Description
This Orecchiette with Broccoli Sauce recipe combines tender pasta with a flavorful, chunky broccoli sauce that is both creamy and satisfying. It’s a simple yet delicious vegetarian dish perfect for a quick weeknight meal.
Ingredients
Scale
Pasta:
- 12 oz orecchiette pasta
Broccoli Sauce:
- 1 large head broccoli, cut into florets
- 3 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter (optional for richness)
- 1/4 cup reserved pasta water
- lemon wedges for serving
Instructions
- Boil Broccoli: Cook broccoli florets in salted water for 4-5 minutes until tender. Remove with a slotted spoon.
- Cook Pasta: Boil orecchiette until al dente.
- Make Sauce: Sauté garlic and red pepper flakes in olive oil. Add broccoli, mash into chunky sauce, season, and add pasta water and butter.
- Combine: Toss drained pasta with sauce, Parmesan until coated.
- Serve: Garnish with extra Parmesan and lemon wedges.
Notes
- Enhance with anchovy paste or toasted breadcrumbs for added flavor.
- Pecorino Romano can replace Parmesan for a different taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course, Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 20 mg
