Recipe of Bobby Flay Fusilli with broccoli, arugula and mushrooms

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, fusilli with broccoli, arugula and mushrooms. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Fusilli with broccoli, arugula and mushrooms is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Fusilli with broccoli, arugula and mushrooms is something which I have loved my whole life. They are nice and they look wonderful.

Fusilli with broccoli, arugula and mushrooms Sheena L. Bring large pot of salted water to boil. When mushrooms are halfway cooked, add remaining olive oil. Meanwhile, cut the broccoli in florets and discard the stem.

To get started with this recipe, we have to first prepare a few ingredients. You can have fusilli with broccoli, arugula and mushrooms using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Fusilli with broccoli, arugula and mushrooms:

1. Make ready 300 g fusilli (dry weight)
2. Get 1 stalk brocolli
3. Get 2 cups baby arugula
4. Get 250 g cremini mushrooms
5. Make ready 5 cloves garlic
6. Make ready 4 anchovy fillets
7. Take 2 tbsp olive oil
8. Make ready 1/4 cup white wine
9. Prepare 1/4 cup water

Add broccoli and salt to pan; stir well. Stir in broth & red pepper flakes; bring to a boil. Heat olive oil in a large skillet over medium heat. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.

Steps to make Fusilli with broccoli, arugula and mushrooms:

1. Slice mushrooms thinly. Slice brocolli stalk into florets. Boil water and cook fusilli (around 5 minutes). Drain, wash with cold water, and set aside.
2. Pound whole garlic and anchovy fillets with a mortar and pestle until mashed into a paste.
3. Pour 2 tbsp olive oil into a pan over medium heat. Add mashed garlic and anchovies. Sauté for 2 minutes.
4. Add mushrooms to the pan. Sauté for 3 minutes. Transfer contents of pan into a bowl.
5. Using the same pan, sauté brocolli florets for 5 minutes. Add white wine and water to deglaze. Cover and alow brocolli to steam for 10 minutes or until tender.
6. Over low heat, combine pasta with garlic, anchovies, mushrooms and brocolli. Add baby arugula and mix well. Season with salt and pepper.

Heat olive oil in a large skillet over medium heat. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften. Drain the broccoli and run under cold water to stop the cooking. Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce. Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce.

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