Recipe: One-Pot Creamy Broccoli Pasta

After working my way through our new collection of one-pot pasta recipes, I finally realized what so many of you have known all along: They’re completely and utterly magical. Since the pasta boils directly with the sauce ingredients and soaks everything up as it cooks, the resulting dish is even more flavorful than I ever imagined.

I’ll be honest with you: I was always a little dubious of the one-pot pasta method. I mean, I can’t argue with the convenience factor, but I assumed the vegetables would be overcooked or the sauce would be watery. But boy was I wrong. My latest favorite is this family-friendly mix of al dente shells and crisp-tender broccoli, coated in a thick and creamy (but not at all heavy) sauce, thanks to one surprising ingredient.

Greek Yogurt Is the Creamy Secret to This Feel-Good Pasta

Plain Greek yogurt isn’t the most common ingredient in a pasta dish, but trust me when I say after you’ve tried it once, you may never go back. Using it in place of heavy cream not only gives this one-pot pasta a wholesome protein kick, but it also lends a bit of tang to keep it from feeling too rich and heavy. The finished dish doesn’t taste like yogurt, and your whole family will likely be left guessing what the secret ingredient is.

The recipe calls for either grated Parmesan or Pecorino Romano cheese — both lend their signature saltiness to the dish. While I love the extra-nutty kick Pecorino gives, use whichever you have in your fridge. No matter what, this is a one-pot pasta you’ll definitely be putting on repeat.

Broccoli Pasta


  • 1 pound

    broccoli (about 2 medium heads), cut into bite-sized florets

  • 12 ounces

    dried small shell or ditalini pasta

  • 4 1/2 cups


  • 1/2 cup

    whole-milk plain Greek yogurt

  • 2 tablespoons

    olive oil

  • 4 cloves

    garlic, minced

  • 1 tablespoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • Pinch red pepper flakes (optional)

  • 1/2 cup

    freshly grated Pecorino Romano or Parmesan cheese (about 1 ounce), plus more for serving


  1. Place the broccoli, pasta, water, yogurt, olive oil, garlic, salt, pepper, red pepper flakes, if using, and water in a large pot or straight-sided skillet and stir to combine. Bring to a boil over high heat. Continue to boil uncovered, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and almost all the liquid is evaporated, 8 to 9 minutes.

  2. Remove from the heat and stir in the 1/2 cup cheese. Serve in shallow bowls topped with more cheese.

Recipe Notes

Storage: Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

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Pressure Cooker Kielbasa and Cabbage

  • Total Time

    Prep: 25 min. Cook: 10 min.

  • Makes

    4 servings

  • Ingredients

  • 1 package (14 ounces) smoked turkey kielbasa, sliced
  • 1 small head cabbage, cut into 1-inch pieces
  • 4 medium carrots, sliced
  • 4 small red potatoes, peeled and halved
  • 1 cup vegetable broth
  • 1 small onion, chopped
  • 1/2 cup sauerkraut, rinsed and well drained
  • 3 tablespoons butter, cubed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Directions

  • Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 6 minutes. Quick release pressure.
  • Nutrition Facts

    1 serving: 318 calories, 14g fat (7g saturated fat), 85mg cholesterol, 1552mg sodium, 29g carbohydrate (12g sugars, 8g fiber), 20g protein.
    Source: Read Full Article

    Gourmet Barbecue Beef Sandwiches

  • Total Time

    Prep: 10 min. Cook: 8 hours 5 min.

