Type what you have

Ingredients

• ✓ broccoli floret
• long-grain rice
• vegetable oil
• green onion
• egg
• soy sauce
• salt
• black pepper

Instructions

1. 1 In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover, and simmer for 20 minutes.
2. 2 Heat oil in a large skillet over medium heat. Saute broccoli until tender crisp, and add scallions. Remove from skillet. Scramble eggs; return broccoli mixture to pan. Stir in cooked rice, soy sauce, salt and pepper.

By HERCATE

Ingredients

• ✓ broccoli floret
• water
• glutinous white rice
• beef broth
• cornstarch
• soy sauce
• brown sugar
• garlic powder
• beef sirloin steak

Instructions

1. 1 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 When the rice is almost finished, whisk broth, cornstarch, soy sauce, brown sugar, and garlic powder together in a bowl until thoroughly combined.
3. 3 Heat a large skillet or wok over medium-high heat. Add beef and cook until browned and juices have evaporated, 3 to 4 minutes. Stir in broccoli and cornstarch mixture; bring to a boil, then cook until mixture thickens.
4. 4 Serve over hot rice.

By CORWYNN DARKHOLME

Ingredients

• ✓ broccoli floret
• sesame oil
• pork chop
• cauliflower rice
• mushroom
• celery
• garlic
• egg
• tamari
• green onion

Instructions

1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday

Ingredients

• ✓ broccoli floret
• sunflower seed
• coconut milk
• red curry paste
• cilantro
• lime
• salt
• elbow macaroni
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ broccoli floret
• carrot
• button mushroom
• zucchini
• olive oil
• soy sauce
• white sugar
• apple cider vinegar
• sesame seed
• cornstarch
• garlic powder
• ginger

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
2. 2 Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
3. 3 Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
4. 4 While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ broccoli floret
• beef bouillon
• water
• soy sauce
• brown sugar
• garlic
• sesame oil
• beef sirloin
• cornstarch
• jasmine rice
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Crumble beef bouillon cube into warm water in a bowl and stir to dissolve; add soy sauce, brown sugar, garlic, and sesame oil and stir to dissolve sugar.
3. 3 Put beef strips into a slow cooker crock. Pour sauce mixture over beef.
4. 4 Cover, and cook until beef is tender enough to cut with a spoon, on Low for 6 to 8 hours, or on High for 4 hours.
5. 5 Spoon 2 tablespoons liquid from the slow cooker into a bowl. Whisk cornstarch into the liquid and stir the cornstarch mixture into the liquid in the slow cooker until consistent in color.
6. 6 Cook on High until the sauce thickens, about 30 minutes.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Cook broccoli in covered steamer until tender, 2 to 6 minutes; add to sauce in slow cooker and stir to coat.
8. 8 Serve beef and broccoli with sauce over portions of cooked jasmine rice and garnish with sesame seeds.

By Debbie Amador

Ingredients

• ✓ broccoli floret
• soy sauce
• rice vinegar
• honey
• sesame oil
• ginger
• cornstarch
• garlic
• olive oil
• chicken breast
• mushroom

Instructions

1. 1 Mix all the sauce ingredients in a medium size bowl until completely smooth.
2. 2 Add the olive oil to the bottom of a fry pan and heat to medium high. Add the cut-up chicken and cook until the chicken is golden brown and almost cooked through, about 10 minutes.
3. 3 Add the sauce to the chicken and toss until all the chicken is coated. Add the broccoli floret pieces and sliced mushrooms to the chicken mixture; stir until coated. Let the chicken and veggie mixture simmer for about 10 minutes.

By T-fal

Ingredients

• ✓ broccoli floret
• spaghetti
• soy sauce
• mayonnaise
• chili crisp oil sauce
• gochujang
• sugar
• garlic powder
• ginger
• olive oil
• butter
• onion
• bay scallop
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and set aside.
2. 2 Meanwhile, combine broccoli with 2 to 3 tablespoons water in a microwave-safe bowl; cover tightly. Microwave on high until tender, 3 to 4 minutes. Drain any liquid; set aside.
3. 3 Combine soy sauce, mayonnaise, chili crisp, gochujang, sugar, garlic powder, and ginger in a bowl.
4. 4 Heat oil and butter in a wok over medium heat until butter is sizzling but before it turns brown. Add onion; cook for 1 minute. Add scallops; cook and stir until seared, about 3 minutes. Add steamed broccoli; cook 1 to 2 minutes. Pour soy sauce mixture over top, add spaghetti, and toss until combined and heated through, 2 to 3 minutes.
5. 5 Garnish with green onion and serve.

