Orecchiette Pasta with Broccoli Sauce

Name: Orecchiette Pasta with Broccoli Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed); 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc; 3 tablespoons olive oil; 1 fat shallot, diced; 6 garlic cloves- rough chopped; generous pinch chili flakes ( Aleppo or Urfa biber is nice here); generous pinch salt and pepper, more to taste; 1 teaspoon miso paste (or sub 1-2 mashed anchovies); 2 cups veggie broth or chicken broth; 1-2 teaspoons lemon zest; Garnish: grated parmesan or pecorino cheese, lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives– all optional

9 steps

Prep:5minCook:25min

Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!

Updated at: Thu, 17 Aug 2023 07:39:52 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories463.5 kcal (23%)

Total Fat22.5 g (32%)

Carbs56.9 g (22%)

Sugars4.5 g (5%)

Protein13.3 g (27%)

Sodium584.1 mg (29%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

12 ouncesbroccoli florets

cut or broken into very small florets about equal size

8 ouncesshort pasta

orecchiette pasta, penne, rigatoni, etc

3 tablespoonsolive oil

aleppo or urfa biber is nice here

1 teaspoonmiso paste

or sub 1-2 mashed anchovies

2 cupsveggie broth

or chicken broth

1 teaspoonslemon zest

grated parmesan cheese

Instructions

Step 1

Steam small broccoli florets until very tender (easily pierced with a fork)and set aside.

Step 2

Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.

Step 3

In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.

Step 4

Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a “sauce”. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.

Step 5

If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.

Step 6

Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.” Add the lemon zest.

Step 7

Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in some optional pecorino.

Step 8

Divide among pasta bowls and top with any of the garnishes you like. Grated Parmesan or pecorino adds depth,basil ribbons add flavor, and a drizzle of truffle oil elevates.

Step 9

Enjoy!

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