  • Makes

    12 servings

  • Ingredients

  • 1 beef rump roast or bottom round roast (3 to 4 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup barbecue sauce
  • 12 croissants, split
  • 12 slices provolone cheese
  • Optional ingredients: Tomato slices, lettuce leaves and red onion slices
  • Directions

  • Rub roast with salt and pepper. Place in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until meat is tender.
  • Remove roast; cool slightly. Skim fat from cooking juices. Slice beef; return beef and cooking juices to slow cooker. Add barbecue sauce; heat through. Place croissant bottoms on a baking sheet; top with cheese. Broil 4-6 in. from heat until cheese is melted, 1-2 minutes. Top with beef; if desired, serve with optional toppings. Replace croissant tops.
  • Nutrition Facts

    1 sandwich: 511 calories, 25g fat (13g saturated fat), 125mg cholesterol, 805mg sodium, 38g carbohydrate (15g sugars, 2g fiber), 33g protein.
    Source: Read Full Article

    Vegan Overnight Scramble Burritos

    Chef’s Note

    “Adapted from Isa Does It Mediterranean Overnight ScrambleTO MAKE AHEAD:We like to triple this recipe and, eat some of the burritos on the spot, and freeze the others for quick breakfasts during the week. We freeze them on a sheet pan so they are solid before storing in a sealed container. It works best to pull them out of the freezer the night before to thaw in the fridge overnight. My kids love the raw tortillas that can be purchased at Costco. They are also best if you have time to crisp up the warmed burrito in a pan.”








  • 14 ouncestofu (preferably sprouted organic)
  • 1 12 cupspotatoes, cooked and diced
  • 1 cupkale, finely chopped (optional)
  • 14 cupkalamata olives or 14 cupblack olives, chopped
  • 2 tablespoonslemon juice
  • 12 teaspoondried marjoram or 12 teaspoonoregano
  • 2 tablespoonsfresh basil, minced (or 2 t dry basil)
  • 14 teaspoonground turmeric
  • 14 teaspoonsalt
  • 1 tablespoonoil
  • 23 cupred pepper, diced (roasted or fresh)
  • 2 garlic cloves, minced (or 1 t garlic powder)
  • 14 teaspoonfresh ground black pepper (or to taste)
  • 8 -10 tortillas
  • 1 dashhot pepper sauce (optional) or 1dashcrushed red pepper flakes (optional)
  • Directions

  • The night before, crumble the tofu into a mixing bowl.
  • Add all the ingredients except the oil and tortillas.
  • Mix well with your hands.
  • Cover and leave in the fridge overnight. (You can also cook it up immediately).
  • In the morning, heat the oil in a pan. Cook the tofu for 5-7 minutes until very warm and slightly browned.
  • Fill the tortillas, wrap and eat.
  • Optionally, serve on toast or a bagel.
  • Optional toppings: avocado, hummus, mixed greens, tomato.
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    Jo Mama’s World Famous Spaghetti

    Chef’s Note

    “My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Jo Mama’s World Famous Lasagna that uses approximately 1/2 of the sauce from this recipe. Have spaghetti one night and lasagna later!Thanks to all of you who have tried my recipe and have written a review.I read and appreciate every one of them!Chef Note:After I posted this recipe I remembered a funny incident–my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn’t a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you–don’t use a wine for cooking you wouldn’t drink. You get the best results from a good wine!”






    4 quarts




  • 2 lbsItalian sausage, casings removed (mild or hot)
  • 1 smallonion, chopped (optional)
  • 3 -4 garlic cloves, minced
  • 1 (28ounce) can diced tomatoes
  • 2 (6ounce) cans tomato paste
  • 2 (15ounce) cans tomato sauce
  • 2 cupswater (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
  • 3 teaspoonsbasil
  • 2 teaspoonsdried parsley flakes
  • 1 12 teaspoonsbrown sugar
  • 1 teaspoonsalt
  • 1412 teaspooncrushed red pepper flakes
  • 14 teaspoonfresh coarse ground black pepper
  • 14 cupred wine (a good Cabernet!)
  • 1 lbthin spaghetti
  • parmesan cheese
  • Directions

  • In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
  • Add onions and continue to cook, stirring occasionally until onions are softened.
  • Add garlic, tomatoes, tomato paste, tomato sauce and water.
  • Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
  • Stir well and barely bring to a boil.
  • Stir in red wine.
  • Simmer on low, stirring frequently for at least an hour.A longer simmer makes for a better sauce, just be careful not to let it burn!
  • Cook spaghetti according to package directions.
  • Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.
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