By Diana71

Ingredients

• ✓ broccoli floret
• rice stick noodle
• oyster sauce
• water
• soy sauce
• soy sauce
• white vinegar
• sugar
• vegetable oil
• garlic
• chicken thigh
• egg

Instructions

1. 1 Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
2. 2 Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
3. 3 Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
4. 4 Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

By Nina

Ingredients

• ✓ broccoli floret
• soy sauce
• oyster sauce
• rice vinegar
• sesame oil
• brown sugar
• sriracha sauce
• garlic
• shrimp
• cornstarch
• water
• green onion
• sesame seed

Instructions

1. 1 Whisk soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, Sriracha, and garlic together in a small bowl until smooth.
2. 2 Pour sauce into a multifunctional pressure cooker (such as Instant Pot). Stir in shrimp. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 0 minutes. Allow 10 minutes for pressure to build.
3. 3 Meanwhile, whisk cornstarch and cold water together in a small bowl until smooth.
4. 4 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in cornstarch slurry and broccoli. Select the Sauté function and cook until sauce thickens and broccoli is crisp-tender, about 2 minutes.
5. 5 Garnish shrimp and broccoli with green onions and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ broccoli floret
• soy sauce
• cornstarch
• chicken breast
• water
• chicken bouillon granules
• ground ginger
• canola oil
• sesame oil
• red bell pepper
• green bell pepper
• onion
• garlic
• red pepper
• almond

Instructions

1. 1 Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
2. 2 Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
3. 3 Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
4. 4 Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

By spaisley39

Ingredients

• ✓ broccoli floret
• green onion
• carrot
• bean sprout
• garlic
• onion
• olive oil
• udon noodle
• pork loin chop
• black pepper
• garlic powder
• sesame oil
• rice vinegar
• sriracha sauce
• brown sugar
• hoisin sauce
• oyster sauce
• soy sauce

Instructions

1. 1 Mix soy sauce, oyster sauce, hoisin sauce, brown sugar, Sriracha, rice vinegar, sesame oil, garlic powder, and pepper together in a small bowl. Combine 1/2 of the marinade with pork in a bowl. Refrigerate, 4 hours to overnight. Reserve remaining marinade for noodles.
2. 2 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water for 2 minutes; add broccoli to blanch slightly and continue to boil until noodles loosen, about 1 minute more. Strain and set aside.
3. 3 Heat olive oil in a wok or deep pan over medium heat. Add onion and garlic; stir-fry until translucent, about 5 minutes. Add pork, bean sprouts, and carrot; stir-fry until pork is no longer pink, about 5 minutes. Add drained udon noodles and broccoli. Pour in remaining marinade and toss noodles to absorb flavors, 2 to 3 minutes. Add green onion; toss lightly, 1 to 2 minutes.

By Raquel Teixeira

Ingredients

• ✓ broccoli floret
• olive oil
• everything bagel seasoning

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine broccoli, olive oil, and everything bagels seasoning in a large bowl. Toss until florets are coated in oil and seasoning. Spread out broccoli florets in a single layer in the air fryer basket.
3. 3 Air-fry for 5 minutes, shake basket, and air-fry until desired char is reached, 3 to 6 more minutes.

By Yoly

Ingredients

• ✓ broccoli floret
• cream-style corn
• egg
• salt
• black pepper
• butter
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix broccoli, corn, egg, salt, and pepper in a 3-quart casserole dish.
3. 3 Mix crushed crackers and butter together in a small bowl; sprinkle over the broccoli mixture.
4. 4 Bake in preheated oven until the crackers are golden brown, 30 to 40 minutes.

