loveandlemons4.7
Orecchiette Pasta with Broccoli
This simple orecchiette pasta with broccoli gets lovely flavor from white wine. Skip the cheese to make it vegan, and use gluten-free pasta to make it gluten-free.
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●stove
📝 Preparation Steps
1
Bring a large pot of salted water to a boil and prepare the pasta according to the package directions, or until al dente. Drain the pasta and toss it with a drizzle of olive oil to keep it from sticking together. Return the empty pot to the stove and let it cool slightly.
2
Coat the bottom of the pasta pot with a generous drizzle of olive oil and heat to medium heat. Add the Brussels sprouts, kale stems, broccolini stems, and a pinch of salt and cook until nearly tender, stirring occasionally, about ⏱️ 10 minutes.
3
Add the broccolini florets and cook until the vegetables are all tender, 3 to ⏱️ 5 minutes more. Add a splash of wine and stir to loosen any bits that might be sticking to the bottom of the pot. Cook for ⏱️ 30 seconds, then reduce the heat to low. Stir in the pasta and the chickpeas and cook stirring gently, until just heated through. Season with more salt and pepper, to taste.
4
Transfer to plates and serve with generous dollops of the pepita pesto and shavings of pecorino cheese, if desired.
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