Parmesan Broccoli Orecchiette

Parmesan Broccoli Orecchiette

Parmesan Broccoli Orecchiette (4 Servings)

• 8 oz. orecchiette pasta
• 2 tbsp. extra virgin olive oil, separated
• 1 broccoli bunch, about 1 ½ lbs.
• 2 garlic cloves, minced
• Parmesan cheese, to taste
• Sea salt, to taste
• Fresh ground black pepper, to taste

Directions

• Over medium-high heat, bring a large pot of salted water to a boil.
• Add the orecchiette pasta, occasionally stirring to keep the pasta from sticking.
• Cook the orecchiette pasta until it is al dente; about 8 minutes.
• Drain the pasta into a strainer, reserving a 1/2 cup of the water you used to boil the pasta.
• Set the pasta aside.
• Peel and trim the broccoli before roughly chopping the stalks and florets; set aside.
• In a large skillet, heat a tablespoon of extra virgin olive oil over medium heat.
• Add the minced garlic, continually stirring to keep it from burning.
• Sauté the garlic until it is golden; about 2 minutes.
• Add the broccoli and reserved pasta water to the skillet and continue cooking until the broccoli is tender and bright green; about 3 minutes.
• Add the sea salt, and season with fresh ground pepper.
• Remove the skillet from the heat.
• Add the orecchiette pasta to the skillet and toss the ingredients in the remaining tablespoon of olive oil until well combined.
• Transfer the Broccoli Orecchiette to their serving bowls and garnish each with the grated Parmesan cheese before serving.

Buon Appetito!