By Debi

Ingredients

• ✓ broccoli floret
• water
• spaghetti
• cream of mushroom soup
• fried onion

Instructions

1. 1 Place 4 cups water in a 2 quart microwave-safe dish. Heat on high until bubbling, about 15 minutes. Break pasta in half, and drop into heated water. Microwave on high for 10 to 15 minutes, or until tender. Drain and set aside (keep warm).
2. 2 Cook broccoli according to microwave directions. Add cooked broccoli to noodles, reserving liquid. Stir in 1/4 cup fried onions and mushroom soup. Add reserved broccoli liquid. Toss thoroughly, and top with remaining onions. Cover, and microwave on high about 15 minutes, or until top is crunchy. Let stand for a few minutes.

By DEVINT

Ingredients

• ✓ broccoli floret
• egg
• onion
• cream of mushroom soup
• mayonnaise
• bread stuffing mix
• butter
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 2 Cook broccoli in a large pot of salted boiling water until just slightly tender. Drain.
3. 3 In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
4. 4 Place a layer of broccoli in the prepared baking dish. Pour mayonnaise sauce over broccoli. Spread stuffing mix over the sauce. Drizzle butter or margarine over all and top with shredded cheese.
5. 5 Bake at 350 degrees F (175 degrees C) for 30 minutes.

By Autumn

Ingredients

• ✓ broccoli floret
• butter spread
• chicken breast
• alfredo sauce
• fettuccine

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken, in batches if necessary, stirring occasionally, until chicken is thoroughly cooked. Remove chicken and set aside.
2. 2 Stir Sauce and broccoli into same skillet. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, until broccoli is heated through, about 5 minutes. Stir in chicken and cook, stirring occasionally, until heated through, about 2 minutes. Serve over hot fettuccine and sprinkle, if desired, with grated Parmesan cheese.

By RAG

Ingredients

• ✓ broccoli floret
• olive oil
• sea salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper.
3. 3 Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
4. 4 Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese.
5. 5 Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

By TaniaDudina

Ingredients

• ✓ broccoli floret
• butter
• salt
• pepper
• cheddar cheese

Instructions

1. 1 Place broccoli in a steamer over 1 inch of boiling water and cover. Cook until tender but still firm, 2 to 6 minutes. Drain and transfer to a microwave-safe casserole dish.
2. 2 Pour melted butter over broccoli and season with salt and pepper. Sprinkle cheese over the top and microwave on high until cheese is melted, about 1 minute.

By KGASKINS

Ingredients

• ✓ broccoli floret
• chicken breast
• golden mushroom soup
• sour cream
• horseradish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray.
2. 2 Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli.
3. 3 In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli.
4. 4 Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.

By Menwith Hill'er Back Home

Ingredients

• ✓ broccoli floret
• cream of mushroom soup
• milk
• mustard
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir soup, milk, mustard, broccoli, and cheese together in a 1 1/2-quart casserole.
3. 3 Mix bread crumbs and butter together in a small bowl and sprinkle over broccoli mixture.
4. 4 Bake in the preheated oven until hot, about 30 minutes.

By Campbell's Kitchen

Ingredients

• ✓ broccoli floret
• butter spread
• chicken breast
• red onion
• rice side creamy chicken flavor
• bacon

Instructions

1. 1 Melt Spread in large nonstick skillet over medium-high heat and cook chicken and onion, stirring frequently, until chicken is thoroughly cooked, about 4 minutes. Remove and set aside.
2. 2 Prepare Knorr® Rice Sides™ - Creamy Chicken flavor in same skillet according to package directions, stirring in broccoli during the last 5 minutes of cook time.
3. 3 Stir in chicken and onion. Sprinkle with bacon.

By Knorr

Ingredients

• ✓ broccoli floret
• butter
• garlic
• chicken breast
• orzo pasta
• chicken stock
• alfredo sauce

Instructions

1. 1 Melt butter in skillet over medium-high heat. Add garlic, and cook for about 1 minute.
2. 2 Stir in chicken and saute until the surface of the chicken loses most of its pink color. Add the broccoli; stir to coat. Stir in orzo.
3. 3 Pour in the chicken stock and Ragu® Classic Alfredo Sauce. Stir well. Cover and reduce heat to medium. Cook until orzo is cooked, about 12 minutes.
4. 4 Turn off heat and uncover. Stir and allow to rest for 1 to 2 minutes before serving.

