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Under 30 Minutes

Orecchiette with Broccoli Rabe, Oregano, and Lemon


Assertive broccoli rabe benefits from a squeeze of lemon, a dash of red pepper flakes, and the herbaceous flavors of oregano in this pasta dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Con Poulos

Source: Everyday Food, May 2011


  • Coarse salt and ground pepper
  • 3/4 pound orecchiette or other small pasta shapes
  • 1 bunch broccoli rabe (about 1 pound), trimmed, cut into 1 1/2-inch pieces
  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon fresh oregano leaves, for serving
  • 2 to 3 tablespoons fresh lemon juice, for serving


  1. In a large pot of boiling salted water, cook pasta according to package instructions, adding broccoli rabe 4 minutes before end of cooking. Meanwhile, in a small saucepan, heat oil, garlic, and red pepper flakes over medium until garlic begins to sizzle, 2 minutes. Drain pasta and broccoli rabe and return to pot. Add oil mixture and toss to coat; season to taste with salt and pepper. To serve, sprinkle oregano over pasta and drizzle with lemon juice.

Cook's Notes

You can add cherry tomatoes with the garlic and cook them until they burst.

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