Orecchiette with Broccoli and Tomatoes Recipe

Name: Orecchiette with Broccoli and Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 cloves garlic, minced; 1 1/2 pounds broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all); 1 teaspoon salt; 1/4 teaspoon fresh-ground black pepper; 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can); 1/4 cup canned low-sodium chicken broth or homemade stock; 3/4 pound orecchiette; 1 teaspoon balsamic vinegar; 1/3 cup chopped fresh parsley; 2 tablespoons butter

Servings: persons

3 tablespoons olive oil
2 cloves garlic, minced
1 1/2 pounds broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all)
1 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
1/4 cup canned low-sodium chicken broth or homemade stock
3/4 pound orecchiette
1 teaspoon balsamic vinegar
1/3 cup chopped fresh parsley
2 tablespoons butter

1
In a large deep frying pan, heat the oil over moderately low heat.
2
Add the garlic and broccoli stems and cook, stirring occasionally, for 2 minutes.
3
Add the broccoli florets, 1/2 teaspoon of the salt, and the pepper.
4
Stir to coat with the oil.
5
Add the tomatoes and broth to the broccoli and bring to a simmer.
6
Reduce the heat and simmer, covered, until the broccoli is tender, 5 to 10 minutes.
7
Meanwhile, in a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes.
8
Drain the pasta and add it to the pan with the broccoli.
9
Remove the pan from the heat.
10
Add the vinegar, the remaining 1/2 teaspoon salt, the parsley, and butter.
11
Stir gently until the butter just coats the pasta.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 cloves garlic, minced, 1 1/2 pounds broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all), 1 teaspoon salt, and more.

Yes, Orecchiette with Broccoli and Tomatoes falls under the Soups & Stews 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.

Orecchiette with Broccoli and Tomatoes

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