SPICY ORECCHIETTE WITH BROCCOLI
Broccoli adds a slight sweetness to this spicy vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
- To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.
Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g
BROCCOLI WITH ORECCHIETTE
Steps:
- With food processor running, drop in garlic and finely chop.
- Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
- Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
- Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
BROCCOLI WITH ORECCHIETTE
Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
- Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.
Nutrition Facts : Calories 284 g, Cholesterol 4 g, Fat 5 g, Protein 12 g, Sodium 801 g
ORECCHIETTE WITH BROCCOLINI AND SAUSAGE
Steps:
- Bring a pot of water to a boil; add a generous amount of salt. Add the orecchiette and cook to al dente (take 3 minutes off of the time on the box; it'll finish cooking later). Reserve 1/2 cup of the pasta water, then drain.
- Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 7 minutes. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet. Add the garlic and cook for 30 seconds. Add the broccolini and cook until crisp-tender, about 7 minutes. Reduce the heat to medium low. Add the pasta and sausage to the skillet along with the Parmesan, lemon zest and juice, a couple of pinches of crushed red pepper and a bunch of turns of black pepper. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving.
ORECCHIETTE WITH BROCCOLI RABE & SAUSAGE
Provided by Ina Garten
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees. Prick the sausages with a fork and place them on a sheet pan. Roast for 15 to 20 minutes, turning once, until just cooked through. Slice 1/2 inch thick and set aside.
- Heat the olive oil over medium heat in a large, heavy pot or Dutch oven, such as Le Creuset. Add the sausage slices and sauté for 5 minutes, stirring frequently, until the pieces are browned. Add the garlic and cook for 1 minute. Add the tomatoes and their juices, the red wine, tomato paste, 2 teaspoons salt, and 1 teaspoon pepper and let the mixture simmer over low heat while you prepare the pasta and broccoli.
- Bring a very large pot half filled with water to a boil and add 1 tablespoon of salt. Add the pasta and cook for 9 minutes exactly. While the pasta is cooking, trim the broccoli rabe to just below the leaves and discard the stems. Cut the leafy part of the broccoli rabe crosswise in 2-inch pieces. When the pasta has cooked for 9 minutes, add the broccoli rabe to the pasta and continue cooking for 2 to 3 minutes, until the pasta is al dente and the broccoli is crisp-tender. Drain in a large colander, reserving 1/2 cup of the cooking liquid, and add the pasta and broccoli to the pot with the tomato and sausage mixture. Stir in the Parmesan cheese and 1 teaspoon of salt. If the pasta seems dry, add some of the reserved cooking liquid. Taste for seasonings, and serve hot with extra Parmesan on the side.
ORECCHIETTE, BROCCOLI
It is important to cut the broccoli flowerets into pieces small enough to fit into the hollow of the orecchiette.
Provided by Rose Gray
Number Of Ingredients 7
Steps:
- Cut the broccoli into small flowerets and the pancetta into matchsticks. Peel and finely slice the garlic and crumble the chiles. Grate the Parmesan.
- Cook the broccoli in boiling salted water until soft.
- In a thick-bottomed pan, heat the olive oil, add the pancetta and garlic, and cook until soft but not crisp. Add the broccoli and chiles and season. Stir over gentle heat for a few minutes.
- Cook the orecchiette in boiling salted water until al dente. Drain, and add to the broccoli. Mix well, and serve with Parmesan.
ORECCHIETTE AND BROCCOLI CRISP
Orecchiette pasta is combined with broccoli, toasted pine nuts, and Parmesan cheese, then broiled until crisp and golden. Great comfort food!
Provided by Lisa M
Categories Italian Recipes
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat your oven's broiler. Lightly butter a 9x13 inch baking dish.
- Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 minutes, then stir in broccoli, and cook 3 minutes more. Drain and return to the pot.
- Meanwhile, heat the olive oil over medium heat, and stir in the garlic. Cook and stir until the garlic has turned golden-brown, about 3 minutes. Pour in white balsamic vinegar, chicken broth, salt, and pepper. Bring to a boil, then pour over the drained pasta and broccoli. Stir in the butter, pine nuts, and half of the Parmesan cheese, then pour into the prepared baking dish. Sprinkle with remaining cheese.
- Broil in preheated oven until the cheese has crisped and turned golden brown, about 4 minutes.
Nutrition Facts : Calories 797.2 calories, Carbohydrate 94.3 g, Cholesterol 63.4 mg, Fat 36.5 g, Fiber 7.5 g, Protein 27.5 g, SaturatedFat 16 g, Sodium 614.9 mg, Sugar 5.6 g
ORECCHIETTE WITH SPICY SAUSAGE AND BROCCOLI RABE
This can be served hot or at room temperature. From Everyday Italian. I love orecchiette pasta and broccoli rabe and usually they are together in dishes but I love the additon of the sausage.
