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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3/4 pounds - potatoes, peeled, diced
  • 4 cups - broccoli florets
  • 2 tablespoons - olive oil
  • 1 - large onion, cut in 1-inch chunks
  • 4 cloves - garlic, slivered
  • 3/4 teaspoons - salt
  • 1/2 teaspoons - dried sage
  • 1/2 teaspoons - freshly ground black pepper
  • 1/4 teaspoons - dried marjoram
  • 12 ounces - ziti pasta
  • 1/3 cups - grated parmesan cheese
  • Directions:

    1. Start heating a large pot of water to boiling for the broccoli and the pasta. In a large saucepan, combine the potatoes with water to cover, bring to a boil, reduce to a simmer, and cover. Cook until the potatoes are tender, about 5 minutes. Drain, reserving 2 cups of the potato cooking liquid.
    2. Cook the broccoli in the large pot of boiling water until crisp-tender, about 2 minutes. With a slotted spoon, transfer the broccoli to a colander to drain. Reserve the boiling water for the pasta.
    3. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 7 minutes. Stir in the potatoes, salt, sage, pepper, and marjoram and cook until the potatoes begin to brown and form a crust, about 7 minutes. Add the broccoli and 1 cup of the reserved potato liquid and cook until the broccoli is heated through, about 2 minutes longer.
    4. Meanwhile, cook the ziti in the reserved boiling water until just tender. Drain well. Transfer the ziti to a large bowl, add the broccoli mixture and the remaining 1 cup potato liquid, and toss to combine. Spoon the ziti mixture into 4 shallow bowls, sprinkle with the Parmesan, and serve.

    Brief Description

    A hearty recipe combining broccoli, potatoes and pasta.

    Main Ingredient:

    broccoli

    Category:  Pasta

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 25 min

    Source

    Great Taste Low Fat Pasta

    Posted By:

    mcarr

    Posted On:

    February 26, 2012

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