Description
Indulge in this delectable Orecchiette with Broccoli Sauce, a truly remarkable dish that combines the flavors of tender broccoli, zesty lemon, and savory cheese for a satisfying meal.
Ingredients
Orecchiette Pasta:
12 ounces
Broccoli Florets:
6 cups (about 1 large head)
Extra-Virgin Olive Oil:
3 tablespoons
Shallot:
1 small (finely diced)
Garlic:
4 cloves (minced)
Red Pepper Flakes:
1/2 teaspoon
Vegetable or Chicken Broth:
2 cups
Anchovy Paste or White Miso:
1 teaspoon (optional)
Pecorino Romano or Parmesan Cheese:
1/2 cup (plus extra for serving)
Lemon Zest:
1 teaspoon
Baby Spinach or Arugula:
1 small handful (optional)
Kosher Salt and Black Pepper:
to taste
Toasted Pine Nuts or Breadcrumbs:
for garnish (optional)
Instructions
- Boil Broccoli: Cook broccoli in salted water for 3–4 minutes until tender; remove and keep water boiling.
- Cook Pasta: Boil orecchiette until al dente, reserving 1 cup of pasta water.
- Prepare Sauce: Sauté shallot, garlic, and red pepper flakes. Add broccoli, broth, and cook until saucy. Mix in anchovy paste or miso, cheese, lemon zest, and greens. Toss in pasta, using reserved water to create a creamy sauce. Season and serve.
Notes
- For a vegan version, skip the cheese and use miso for depth.
- Blending half the broccoli mix creates a silkier sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 500
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 0 mg
