Broccoli with Orecchiette
Broccoli, garlic, and olive oil add nutrients to a dish of pasta. Broccoli, a cruciferous vegetable, contains significant amounts of vitamins A and C, as well as calcium, iron, and riboflavin.
Photography: Richard Gerhard Jung
Martha Stewart Living, April 2002
- 8 ounces orecchiette (ear-shaped pasta)
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 bunch (about 1 1/2 pounds) broccoli, stalks peeled and trimmed, stalks and florets roughly chopped
- 1 teaspoon coarse salt
For the Seasoning
- Freshly ground black pepper
For the Garnish
- 2 tablespoons freshly grated Pecorino Romano cheese
- Bring a large stockpot of water to a boil. Add pasta, and cook until al dente, stirring occasionally to keep the pasta from sticking, about 8 minutes. Transfer to a colander to drain, reserving 1/2 cup cooking liquid. Set pasta aside.
- Heat 1 teaspoon olive oil in a large skillet over medium heat. Add garlic; saute until golden, stirring to avoid burning, about 2 minutes. Add broccoli and reserved cooking liquid; cook, stirring, until broccoli is tender and bright green, about 3 minutes. Add the salt, and season with pepper. Remove from heat.
- Add reserved pasta to pan, and toss well to coat. Transfer to four serving bowls; drizzle each with 1/2 teaspoon olive oil, and garnish each serving with 1 1/2 teaspoons grated pecorino cheese.
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