Broccoli and Parmesan Orecchiette (20 Minutes)

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Broccoli and parmesan orecchiette is quick, easy, and most importantly delicious! This dish features tender pasta coated in a light and creamy sauce made with parmesan cheese and garlic. The broccoli adds a pop of green and a healthy dose of nutrients, while the red pepper flakes add a hint of spice. Yum!

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2–3 servings 1x

Ingredients

Units Scale
  • 8 oz orecchiette pasta
  • 2 cups broccoli florets
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 tsp red pepper flakes
  • Salt and black pepper, to taste

Instructions

  1. Cook the orecchiette according to package instructions. During the last 3-4 minutes of cooking, add the broccoli florets to the pot.
  2. 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 1-2 minutes, until fragrant.
  3. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and broccoli and add them to the skillet with the garlic and red pepper flakes.
  4. Add the reserved pasta water and Parmesan cheese to the skillet and stir until the cheese has melted and the sauce has thickened.
  5. Season with salt and black pepper to taste. Serve immediately.

Notes

Be sure to reserve some of the pasta cooking water, which helps to create a creamy sauce. If you want to add more protein to the dish, you can toss in some cooked chicken or shrimp. You can also sprinkle some extra parmesan cheese and red pepper flakes on top before serving for extra flavor. This dish makes great leftovers for lunch the next day, just add a little more olive oil or water to reheat the pasta. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 410
  • Sugar: 3g
  • Sodium: 235mg
  • Fat: 16g
  • Carbohydrates: 54g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 6mg

Pair this with...

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Grilled Eggplant

Start with a medium-sized eggplant and slice it into even rounds. About 1/2-inch thick is perfect. Before they hit the grill, brush each side with olive oil. Sprinkle with salt and pepper, or if you're feeling fancy, maybe a hint of garlic powder or smoked paprika. Get that grill nice and hot, then lay the slices down. You're aiming for grill marks and a tender texture, which usually takes about 4-5 minutes per side. Just watch for flare-ups if you've been generous with the oil. When they’re soft and slightly charred, pull them off and give them a final sprinkle of fresh herbs, maybe some basil or parsley. Serve them up hot.

Lemony Arugula Salad

Start with a generous handful of fresh arugula; it's peppery and packs a punch. Toss in a sprinkle of pine nuts for a delicate crunch. Now, for the star of the show – thinly shaved Parmesan; go on, be generous! For the dressing, whisk together the zest and juice of 1 lemon, 3 tbsp of olive oil, a pinch of salt, and a crack of black pepper. The lemon brightens the bold arugula and complements the nutty pine nuts and salty Parmesan. Toss everything together and bam, a gourmet side salad in a snap.

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