Recipe: Piccolini Mediterranean Broccoli Salad

Here's a great way to incorporate more of that superfood - broccoli - into your diet! This tasty pasta salad recipe is made with the fresh flavors of Italy - olives, lemon, garlic, and oregano. Capers add an extra bite to the zesty dressing, while fresh, lightly cooked broccoli adds an extra boost to your health. Makes a great lunch, side dish, or potluck addition.

This one will definitely be a repeat in your recipe book!

Piccolini Mediterranean Broccoli Salad

Ingredients:

Image Source: Whole Foods Market

1 lb. piccolini (tiny penne) pasta (or other small pasta like mini shells)
1 bunch fresh broccoli florets, broken into small pieces
2/3 cup Greek olives, pitted and sliced
1/4 cup capers, drained
3/4 cup olive oil
3/4 cup lemon juice
2 garlic cloves, minced or grated
1 tsp dried oregano

Directions:

• Fill large pot with cold water, making sure you have enough room for both the pasta and the broccoli florets.
• Bring to a boil and add pasta only.
• Cook for 6 minutes, then add the florets and cook for 1 minute longer, until the pasta is tender and the broccoli is just blanched.
• Drain well.
• In a large salad bowl, combine the remaining ingredients and whisk until blended well and slightly thickened.
• Add the drained pasta and broccoli into the big bowl with the oil mixture, and toss to coat evenly.
• Taste and add salt and freshly ground pepper to taste.
• May be served warm or at room temperature.

Recipe: Rotini Pasta With Garlic Parmesan Broccoli

This one-pot pasta recipe is the epitome of simple and fresh. With only a few fresh ingredients, you can put together a delicious gourmet-tasting dish in just a few minutes. This simple recipe will satisfy even the pickiest eaters, as well as those with a more refined palate. To bulk it up and add some protein, you can also add diced grilled chicken or grilled shrimp.

Rotini Pasta Tossed With Garlic Parmesan Broccoli
(Serves 4.)

Ingredients:

1 box (12 oz) uncooked tri-color rotini pasta
6 to 7 cups fresh broccoli florets, bite size
2 to 4 garlic cloves, minced fine or grated
1/2 cup grated fresh Parmesan cheese
2 Tbsp olive oil, divided
salt and black pepper to taste

Directions:

• Fill a large pot with water, add salt, and bring it to a boil, then add pasta and cook half the time recommended on package, then add the broccoli to the pasta water and continue cooking until the pasta is just al dente.
• Ladle out at least 1 cup of cooking liquid into a bowl to reserve, then drain pasta-broccoli through a colander; set aside, keeping warm.
• Put the pot you cooked the pasta in back on the stove over medium-high heat and add 1 Tablespoon of the olive oil and the garlic, stirring until garlic is fragrant.
• Turn heat down to low and add the pasta-broccoli into the pot with the garlic.
• Add the remaining 1 Tablespoon olive oil to the pot and toss to coat the pasta-broccoli well, then add the grated Parmesan cheese and toss again.
• While stirring, add 1/2 cup of the reserved pasta cooking water and keep tossing until a little sauce forms. Add more reserved pasta water if you want the dish to be saucier.
• Season with salt and pepper to taste and serve hot with a fresh green salad on the side.

Recipe: Broccoli Ricotta Over Spinach Noodles

This is a great spring or summer meal - lovely green broccoli and spinach noodles are set off with creamy white ricotta, and with mild flavors and milk and cheese, even the kids may like this broccoli dish.

Broccoli Ricotta Over Spinach Noodles
Ingredients:

4 cups fresh broccoli florets, cut small
2 Tbsp butter
1/2 cup onion, diced fine
1 garlic clove, minced
3 Tbsp all-purpose flour
2 Tbsp parsley, chopped
1/2 tsp salt
1/2 tsp oregano leaves, crushed
3/4 cup milk
1 1/2 cups ricotta cheese
8 oz spinach noodles, any shape, cooked
Optional: Parmesan for sprinkling on top

Directions:

1. In large saucepan over medium-low heat, melt butter and add broccoli florets. Cook stirring for 5 minutes or until broccoli softens a bit.
2. Add onion and garlic and cook for 1 minute more.
3. While stirring, sprinkle in flour, stir to combine, then add parsley, salt, and oregano.
4. Turn heat down to low, and slowly pour in milk, stirring constantly; continue stirring until milk thickens.
5. Gently stir in ricotta cheese, stirring until melted.
6. Serve broccoli ricotta sauce over hot cooked spinach noodles.
7. Sprinkle with freshly grated Parmesan cheese if desired.