orecchiette pasta in a white pan
Print Recipe
5 from 2 votes

Orechiette Pasta with Broccoli

Italian Broccoli Rabe Pasta is a quick, easy, healthy Italian Pasta Recipe.  Garlic, olive oil and a sprinkling of Parmesan make it perfect.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Pasta
Cuisine: Italian
Keyword: orechiette pasta, pasta and broccoli
Servings: 4
Calories: 165kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 2 cups Broccoli Rabe (steamed or boiled until tender)
  • 1/3 cup olive oil
  • 2 cloves garlic (minced)
  • hot pepper flakes to taste
  • 3 - 3 1/2 cups cooked pasta
  • salt to taste

Instructions

  • In a large frying pan add oil, garlic, cooked broccoli rabe** , salt (start with a 1/4 teaspoon) and hot pepper flakes to taste, combine with two forks smash down a bit on the broccoli rabe, heat thoroughly on medium/high heat for about 2-3 minutes, turn off heat, then immediately add cooked pasta, a half ladle of pasta water and cook tossing pasta until liquid has evaporated. Serve immediately with freshly grated parmesan cheese.
  • In a large pot of boiling water cook broccoli rabe until tender, remove from pot and drain well, do not throw out the water, add salt and bring to a boil and cook pasta until al dente.
  • To clean broccoli rabe, leave the flower and a small part of the stem and a couple of leafs (the tender parts of the vegetable) , boil in unsalted water for approximately 10 minutes (you want it tender but not mushy, if the stem gives when pinched it is done)

Notes

 

 
 
 
 
 
 
 

Nutrition

Calories: 165kcal | Carbohydrates: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 39mg | Vitamin A: 525IU | Vitamin C: 4.5mg | Calcium: 24mg | Iron: 0.5mg