Orecchiette with Fresh Broccoli and Lemon (Vegetarian!)
This quick and easy Orecchiette with Broccoli and Lemon is a perfect weeknight dinner. It's loaded with veggies, comes together in a flash, and is simple yet still sophisticated.
Servings 4
Calories 499kcal
Ingredients
- 1 bunch broccoli about 1 ½ lbs / 700g
- 12 ounces orecchiette
- ¼ cup extra virgin olive oil
- 4 cloves garlic thinly sliced
- 1 lemon zest and juice
- ½ teaspoon red pepper flakes
- freshly grated parmesan
Instructions
- Bring a large pot of water to the boil over high heat.
- Roughly break the broccoli into florets and chop the stems. Add to the boiling water and boil for 2-3 minutes. Use a slotted spoon to remove the broccoli from the water and onto a clean kitchen towel. Allow the broccoli to cool slightly.
- Generously salt the same water, and add the orecchiette. Stir to break up the pasta, and then cook until al dente, about 12 minutes.
- While the pasta is cooking, heat the olive oil over medium heat in a large heavy-bottomed skillet.
- Add the garlic, and cook gently until fragrant, careful to not let the garlic brown.
- Squeeze the water from the broccoli and transfer to a cutting board. Chop the florets and stems into small pieces, and then transfer into the pan with the garlic. Add the lemon zest and red pepper flakes.
- When the pasta is done, use a slotted spoon to transfer it directly into the pan with the broccoli, adding a little pasta water as you do so.
- Toss well, add a squeeze of lemon juice and some salt and pepper. If needed, add a bit of extra pasta water to thin it out.
- Serve with freshly grated parmesan and wedges of lemon to squeeze over top.
Notes
- Nutrition values are an estimate only
Nutrition
Calories: 499kcal | Carbohydrates: 77g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 60mg | Potassium: 719mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1020IU | Vitamin C: 150.8mg | Calcium: 102mg | Iron: 2.5mg