Orecchiette With Broccoli Rabe And Garlic Bread Crumbs Recipe
Servings: 4
Ingredients
- 8 slc day-old Italian-style bread - (1/4" thick) crusts trimmed
- 1 Tbsp. extra virgin olive oil - (to 1 1/2 tbspns)
- 1 x garlic clove - (to 2)
- Â Â Salt as needed
- 1 lb broccoli rabe
- 3/4 lb dry orecchiette
- 3 Tbsp. extra virgin olive oil
- 4 x garlic cloves chopped
- 3/4 tsp red pepper flakes
- 2 Tbsp. lemon juice
- 1/4 c. water
- 1 c. ricotta cheese
Directions
- For the Garlic Bread Crumbs: Brush the bread lightly with oil. Place the slices on a baking sheet and bake at 350 degrees, turning the slices over midway through baking time, till they're golden, about 15 min.
- Rub both sides of the toasted slices with a garlic clove. Grind the bread in a food processor or possibly seal it in a plastic bag and crush it into crumbs with a rolling pin.
- For the Pasta: Bring a large pot of well-salted water to boil. Trim the ends of the broccoli rabe stalks and slice any thick stalks in half lengthwise. Cut the stalks on the diagonal into 1-inch pcs (with the leaves attached).
- Boil the pasta according to the package directions till al dente, about 10 min.
- Heat the oil in a large skillet over medium-high heat. Saute/fry the garlic and pepper flakes till fragrant, 1 to 2 min. Avoid browning the garlic. Add in the broccoli rabe, 1 tsp. salt, lemon juice and 1/4 c. water. Cook, stirring frequently, till the broccoli is just tender, 4 to 5 min. Remove from heat.
- Drain the pasta, reserving about 1/2 c. of cooking water. Add in the cooked pasta to the broccoli rabe in the skillet and stir in the ricotta cheese. Add in most of the cooking water to moisten, using all of it if needed. Serve with Garlic Bread Crumbs sprinkled on top.
- This recipe yields 4 servings.
- Comments: When buying broccoli rabe, broccoli's peppery cousin, look for slender, dark green stalks with tightly closed flower heads. Bow-tie pasta (farfalle) or possibly penne would make a good substitute for orecchiette if you cannot find this little ear-shaped pasta.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 214g | |
| Recipe makes 4 servings | |
| Calories 247 | |
| Calories from Fat 182 | 74% |
| Total Fat 20.49g | 26% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 103mg | 4% |
| Potassium 317mg | 9% |
| Total Carbs 7.51g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 0.84g | 1% |
| Protein 10.8g | 17% |
