Orecchiette with Broccoli Sauce

Transform your weeknight dinner routine with this vibrant and flavorful Orecchiette with Broccoli Sauce, a comforting Italian-inspired dish that's as nutritious as it is delicious. Tender orecchiette pasta serves as the perfect vehicle for a creamy, chunky broccoli sauce infused with garlic, red pepper flakes, and a hint of fresh lemon juice for brightness. This easy-to-make recipe comes together in just 30 minutes and uses simple ingredients like olive oil, Parmesan cheese, and chicken or vegetable stock to create a harmonious blend of textures and savory flavors. Perfect for busy evenings, this pasta dish is not only a quick dinner solution but also a crowd-pleaser that will have everyone coming back for seconds. Garnish with freshly grated Parmesan and an extra drizzle of olive oil for a restaurant-worthy finish!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 12 ounces Orecchiette pasta
• 4 cups Broccoli florets
• 3 tablespoons Olive oil
• 3 Garlic cloves, minced
• 0.25 teaspoons Red pepper flakes
• 0.5 cups Chicken or vegetable stock
• 0.5 cups Grated Parmesan cheese
• 1 teaspoons Salt
• 0.5 teaspoons Black pepper
• 1 tablespoon Lemon juice

Directions

Step 1

Bring a large pot of salted water to a boil.

Step 2

Add the broccoli florets and blanch for 2-3 minutes until tender but still vibrant green. Remove the broccoli with a slotted spoon and set aside, maintaining the boiling water.

Step 3

Add the orecchiette to the same boiling water and cook according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water before draining.

Step 4

Meanwhile, heat olive oil in a large skillet over medium heat.

Step 5

Add the minced garlic and red pepper flakes to the skillet, sautéing for 1-2 minutes until fragrant, taking care not to burn the garlic.

Step 6

Add the blanched broccoli to the skillet. Stir and cook for 3-4 minutes, breaking up the florets with a wooden spoon or potato masher to create a chunky sauce.

Step 7

Pour in the chicken or vegetable stock and stir to combine. Allow the mixture to simmer gently for 2-3 minutes.

Step 8

Season the broccoli sauce with salt, black pepper, and lemon juice to taste.

Step 9

Add the cooked orecchiette to the skillet with the broccoli sauce. Toss to coat evenly, adding reserved pasta water a tablespoon at a time if the sauce is too thick.

Step 10

Stir in the grated Parmesan cheese and mix until creamy.

Step 11

Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts

Serving size	937.9 grams (937.9g)

Amount per serving	% Daily Value*
Calories	1870

Total Fat 60.50g	78%
Saturated Fat 14.60g	73%
Polyunsaturated Fat 4.00g
Cholesterol 40mg	13%
Sodium 3609mg	157%
Total Carbohydrate 271.90g	99%
Dietary Fiber 15.70g	56%
Total Sugars 11.10g
Protein 73.00g	146%

Vitamin D 0IU	0%
Calcium 881mg	68%
Iron 15mg	82%
Potassium 528mg	11%

*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.

Source of Calories

Fat: 28.3%

Protein: 15.2%

Carbs: 56.5%