Provided by Pumpkie
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the broccoli rabe and cook until crisp-tender, about 1 minute. Strain the broccoli rabe, and reserve all the cooking liquid. Set the broccoli rabe aside.
- Cook the orecchiette in the same pot of boiling water until tender but still firm about 8 minutes, stir occasionally. Drain reserving 1 cup of the cooking liquid.
- In a large skillet, heat the oil over medium heat.
- Add the sausage and cook breaking up with a spoon until the sausage is brown and juices form, about 8 minutes.
- Add the garlic and red pepper flakes, and saute until fragrant, about 30 seconds. Add the broccoli rabe and toss to coat.
- Add the pasta and enough reserved cooking liquid, 1/4 cup at a time, to moisten.
- Stir in the parmesan cheese, salt to taste, and pepper into the pasta mixture. Serve immediately or at room temperature.
ORECCHIETTE WITH CHICKPEAS AND BROCCOLI RABE
A rustic but healthy pasta dish. Can be made vegan, or with a bit of grated parmesan on top for good measure.
Provided by BusyBeeHoneyBee
Categories Beans
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a Dutch oven over medium-high heat; add chickpeas and saute 2 minutes or until they're just beginning to brown.
- Add garlic and crushed red pepper and saute 30 seconds.
- Add broccoli rabe and vegetable broth to pan; bring to a simmer and cook 3 minutes or until broccoli rabe is crisp-tender.
- Stir in hot pasta and salt; cook 2 minutes or until heated throughout.
- Divide among 4 shallow bowls, and top with parmesan cheese if desired.
Nutrition Facts : Calories 682.2, Fat 11.4, SaturatedFat 1.7, Cholesterol 1.8, Sodium 1033.2, Carbohydrate 120.5, Fiber 10.4, Sugar 4.6, Protein 24.2
NICOLE KIDMAN'S CRISPY ORECCHIETTE WITH BROCCOLI, PINE NUTS &
Make and share this Nicole Kidman's Crispy Orecchiette With Broccoli, Pine Nuts & recipe from Food.com.
Provided by Vamy7913
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cook pasta according to package directions, rinse & drain.
- in a 12 inch skillet heat 3 tablespoons oil over medium-high heat until skillet is hot, add half the cooked pasta and cook until medium brown on the outside-about 3 minutes. Stir pasta, then cook until browned on the other side. With slotted spoom return pasta to saucepot.
- Repeat with the remaining pasta and 3 more tablespoons of oil. Cover saucepot to keep warm.
- In the same skillet heat remaining 1 tablespoon of oil on medium. Add broccoli & garlic and cook 5 minutes, stirring constantly. Add wine, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until broccoli is tender crisp about 3 minutes longer.
- Add broccoli mixture, vinegar, butter & pine nuts to pasta in saucepot and toss on medium heat until butter melts.
- Add half of the parmesan cheese and toss to combine.
- Spoon into 4 warm bowls.
- Serve with additional pepper and remaining parmesan cheese.
Nutrition Facts : Calories 927.8, Fat 50.1, SaturatedFat 12.2, Cholesterol 35.4, Sodium 310.5, Carbohydrate 94.7, Fiber 4.3, Sugar 3.2, Protein 25.7
ORECCHIETTE WITH PANCETTA AND BROCCOLI
Steps:
- Cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.
- While pasta cooks, heat butter and oil with garlic in a 12-inch heavy skillet over medium-high heat until garlic starts to sizzle. Add nuts and cook, stirring, until pale golden. Discard garlic and stir in pancetta and scallions, then cook 1 minute. Stir in broccoli and 1/4 teaspoon each of salt and pepper and cook over high heat, stirring, 4 minutes.
- Reserve 1/2 cup pasta-cooking water, then drain pasta and stir into broccoli mixture. Add some of reserved water to moisten if needed.
ORECCHIETTE WITH BROCCOLI-RABE PESTO
Crisp salami adds a welcome piquant crunch to this bright, nutty fall pasta, but feel free to omit if you want to keep it vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Cook broccoli rabe in a large pot of salted boiling water until bright green and tender, 2 to 3 minutes. Transfer with a slotted spoon to an ice bath; drain well. Add to the bowl of a food processor with garlic, walnuts, cheese, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 1/4 cup oil; process until smooth.
- Heat remaining 1 tablespoon oil in a skillet over medium. Add salami; cook until crisp, 2 to 3 minutes. Transfer to paper towels.
- Meanwhile, return pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 2 cups water. Add pasta to skillet with pesto and half of salami. Add pasta water, 1/4 cup at a time, to evenly coat. Season with pepper and nutmeg, sprinkle with remaining salami, and serve.
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