Ingredients for Orecchiette With Broccoli Rabe
- Extra Virgin Olive Oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (or more, to taste)
- Ice Water
- 1 pound broccoli rabe, trimmed and roughly chopped
- 1 pound orecchiette pasta
- Kosher Salt
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How to Make Orecchiette With Broccoli Rabe
- Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the broccoli rabe to the skillet and cook for 5-7 minutes, or until wilted but still slightly crisp. Season with salt and pepper to taste.
- Add the cooked orecchiette to the skillet with the broccoli rabe. Toss to combine. Add a few tablespoons of the reserved pasta water to create a light sauce. If needed, add more pasta water until you reach your desired consistency.
- Stir in the grated Parmesan cheese and lemon zest. Taste and adjust seasoning as needed.
- Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
14g
Carbs
30g
