Broccoli Rabe Orecchiette with Toasted Breadcrumbs
Broccoli Rabe Orecchiette with Toasted Breadcrumbs
Ingredients
For the Toasted Breadcrumbs
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon kosher salt
For the Broccoli Rabe and Pasta
- 1 pound orecchiette pasta
- 1 1/2 pounds broccoli rabe, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup chicken or vegetable broth, or reserved pasta water
- 1 lemon, zested and juiced
- kosher salt, as needed
- black pepper, freshly ground, as needed
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the toasted breadcrumbs: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 3 to 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic, 1/4 teaspoon red pepper flakes (if using), and 1/4 teaspoon kosher salt to the skillet with the breadcrumbs. Cook for another 1 minute, stirring constantly, until fragrant. Transfer the toasted breadcrumbs to a small bowl and set aside.
⏱️ 2 min
- 3
Bring a large pot of generously salted water to a rolling boil. Add the trimmed broccoli rabe and blanch for 2 to 3 minutes, until bright green and slightly tender. Using a slotted spoon or tongs, transfer the broccoli rabe to a colander to drain, reserving the boiling water in the pot.
⏱️ 5 min•🌡️ 212
- 4
Add the orecchiette pasta to the same pot of boiling water. Cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min•🌡️ 212
- 5
While the pasta cooks, return the large skillet (no need to clean) to medium heat. Add 3 tablespoons of olive oil. Add the thinly sliced garlic and 1/2 teaspoon red pepper flakes (if using more) and cook for 1 to 2 minutes, stirring, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 2 min
- 6
Add the blanched broccoli rabe to the skillet with the garlic and red pepper flakes. Sauté for 3 to 5 minutes, stirring occasionally, until the broccoli rabe is tender and heated through. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min
- 7
Add the cooked orecchiette pasta to the skillet with the broccoli rabe. Pour in the 1/2 cup of chicken or vegetable broth (or reserved pasta water) and the lemon zest. Toss everything together, allowing the pasta to absorb some of the liquid and flavors. If the pasta seems too dry, add a splash more reserved pasta water.
⏱️ 3 min
- 8
Serve the orecchiette immediately in bowls. Stir in the fresh lemon juice. Garnish each serving generously with the toasted breadcrumbs and a sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Broccoli Rabe Orecchiette with Toasted Breadcrumbs
Ingredients
For the Toasted Breadcrumbs
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 garlic, clove, minced
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon kosher salt
For the Broccoli Rabe and Pasta
- 1 pound orecchiette pasta
- 1 1/2 pounds broccoli rabe, trimmed and cut into 2-inch pieces
- 3 tablespoons olive oil
- 4 garlic, cloves, thinly sliced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 1/2 cup chicken or vegetable broth, or reserved pasta water
- 1 lemon, zested and juiced
- kosher salt, as needed
- black pepper, freshly ground, as needed
For Serving
- 1/2 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the toasted breadcrumbs: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the panko breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 3 to 5 minutes.
⏱️ 5 min - 2
Add the minced garlic, 1/4 teaspoon red pepper flakes (if using), and 1/4 teaspoon kosher salt to the skillet with the breadcrumbs. Cook for another 1 minute, stirring constantly, until fragrant. Transfer the toasted breadcrumbs to a small bowl and set aside.
⏱️ 2 min - 3
Bring a large pot of generously salted water to a rolling boil. Add the trimmed broccoli rabe and blanch for 2 to 3 minutes, until bright green and slightly tender. Using a slotted spoon or tongs, transfer the broccoli rabe to a colander to drain, reserving the boiling water in the pot.
⏱️ 5 min•🌡️ 212 - 4
Add the orecchiette pasta to the same pot of boiling water. Cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min•🌡️ 212 - 5
While the pasta cooks, return the large skillet (no need to clean) to medium heat. Add 3 tablespoons of olive oil. Add the thinly sliced garlic and 1/2 teaspoon red pepper flakes (if using more) and cook for 1 to 2 minutes, stirring, until the garlic is fragrant and lightly golden. Be careful not to burn the garlic.
⏱️ 2 min - 6
Add the blanched broccoli rabe to the skillet with the garlic and red pepper flakes. Sauté for 3 to 5 minutes, stirring occasionally, until the broccoli rabe is tender and heated through. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min - 7
Add the cooked orecchiette pasta to the skillet with the broccoli rabe. Pour in the 1/2 cup of chicken or vegetable broth (or reserved pasta water) and the lemon zest. Toss everything together, allowing the pasta to absorb some of the liquid and flavors. If the pasta seems too dry, add a splash more reserved pasta water.
⏱️ 3 min - 8
Serve the orecchiette immediately in bowls. Stir in the fresh lemon juice. Garnish each serving generously with the toasted breadcrumbs and a sprinkle of freshly grated Parmesan cheese.
⏱️ 1 min