Description
A delicious and easy Italian vegetarian pasta dish featuring orecchiette coated in a flavorful broccoli sauce with garlic, Parmesan, and a hint of lemon zest. Perfect for a quick weeknight dinner that’s both wholesome and satisfying.
Ingredients
Scale
Pasta and Vegetables
- 12 oz orecchiette pasta
- 1 large head of broccoli (about 1 lb), cut into florets
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/2 cup reserved pasta water
- Salt and black pepper to taste
- Zest of 1 lemon (optional)
Toppings (Optional)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 5–6 minutes until very tender. Use a slotted spoon to transfer broccoli to a bowl.
- Cook Pasta: In the same boiling water, cook the orecchiette according to package directions until al dente. Reserve 1/2 cup pasta water and then drain the pasta.
- Prepare Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Add cooked broccoli and mash with a spoon or potato masher to create a rough sauce texture.
- Combine Sauce Ingredients: Stir in reserved pasta water, Parmesan cheese, salt, and pepper. Simmer the sauce for 2–3 minutes until it thickens slightly.
- Toss Pasta and Sauce: Add drained orecchiette to the skillet and toss to coat evenly with the broccoli sauce. Stir in lemon zest and toasted pine nuts if using.
- Serve: Serve immediately, topped with extra Parmesan cheese and a drizzle of olive oil if desired.
Notes
- For extra creaminess, blend the broccoli with some pasta water and olive oil before adding to the pan.
- Consider adding cooked Italian sausage or white beans for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
