This Orecchiette and Broccoli Crisp recipe is a delightful dish that combines the pleasing texture of orecchiette pasta with the flavorful crunch of broccoli. It's a perfect dish for a weeknight dinner or a family gathering. The pasta is cooked al dente and tossed with a garlic-infused oil before being topped with a crispy broccoli mixture. This recipe only takes 30 minutes to prepare and is sure to be a hit with your taste buds!
Ingredients
- 1 lb orecchiette pasta
- 2 heads of broccoli, cut into florets
- 4 cloves of garlic, minced
- 1/2 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese
Directions
- Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant and golden, about 2 minutes.
- Add the broccoli florets to the skillet and season with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the broccoli is crisp-tender.
- Add the cooked orecchiette pasta to the skillet and toss to coat it in the garlic-infused oil and broccoli mixture.
- Sprinkle the grated Parmesan cheese over the pasta and broccoli mixture. Cook for an additional 2-3 minutes, until the cheese melts and forms a crispy crust.
- Serve the Orecchiette and Broccoli Crisp immediately and enjoy!
