Broccoli With Orecchiette – a delicious recipe with garlic, extra-virgin olive oil, broccoli, water, hot red-pepper, pasta. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
With food processor running, drop in garlic and finely chop.
2
Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
3
Meanwhile, cook
4
in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
5
Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
409
kcal
Calories
22
g
Fat
45
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 garlic cloves, 1/3 cup extra-virgin olive oil, 2 (10-ounces) packages frozen chopped broccoli (do not thaw), 1 cup water, and more.
Yes, Broccoli With Orecchiette falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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