Broccoli with Orecchiette

Ingredients for Broccoli with Orecchiette

• 5 garlic cloves

• 80ml extra-virgin olive oil

• 2 (275g) packages frozen chopped broccoli (do not thaw)

• 240ml water

• 1/4 teaspoons hot red-pepper flakes

• 80ml grated Parmigiano-Reggiano plus additional for serving

• 450g dried orecchiette pasta

How to make Broccoli with Orecchiette

With food processor running, drop in garlic and finely chop.

Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.

Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoons salt for 5.7L water) until al dente. Reserve 240ml cooking water, then drain pasta.

Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.