Orecchiette with Broccoli, Garlic and Parmesan
Orecchiette with broccoli, garlic and Parmesan are an affordable, quick pasta dish. The broccoli florets are cooked soft together with the pasta and stirred with olive oil, garlic and lemon into a creamy sauce.
By yumbelo · 4 servings · 25 minutes
Ingredients
- 400 g Orecchiette
- 500 g Broccoli
- 3 pc Garlic cloves
- 3 tbsp Olive oil
- 60 g Parmesan, freshly grated
- 1 pc Organic lemon (zest and juice)
- 1 pinch Chili flakes
- Salt
- Pepper
Method
- Bring salted water to a boil in a large pot. Cut the broccoli into small florets, peel the stalk and slice it thinly.
- Cook the orecchiette in the boiling water for about 8 minutes, according to the package instructions. Add the broccoli during the last 4 minutes of cooking.
- Meanwhile, finely chop the garlic cloves. Heat the olive oil in a large pan over medium heat and sweat the garlic and chili flakes in it for about 1 minute until golden yellow.
- Drain the pasta and broccoli using a ladle, reserving about 150 ml of the cooking water. Add the pasta and broccoli to the pan and toss well.
- Remove the pan from the heat. Stir in half of the Parmesan, the lemon zest and the juice of half a lemon. If needed, add some of the cooking water until a creamy sauce forms.
- Season with salt, pepper and the rest of the lemon. Sprinkle with the remaining Parmesan and serve immediately.