This comforting pasta dish brings the simple elegance of Italian home cooking to your table. Tender orecchi pasta is tossed with vibrant broccoli florets and paper-thin slices of garlic that have been gently fried until golden and fragrant. A touch of crushed red pepper adds a subtle warmth that balances the earthy greens and rich olive oil. It’s an incredibly satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights. The combination of texturesâÂÂfrom the chewy pasta to the crisp-tender broccoliâÂÂcreates a delightful eating experience. Serve it family-style with a drizzle of fresh olive oil and plenty of crusty bread to soak up the flavorful sauce.
Pasta With Broccoli & Garlic
Description
This comforting pasta dish brings the simple elegance of Italian home cooking to your table. Tender orecchi pasta is tossed with vibrant broccoli florets and paper-thin slices of garlic that have been gently fried until golden and fragrant. A touch of crushed red pepper adds a subtle warmth that balances the earthy greens and rich olive oil. It&# 226;ÂÂs an incredibly satisfying meal that comes together in under 30 minutes, making it perfect for busy weeknights. The combination of texturesâÂÂfrom the chewy pasta to the crisp-tender broccoliâÂÂcreates a delightful eating experience. Serve it family-style with a drizzle of fresh olive oil and plenty of crusty bread to soak up the flavorful sauce.Ingredients
Directions
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Bring a large pot of generously salted water to a boil. Cook the orecchi pasta according to package instructions until al dente. Reserve 1 cup of the starchy pasta water before draining.
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While the pasta cooks, trim the broccoli stems and cut the heads into uniform florets. If the stems are thick, peel the outer layer and slice them thinly so they cook evenly.
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In a large skillet or wok, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced garlic and crushed red pepper flakes. Cook gently, stirring frequently, until the garlic is golden and fragrant but not browned, about 3-5 minutes.
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Add the broccoli florets and stems to the skillet with the garlic oil. Toss to coat. Add a splash of the reserved pasta water to create steam, cover, and cook for 4-5 minutes until the broccoli is tender-crisp.
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Add the drained pasta to the skillet with the broccoli. Toss everything together, adding more reserved pasta water a splash at a time until the sauce coats the pasta evenly and is silky.
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Season with freshly ground black pepper and additional salt if needed. Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 34.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 33.0mg2%
- Total Carbohydrate 7.0g3%
- Dietary Fiber 2.6g11%
- Sugars 1.7g
- Protein 2.8g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, ensure no butter is added. The original ingredient list mentioned butter, but the tags indicate this is a vegan recipe; olive oil provides sufficient richness.
If you prefer a creamier sauce without dairy, blend a small handful of cashews with some pasta water and toss it in at the end.
You can substitute orecchi with rigatoni, penne, or fusilli. Short pasta shapes work best for capturing the garlic oil.
To prevent the garlic from burning, keep the heat low. If it starts to brown too quickly, remove the pan from the heat temporarily.
For extra protein, add a can of drained cannellini beans or a handful of toasted pine nuts before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore the sauce's consistency.