By RAG

Ingredients

• ✓ broccoli floret
• lemon
• olive oil
• chicken
• onion
• garlic
• chicken broth

Instructions

1. 1 Grate 1 tablespoon zest and squeeze 1/4 cup juice from the lemon.
2. 2 Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
3. 3 Reduce the heat to medium. Heat the remaining oil in the skillet. Add the onion and garlic and cook and stir for 2 minutes. Stir in the concentrated broth and lemon juice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 20 minutes or until the chicken is cooked through.
4. 4 Stir the broccoli and lemon zest in the skillet. Cover and cook until the broccoli is tender-crisp.

By Campbell's Kitchen

Ingredients

• ✓ broccoli floret
• salt
• cheddar cheese
• panko bread crumb
• onion
• egg
• parsley
• garlic
• cumin
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 1/2 of the broccoli florets in a food processor; pulse about 20 times until it looks like grains of rice. Repeat with remaining broccoli florets.
3. 3 Fill a large, shallow saucepan with 1/2 inch water; add 1 teaspoon salt. Bring to a boil. Reduce heat to low and add broccoli rice. Cover and simmer until tender, about 5 minutes. Drain and let cool, about 10 minutes.
4. 4 Transfer broccoli rice to the center of a clean absorbent dish towel. Squeeze and twist the towel to remove as much of the moisture as possible.
5. 5 Mix Cheddar cheese, bread crumbs, onion, egg, parsley, garlic, cumin, and black pepper together in a large bowl. Mix in broccoli rice until mixture sticks together when pressed into a ball.
6. 6 Scoop 1 1/2 tablespoons of mixture with a small ice cream scoop; form into a ball and press into the shape of a tot using oiled hands. Place on the prepared baking sheet. Repeat with remaining mixture.
7. 7 Drizzle olive oil over broccoli tots. Sprinkle remaining 1 teaspoon salt on top.
8. 8 Bake in the preheated oven, turning halfway with tongs, until golden brown, about 24 minutes.

By Julie Hubert

Ingredients

• ✓ broccoli floret
• brussels sprout
• asparagus
• butter
• spinach
• garlic powder
• black pepper
• bread crumb
• cheddar cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
2. 2 Fill a saucepan with water, bring to a boil over medium heat, and boil the Brussels sprouts and broccoli for 2 minutes, until thawed. Add the asparagus, and boil for 3 more minutes, until the vegetables are hot, lightly cooked, and bright green.
3. 3 Drain the Brussels sprouts, broccoli, and asparagus, place into the prepared baking dish, and dot with butter. Stir to melt the butter, and mix in the spinach, garlic powder, black pepper, and bread crumbs.
4. 4 Bake in preheated oven for 10 minutes to heat the vegetables, remove from the oven, and stir in the Cheddar cheese. Return to the oven, and bake for 20 minutes or until cheese is melted, spinach is cooked, and casserole is hot.

By eileen

Ingredients

• ✓ broccoli floret
• white rice
• cauliflower
• butter
• onion
• processed cheese food
• cream of chicken soup
• milk
• cracker

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
2. 2 Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. 3 In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
4. 4 Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

By BRIDG

Ingredients

• ✓ broccoli floret
• butter
• onion
• celery
• chicken breast
• cream of mushroom soup
• processed cheese sauce
• instant rice
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
2. 2 Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
3. 3 Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
4. 4 Bake, uncovered, in the preheated oven for 1 hour.

By jessleelalynn

Ingredients

• ✓ broccoli floret
• long-grain rice
• chicken
• cream of chicken soup
• mayonnaise
• lemon juice
• curry powder
• cheddar cheese
• bread crumb
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 11x7-inch baking dish.
2. 2 Spread rice evenly in prepared baking dish. Arrange broccoli over rice and layer chicken on top. Mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. Sprinkle with Cheddar cheese. Mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
3. 3 Bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

By iammykidzmom

Ingredients

• ✓ broccoli floret
• pasta rotini
• olive oil
• salt
• pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place thawed broccoli in a bowl with oil, salt, and pepper and cook in the microwave for two minutes.
2. 2 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute.
3. 3 Toss pasta and cooked broccoli in a bowl and top with cheese.

By Barilla Canada