Orecchiette Broccoli Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed)

8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc

3 tablespoons olive oil (don’t skimp here!)

1 fat shallot, diced -or half a white or yellow onion

6 garlic cloves- rough chopped

generous pinch chili flakes (Aleppo or Urfa biber is nice here)

generous pinch salt and pepper, more to taste

1 teaspoon anchovy paste (or sub white miso paste)

2 cups veggie broth or chicken broth

1-2 teaspoons lemon zest

1/4 cup fresh grated pecorino cheese

small handful baby spinach (or arugula), chopped for more vibrant color

Optional Garnish: pecorino cheese, lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, capers, truffle oil or kalamata olives– all optional.

Directions

Steam small broccoli florets until very tender (easily pierced with a fork) then chop and set aside.

Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.

In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso paste (or anchovy), then add steamed broccoli, salt, pepper and the broth.

Bring to a gentle simmer and break apart the broccoli with a metal spatula into tiny pieces. As it cooks and softens it will get easier to break apart. You want the broccoli to melt down into a “sauce ” – take your time here, adding more liquid as needed.

Stir in the lemon zest and pecorino cheese. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10 minutes.

Use an immersion blender right in the saucepan and add a small handful of chopped baby spinach and blend until smooth. Using the full 3 tablespoons of olive oil will help make the sauce “creamy”. (Alternatively, place the sauce in a blender with spinach).

Combine. Add the pasta to the sauce and add more hot pasta water as needed to keep it ” saucy.”

Taste once more for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this) or more pecorino if you like.

Divide among pasta bowls and top with any of the garnishes you like!

Nutrition

• Serving Size: with the addition of ¾ c
• Calories: 351
• Total Fat: 12.7 g
• Saturated Fat: 3.6 g
• Trans Fat: 0 g
• Cholesterol: 9.7 mg
• Sodium: 518.3 mg
• Total Carbohydrate: 49.2 g
• Dietary Fiber: 7.5 g
• Total Sugars: 3.2 g
• Protein: 15.6 g