Orecchiette with Broccoli Rabe
Savor the perfect balance of earthy greens and al dente pasta with this delicious Orecchiette with Broccoli Rabe recipe. Featuring tender orecchiette pasta, vibrant broccoli rabe, and a garlic-infused olive oil sauce with a kick of red pepper flakes, this dish is a flavorful ode to Italian simplicity. The recipe is lightened with a zesty squeeze of lemon and finished with nutty Parmesan cheese, creating a harmonious blend of bright and savory flavors. Ready in just 30 minutes, this healthy and hearty pasta dish is a fantastic option for busy weeknights or an elegant dinner. Whether you're looking for a vegetarian main course or a quick comfort meal, this recipe will transport your taste buds straight to southern Italy with every bite.
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 1 bunch Broccoli rabe
- 4 pieces Garlic cloves
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Grated Parmesan cheese
- 1 piece Lemon (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta is cooking, prepare the broccoli rabe. Trim the thick stems, leaving only the tender leafy parts and florets. Wash thoroughly and pat dry.
Bring another pot of water to a boil and blanch the broccoli rabe for 2 minutes. Remove with a slotted spoon and transfer to an ice water bath to stop the cooking process. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the garlic cloves, thinly sliced, and sauté until fragrant and lightly golden, about 1-2 minutes.
Add the red pepper flakes to the skillet, followed by the blanched broccoli rabe. Season with salt and black pepper, and sauté for 3-4 minutes until the broccoli rabe is tender and coated in the oil.
Add the cooked orecchiette to the skillet along with 1/2 cup of the reserved pasta cooking water. Toss everything together, allowing the pasta to absorb the flavors. Add more reserved water as needed to create a light sauce.
Remove the skillet from heat and sprinkle in the grated Parmesan cheese. Toss well until the cheese melts and the dish is evenly coated.
Serve immediately, optionally garnished with a squeeze of lemon for a bright finish. Enjoy!
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3155 mg | 137% | |
| Total Carbohydrate | 266.8 g | 97% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 9.6 g | ||
| Protein | 68.4 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 993 mg | 76% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
