredients

1/2 box {1/2 lb} Nortta Pasta
1 cup heavy cream
4 large cloves garlic,
finely minced
1 small onion or large
shallot, finely minced
1/2 teaspoon salt
1 cup crumbled
Gorgonzola cheese
5 cups broccoli crowns,
broken into bite size pieces

Steps:

1. Bring a large pot of salted water to a boil while making sauce. 2. Pour the cream into a medium size skillet with garlic, onions and salt. Bring to a boil and reduce heat. Simmer for 5 minutes or until the garlic and onions are tender. 3. Add the crumbled Gorgonzola. Stir to melt. 4. Meanwhile, boil the Notta Pasta 6 minutes, adding the broccoli for the last two minutes. Watch cooking time carefully, pasta should be firm but tender. 5. DRAIN the Notta Pasta and broccoli. Toss with the sauce. Enjoy!