If you’ve been searching for a comforting yet vibrant pasta dish that’s both wholesome and bursting with flavor, look no further than this Orecchiette with Broccoli Sauce Recipe. It’s a delightful celebration of simple Italian ingredients coming together to create a creamy, garlicky, and slightly tangy sauce that perfectly hugs every little ear-shaped pasta. The lovely texture of orecchiette paired with bright green broccoli sauce makes this dish a true crowd-pleaser, whether you’re cooking for a busy weeknight dinner or sharing with friends around the table.
Ingredients You’ll Need
These ingredients are simple staples that, when combined, create an unforgettable harmony of taste, texture, and color in your pasta. Each component plays an essential role, from the nutty Parmesan to the zing of lemon zest, bringing this Orecchiette with Broccoli Sauce Recipe to life.
- 12 oz orecchiette pasta: The perfect pocket-shaped pasta that captures sauce beautifully for every bite.
- 1 large head of broccoli (about 1 lb), cut into florets: Fresh and tender broccoli is the star ingredient, giving the sauce its vibrant green hue and nutritional boost.
- 2 tablespoons olive oil: Adds richness and a silky texture while marrying the flavors.
- 3 cloves garlic, minced: Infuses the sauce with a fragrant, savory kick that’s absolutely irresistible.
- 1/4 teaspoon red pepper flakes (optional): Introduces a subtle heat to awaken your palate.
- 1/4 cup grated Parmesan cheese (plus more for serving): Gives the sauce its signature cheesy creaminess and depth.
- 1/2 cup reserved pasta water: Helps loosen and blend the sauce, ensuring a perfect consistency.
- Salt and black pepper to taste: Essential seasonings to balance and enhance all the flavors.
- Zest of 1 lemon (optional): Brings a fresh brightness that lifts the entire dish.
- 2 tablespoons toasted pine nuts (optional): Offer a delightful crunch and a toasty, buttery note as a finishing touch.
How to Make Orecchiette with Broccoli Sauce Recipe
Step 1: Cook the Broccoli and Pasta
Start by bringing a large pot of salted water to a boil. Add the broccoli florets and cook until they are very tender, about 5–6 minutes. This soft texture is key to forming a luscious sauce later. Remove the broccoli with a slotted spoon and set it aside in a bowl. Then, cook the orecchiette in the same water according to package instructions until it’s al dente — perfectly tender but still with a bit of bite. Don’t forget to reserve 1/2 cup of the starchy pasta water before draining the pasta, as it will help create a silky sauce.
Step 2: Prepare the Broccoli Sauce
Warm the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, cooking just until fragrant, about one minute, to avoid burning the garlic which can turn bitter. Next, add the cooked broccoli to the skillet and mash it roughly using a spoon or potato masher, turning those tender florets into a coarse, vibrant sauce texture. Pour in the reserved pasta water followed by the Parmesan cheese, stirring to combine. Season with salt and black pepper, then let the sauce simmer gently for 2 to 3 minutes until it thickens slightly and becomes wonderfully creamy.
Step 3: Combine Pasta and Sauce
Add the drained orecchiette to the skillet and toss thoroughly to coat every piece in that beautiful green sauce. This step is where all the flavors come together, wrapping the pasta in creamy broccoliness. If you’re using lemon zest and toasted pine nuts, stir them in now for a burst of freshness and added texture. Serve immediately with extra Parmesan and a drizzle of olive oil if you like a little more richness.
How to Serve Orecchiette with Broccoli Sauce Recipe
Garnishes
While the dish is delightful as is, a sprinkle of freshly grated Parmesan is a must for that extra cheesy comfort. Toasted pine nuts add a lovely crunch and a subtle nuttiness that elevates the texture. A few fresh basil leaves or a light drizzle of high-quality olive oil can also add a bright finish that makes each bite feel special.
Side Dishes
This Orecchiette with Broccoli Sauce Recipe pairs beautifully with a crisp, green salad dressed lightly with lemon vinaigrette to complement the lemon zest in the pasta. A side of crusty garlic bread or a simple bruschetta also makes for satisfying accompaniments that soak up any leftover sauce.
