Orecchiette and Broccoli Pasta
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Have you introduced your kids to orecchiette? This fun pasta shape is perfect for scooping up cheese, sauce and those hidden pieces of broccoli you mixed in. For an added boost of protein, toss in a can of chickpeas.
, (about 250 g dry)
, thinly sliced
, cut into thin strips
, in oil, patted dry and slivered
, to taste
- Bring a large pot of salted water to a boil. Meanwhile, cut broccoli into bite-sized florets; you should end up with 6-7 cups (1.5-1.75 L). Once water boils, add broccoli and cook until tender – about 5 minutes. Using a slotted spoon, remove from pot and set aside in a bowl. Don’t drain water.
- Add pasta to the same pot of boiling water and cook according to package directions. Place oil and bacon in a large frying pan and set over medium heat. When bacon is nearly crisp, drain all but 1 tbsp (15 mL) fat from pan. Add onion, red pepper and chili flakes. Continue to cook, reducing heat if needed, until onion is tender, about 3 minutes.
- Add broccoli to pan. Stir until hot. Reserve 1⁄4 cup (50 mL) pasta water, then drain pasta well. Add drained pasta to pan and stir to mix ingredients, adding some of the reserved water if pasta sticks. Stir in Parmesan and sun-dried tomatoes. Season with salt and pepper.
- Makes 3-4 servings.
Nutrition (per serving)
- 19 g,
- 58 g,
- 15 g,
- 7 g,
Originally published in the January 2011 issue.