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Make it a Meal
Add these dishes to make a full meal:
Wine Pairings
Orecchiette means “little ears”—any small sized pasta shape such as penne would work in this. If you can’t find broccoli rabe, standard broccoli works fine.
Preparation facts
Servings: 6
Yield: 12 cups (2.8L)
Ingredients
12 oz (340g) orecchiette
2 lbs (910g) broccoli rabe or broccoli, (about 4 cups)
2 Tbs (30g) extra virgin olive oil
4 cloves garlic, minced
1/4 tsp (1g) red pepper flakes, (or more)
1/2 tsp (3g) salt (sea salt if on a corn-free diet*)
1/2 cup (60g) freshly grated Parmesan cheese*
Directions
Boil water for pasta. Cook pasta in boiling water until al dente. Drain, reserving about 1 cup (250mL) of the cooking liquid.
Meanwhile, trim the broccoli rabe into pieces about 2 inches (5cm) long, removing any stalks that are larger than 1/2-inch (1.25cm) in thickness. Chop coarsely.
Heat olive oil in a large skillet and add garlic. Cook until the garlic is fragrant. Add broccoli rabe, salt and red pepper flakes and sauté for 1–2 minutes. Add the 1 cup (250mL) of reserved cooking water and cook for about 5 minutes, until the broccoli is a vibrant dark green color. Transfer the pasta to the skillet and toss to coat the pasta with the vegetable and the juices. Serve with Parmesan cheese.
* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