Creative Ways to Present
For a dinner party twist, serve the pasta in small, individual bowls garnished with a sprig of fresh parsley and a light grating of nutmeg for unexpected warmth. Adding grilled chicken or sautéed mushrooms on top can transform this vegetarian dish into a hearty main. You might also drizzle balsamic glaze for a tangy contrast that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Orecchiette with Broccoli Sauce keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious next-day lunch or dinner.
Freezing
If you want to freeze the pasta, keep in mind that the texture of the broccoli sauce can change slightly. Freeze in a sealed container for up to 2 months and thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
Reheat leftovers over low heat on the stovetop, stirring often and adding a splash of water or olive oil if needed to revive the sauce’s creaminess. Alternatively, use the microwave in short bursts to prevent drying out, topping with a little extra Parmesan once warmed through.
FAQs
Can I use frozen broccoli for this recipe?
Absolutely! Frozen broccoli works well if fresh isn’t available. Just thaw and drain any excess moisture before cooking it in the sauce to maintain the right texture.
Is this Orecchiette with Broccoli Sauce Recipe vegetarian?
Yes, it’s completely vegetarian. You can keep it vegan by swapping Parmesan for a plant-based cheese or nutritional yeast and ensuring the pasta contains no egg.
How do I make the broccoli sauce creamier?
For extra creaminess, blend the cooked broccoli with some reserved pasta water and olive oil before adding it to the skillet. This creates a smooth, velvety sauce that clings beautifully to the orecchiette.
Can I add protein to this dish?
Definitely! Cooked Italian sausage, grilled chicken, or white beans make excellent additions to boost protein without compromising flavor. Add them when tossing the pasta with the sauce.
What if I don’t like spicy food? Can I skip the red pepper flakes?
Of course! The red pepper flakes are optional and only add a touch of heat. Leaving them out won’t affect the overall deliciousness of the dish.
Final Thoughts
This Orecchiette with Broccoli Sauce Recipe is one of those brilliant everyday dishes you’ll want to revisit again and again. It’s fresh, flavorful, and surprisingly easy to pull together, turning humble ingredients into a cozy, satisfying meal. Whether you’re cooking solo or feeding a family, this pasta makes vegetable-loving an absolute joy. Give it a try, and I bet it will become a beloved staple on your dinner rotation!
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Orecchiette with Broccoli Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A delicious and easy Italian vegetarian pasta dish featuring orecchiette coated in a flavorful broccoli sauce with garlic, Parmesan, and a hint of lemon zest. Perfect for a quick weeknight dinner that’s both wholesome and satisfying.
Ingredients
Pasta and Vegetables
- 12 oz orecchiette pasta
- 1 large head of broccoli (about 1 lb), cut into florets
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese (plus more for serving)
- 1/2 cup reserved pasta water
- Salt and black pepper to taste
- Zest of 1 lemon (optional)
Toppings (Optional)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- Cook Broccoli: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 5–6 minutes until very tender. Use a slotted spoon to transfer broccoli to a bowl.
- Cook Pasta: In the same boiling water, cook the orecchiette according to package directions until al dente. Reserve 1/2 cup pasta water and then drain the pasta.
- Prepare Sauce: Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant. Add cooked broccoli and mash with a spoon or potato masher to create a rough sauce texture.
- Combine Sauce Ingredients: Stir in reserved pasta water, Parmesan cheese, salt, and pepper. Simmer the sauce for 2–3 minutes until it thickens slightly.
- Toss Pasta and Sauce: Add drained orecchiette to the skillet and toss to coat evenly with the broccoli sauce. Stir in lemon zest and toasted pine nuts if using.
- Serve: Serve immediately, topped with extra Parmesan cheese and a drizzle of olive oil if desired.
Notes
- For extra creaminess, blend the broccoli with some pasta water and olive oil before adding to the pan.
- Consider adding cooked Italian sausage or white beans for added protein.
