Orecchiette With Cannellini And Broccoli Best Recipes

BROCCOLI RABE AND CANNELLINI BEANS

Ingredients:

• 1 1/2 pounds broccoli rabe
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 1/3 cup chicken broth
• 1 teaspoon dried pepper flakes
• Salt and pepper
• 2 cups cooked cannellini beans
• 1 pound orecchiette

Steps:

• Trim and discard coarse leaves and tough stem roots from broccoli rabe. Cut off florets. Peel large stems and cut stems and leaves into 1 1/2-inch pieces. Rinse and drain. In a large skillet set over moderate heat cook the garlic in the oil until lightly golden. Add the broccoli rabe, broth, red pepper flakes and salt to taste and cook the mixture, over moderately high heat, partially covered, stirring occasionally, for 3 minutes. Add the cannellini beans and cook, stirring occasionally, until broccoli is just tender and beans heated through.
• In a pot of boiling salted water cook the orecchiette until al dente. Drain. Add broccoli rabe mixture and toss to combine.

ORECCHIETTE WITH CANNELLINI AND BROCCOLI

Ingredients:

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 garlic cloves
• 1/2 teaspoon dried crushed red pepper
• 1 28-ounce can diced tomatoes in juice
• 1/4 cup water
• 1 15-ounce can cannellini (white kidney beans), drained
• 1/2 cup chopped fresh basil
• 8 ounces orecchiette (little ear-shaped pasta; about 2 cups) or medium pasta shells
• 1 pound broccoli crowns, separated into small florets (about 5 cups)
• 3 tablespoons freshly shaved Parmesan cheese

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
• Meanwhile, cook orecchiette pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain orecchiette and broccoli florets; return to pot.
• Add tomato sauce and reserved pasta cooking water to pasta and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.

BROCCOLI WITH ORECCHIETTE

Ingredients:

• 8 ounces orecchiette (ear-shaped pasta)
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 1 bunch (about 1 1/2 pounds) broccoli stalks, peeled and trimmed, stalks and florets, roughly chopped
• 1 teaspoon coarse salt
• 2 tablespoons freshly grated Pecorino Romano cheese
• Freshly ground black pepper

Steps:

• Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
• Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
• Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.