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Stir in the mozzarella, parsley and as. Would you like any pasta in the recipe? The broccoli in this dish will break down a bit into a sauce so I usually reserve a cooked bowl of florets to toss into the pasta.
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Ingredients requirements for Broccoli Mozzarella Pasta:
- Make ready 150 grams of pasta ( I used penne)
- You need 1 1/2 cup of broccoli
- Make ready 1 - chopped capsicum ( medium)
- Provide 6 for chicken sausages ( cut into small pieces)
- Require 1/2 cup of chopped onion
- You need 2 clove garlic finely chopped
- Require 1/2 tsp - chilli flakes
- Prepare 1/2 tsp - oregano flakes ( dried)
- Get 1 of to 2 pinch ground black papper
- Need 2 1/2 tbsp - olive oil, extra virgin
- Prepare of salt
- Provide 1 1/2 cup of mozzarella cheese( grated)
- Need of tomato ketchup
Find more pasta bakes at goodtoknow.co.uk/recipes. Tender broccoli smothered with plenty of creamy garlic parmesan cheese sauce. This made from scratch Broccoli Casserole is utterly addictive! Tomato mozzarella salad is a summer favorite.
Broccoli Mozzarella Pasta how to cook:
- Cook pasta in salt water with little oil added. Discard water and keep aside.
- Heat oil in nonstick skillet, add onions, garlic and some salt into it,cook until onion turn transparent. Add broccoli and capsicum, saute until raw smell is gone. Add sausages and other ingredients (except tomato ketchup & mozzarella) cook for 5min.
- Add pasta, mix and cook for 2-3 min more. Take in a microwave safe bowl. Add tomato ketchup on pasta, layer with mozzarella on top, again layer some tomato ketchup. Microwave on high for 2 min. Serve hot.
Sweet ripe tomatoes with pillowy soft mozzarella and fresh basil. Drizzled with delicious balsamic reduction that you can make ahead of time or even better. Place broccoli in a strainer, and press to remove excess liquid. Simple to make and delicious, this Easy Broccoli Pasta makes a great meal any night of the week, and is sure to become a favorite in your house. Färsk mozzarella som smälter långsamt över het pasta är inget annat än himmelskt.
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