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


  • 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!

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