Orecchiette With Broccoli

If you’re a fan of broccoli, this recipe is for you! The combination of ingredients makes it tasty, light and healthy while still feeling like a comfort food.

Serves 4


1 ½ lbs broccoli cut into small, bite sized florets
2 ½ tablespoons olive oil
2 garlic cloves minced
Fresh chile pepper or pepper flakes (optional)
10 oz Orechiette pasta
Salt to taste
Grated Parmesan or Romano cheese for serving

Cook the broccoli in salted boiling water for about 5 minutes (do not overcook). Then drain and set aside.

Cook the Orecchiette in a large pan of salted, boiling water according to package directions. 

Heat the olive oil in a pan and add the minced garlic, being careful not to burn. You may combine the olive oil and minced garlic to coat it before adding to the pan if you wish. Sauté for about 2-3 minutes over low heat and then add the broccoli.

When pasta is al dente, drain the water and then add the pasta directly to the warm broccoli and toss. Salt to taste.

Serve with grated cheese.