Orecchiette with Broccoli Rabe
A delightful pasta dish featuring tender orecchiette combined with slightly bitter broccoli rabe, balanced with garlic and red pepper flakes for a simple yet flavorful meal.
Nutrition
Calories: 400cal
Carbohydrate: 58g
Protein: 14g
Fat: 14g
Cholesterol: – -mg
Sodium: 600mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 12 ounces orecchiette pasta
- 1 bunch broccoli rabe, trimmed and chopped
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested and juiced
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a boil over high heat.
- Add the orecchiette pasta to the boiling water and cook according to package instructions until al dente. This usually takes about 10-12 minutes.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1-2 minutes until fragrant. Be careful not to burn the garlic.
- Add the broccoli rabe to the skillet and sauté for about 5 minutes until tender and bright green. Season with salt and black pepper to taste.
- Reserve about 1/2 cup of the pasta cooking water, then drain the pasta. Add the drained pasta to the skillet with the broccoli rabe.
- Toss the pasta and broccoli rabe with lemon zest, lemon juice, and a bit of reserved pasta water to create a light sauce. Continue tossing for about 2 minutes to ensure everything is well mixed.
- Turn off the heat and stir in the grated Parmesan cheese, mixing until the cheese is melted and incorporated. Taste and adjust seasoning if necessary.
- Serve the orecchiette hot, with an optional additional sprinkle of Parmesan cheese and a drizzle of olive oil for extra flavor.
