Orecchiette with Cannellini and Broccoli
Savor the perfect harmony of flavors in this Orecchiette with Cannellini and Broccoli recipe, a wholesome and satisfying pasta dish that's as nourishing as it is delicious. Featuring tender orecchiette pasta, crisp broccoli florets, and creamy cannellini beans infused with fragrant garlic and a hint of spice from red pepper flakes, this recipe offers a delightful combination of textures and robust Mediterranean-inspired flavors. A touch of lemon zest and juice adds brightness, while freshly grated Parmesan cheese lends a savory finish. Ready in just 35 minutes, this vegetarian dish is ideal for busy weeknights yet elegant enough for entertaining. Serve it with a drizzle of extra-virgin olive oil for a hearty, healthful meal the whole family will love. Perfect keywords like "quick vegetarian pasta recipe," "orecchiette with beans," and "broccoli pasta dinner" make this dish a standout on your table and your search engine results!
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Recipe Information
Ingredients
- 12 ounces Orecchiette pasta
- 3 cups Broccoli florets
- 15 ounces Cannellini beans, rinsed and drained
- 4 tablespoons Extra-virgin olive oil
- 4 Garlic cloves, minced
- 0.5 teaspoons Red pepper flakes
- 0.5 cups Parmesan cheese, grated
- 1 Lemon, zested and juiced
- to taste Salt
- to taste Black pepper
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 water, then drain the pasta and set aside.
While the pasta cooks, steam or blanch the broccoli florets in a small pot of boiling water for 3-4 minutes, until bright green and tender but still slightly crisp. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking until fragrant, about 1 minute. Be careful not to let the garlic burn.
Add the cannellini beans to the skillet, stirring to coat them in the garlic oil. Cook for 2-3 minutes, gently mashing some of the beans to create a creamy texture.
Toss the cooked broccoli into the skillet with the beans and stir to combine. Add a pinch of salt and black pepper to taste.
Add the drained orecchiette to the skillet, along with the reserved pasta water, 1/4 cup at a time, to loosen the sauce and help it coat the pasta evenly.
Stir in the lemon zest and juice, then adjust the seasoning with additional salt and pepper if needed.
Serve the pasta immediately, garnished with grated Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.2 g | 95% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3159 mg | 137% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 12.9 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1054 mg | 81% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1914 mg | 41% | |
*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.
