Orecchiette with Broccoli Sauce
Transform your weeknight dinner routine with this vibrant and flavorful Orecchiette with Broccoli Sauce, a comforting Italian-inspired dish that's as nutritious as it is delicious. Tender orecchiette pasta serves as the perfect vehicle for a creamy, chunky broccoli sauce infused with garlic, red pepper flakes, and a hint of fresh lemon juice for brightness. This easy-to-make recipe comes together in just 30 minutes and uses simple ingredients like olive oil, Parmesan cheese, and chicken or vegetable stock to create a harmonious blend of textures and savory flavors. Perfect for busy evenings, this pasta dish is not only a quick dinner solution but also a crowd-pleaser that will have everyone coming back for seconds. Garnish with freshly grated Parmesan and an extra drizzle of olive oil for a restaurant-worthy finish!
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 4 cups Broccoli florets
- 3 tablespoons Olive oil
- 3 Garlic cloves, minced
- 0.25 teaspoons Red pepper flakes
- 0.5 cups Chicken or vegetable stock
- 0.5 cups Grated Parmesan cheese
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of salted water to a boil.
Add the broccoli florets and blanch for 2-3 minutes until tender but still vibrant green. Remove the broccoli with a slotted spoon and set aside, maintaining the boiling water.
Add the orecchiette to the same boiling water and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
Meanwhile, heat olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for 1-2 minutes until fragrant, taking care not to burn the garlic.
Add the blanched broccoli to the skillet. Stir and cook for 3-4 minutes, breaking up the florets with a wooden spoon or potato masher to create a chunky sauce.
Pour in the chicken or vegetable stock and stir to combine. Allow the mixture to simmer gently for 2-3 minutes.
Season the broccoli sauce with salt, black pepper, and lemon juice to taste.
Add the cooked orecchiette to the skillet with the broccoli sauce. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce is too thick.
Stir in the grated Parmesan cheese and mix until creamy.
Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.5 g | 78% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3609 mg | 157% | |
| Total Carbohydrate | 271.9 g | 99% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 11.1 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 528 mg | 11% | |
*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.
