ORECCHIETTE WITH BROCCOLI RABE AND FRIED CHICKPEAS
Categories Bean Pasta Side Sauté Vegetarian Dinner Chickpea Winter Broccoli Rabe Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
- Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
- Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
ORECCHIETTE WITH BROCCOLI AND CHICKPEAS
Orecchiette with beans, greens, garlic, and chili is one of my standby suppers. The pasta itself is fun to eat. The name translates to "little ears", but to me the pasta shells resemble little belly buttons, the central dimple of which is ideal for trapping the beans. Sometimes I use bitter broccoli rabe or Romanesco broccoli florets. Toasted Bread Crumbs may or may not go into the mix. Grated pecorino may garnish the dish. I've even been known to add crabmeat, steamed clams, shrimp, meatballs, or sausage to the basic mixture of beans, greens, and pasta. Simply put, this dish offers versatility in a bowl, satisfying in its simplest form and hospitable to other flavors.
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 1 serving
Number Of Ingredients 12
Steps:
- Put the chickpeas in a bowl and drizzle with a bit of olive oil.
- Bring a large pot of water to a boil. Add the salt and then drop in the broccoli and cook until tender but not too soft, 4 to 5 minutes. Remove with a slotted spoon and refresh in cold water to set the color. Drain and set aside. If using broccoli rabe, chop coarsely. Then drop the orecchiette into the same boiling salted water.
- While the pasta cooks, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the onion, if using, and cook until tender, about 8 minutes. Add the garlic, red pepper flakes, if using, and chickpeas and cook for 2 minutes. Add the tomatoes, if using, and broccoli and cook until hot. Season, to taste, with salt and pepper.
- Drain the pasta when it is al dente and add it to the broccoli sauce, along with the toasted bread crumbs, if using. Warm through. Transfer to a warmed bowl and sprinkle with pecorino, if desired.
- Toasted Bread Crumbs: Heat the oven to 350 degrees F. In a food processor, pulse 2 cups diced country-style bread, crusts removed, until you have coarse crumbs. Toss the crumbs in a bowl with 4 tablespoons (1/2 stick) unsalted butter, melted, or olive oil; 1 teaspoon salt; and 1/2 teaspoon freshly ground black pepper. Spread the crumbs on a baking sheet. Bake, stirring occasionally, until golden, about 20 minutes. The crumbs can be stored in the pantry in a covered container for up to a month.
ORECCHIETTE WITH BROCCOLI, CHICKPEAS, ONIONS AND TOMATOES
Provided by Marian Burros
Categories dinner, easy, lunch, quick, pastas, main course
Time 30m
Yield 3 servings as main dish
Number Of Ingredients 10
Steps:
- Cook the orecchiette in boiling water until tender but firm; drain.
- Blanch the broccoli for about 2 or 3 minutes in boiling water until almost tender, then rinse in ice water to halt cooking.
- Heat the olive oil in a large nonstick pan and saute the onion until it is soft. Add the chickpeas and garlic and warm.
- Add the tomatoes and broccoli and heat. Stir in the drained pasta; season with salt, if desired, and pepper and serve, sprinkled with cheese, if desired.
Nutrition Facts : @context http, Calories 624, UnsaturatedFat 13 grams, Carbohydrate 99 grams, Fat 18 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 239 milligrams, Sugar 13 grams
BROCCOLI WITH ORECCHIETTE
Broccoli, garlic, and olive oil add nutrients to a dish of pasta that's easy to whip up on a busy weeknight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 284 g, Cholesterol 4 g, Fat 5 g, Protein 12 g, Sodium 801 g
ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 11
Steps:
- Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
- Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.
BROCCOLI WITH ORECCHIETTE
Steps:
- With food processor running, drop in garlic and finely chop.
- Cook garlic in oil in a heavy medium saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute. Add broccoli, water, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes. Stir in cheese until melted.
- Meanwhile, cook orecchiette in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta.
- Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
SPICY ORECCHIETTE WITH BROCCOLI
Broccoli adds a slight sweetness to this spicy vegetarian dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- While pasta is cooking, heat oil in a large skillet over medium. Add garlic and red-pepper flakes; cook, stirring occasionally, until garlic is golden, 1 to 2 minutes. Add broccoli and 1/2 cup water; season with salt and pepper. Cover and cook until broccoli begins to soften, about 8 minutes. Uncover and continue to cook until water has evaporated and broccoli is crisp-tender, 1 to 2 minutes more.
- To pasta in pot, add broccoli mixture, Parmesan (reserving some for later), and enough pasta water to create a thin sauce that coats pasta. Serve sprinkled with remaining Parmesan.
Nutrition Facts : Calories 438 g, Fat 11 g, Fiber 4 g, Protein 18 g
ORECCHIETTE WITH CHICKPEAS
Provided by Gina Marie Miraglia Eriquez
Categories Mixer Pasta Appetizer Vegetarian Kid-Friendly Dinner Chickpea Fall Spring Summer Winter Healthy Party Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 8 (first course) servings
Number Of Ingredients 19
Steps:
- Make sauce:
- Soak chickpeas in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
- Simmer chickpeas with whole garlic cloves and bay leaf in water to cover by 2 inches in a 4- to 5-quart pot, partially covered with lid, adding more water if necessary, until tender, 1 to 1 1/4 hours. Drain chickpeas and discard garlic and bay leaf.
- Heat oil in a large heavy pot over medium heat until it shimmers, then cook onion, celery, carrots, chopped garlic, red-pepper flakes (to taste), and 1/2 teaspoon sea salt, covered, stirring occasionally, until vegetables are softened, about 12 minutes. Add chickpeas, tomatoes, water, and remaining 1/2 teaspoon sea salt and simmer, uncovered, until vegetables are tender and sauce is slightly thickened, about 5 minutes. Stir in parsley and sea salt to taste.
- Make orecchiette:
- Stir together water and sea salt in a bowl until salt has dissolved. Add semolina in a stream, beating with an electric mixer at medium speed until a stiff dough forms, about 2 minutes. Transfer dough to a lightly floured surface and knead with lightly floured hands (use all-purpose flour) until smooth and elastic, about 6 minutes. Divide dough into 5 pieces and let stand under an overturned bowl 30 minutes.
- Line each of 2 trays (or a work surface) with a dry kitchen towel (not terry cloth) and dust with some semolina. Keeping remaining dough covered, roll 1 piece of dough into a 14-inch-long rope (about 3/4 inch thick) on an unfloured surface. Cut rope into 1/4-inch pieces. Dust your thumb with some flour and press down on each piece of dough, pushing away from you and twisting your thumb slightly to form an indented curled shape (like an ear). Transfer as formed to lined trays. Make more orecchiette with remaining dough. Let stand until dry, about 30 minutes.
- Cook orecchiette:
- Cook orecchiette in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente, then drain and toss with sauce.
ORECCHIETTE WITH BROCCOLI RABE AND CHICKPEAS
This recipe from "Solo Suppers" is supposed to serve one so I doubled the recipe to make enough for myself and my husband for dinner. I ended up with leftovers for a second meal!
Provided by Irmgard
Categories Vegetable
Time 35m
Yield 1 serving(s)
Number Of Ingredients 15
Steps:
- To make the toasted bread crumbs, heat the oven to 350 degrees F.
- In a food processor, pulse the bread cubes until you have coarse crumbs.
- Toss the crumbs in a bowl with the olive oil, salt and pepper.
- Spread the crumbs on a baking sheet and bake, stirring occasionally, until golden, about 20 minutes.
- Store in a covered container for up to 1 month.
- To make the pasta, put the chickpeas in a bowl and drizzle with a bit of olive oil.
- Bring a large pot of water to a boil.
- Add the salt and then drop in the broccoli rabe and cook until tender, about 3 minutes.
- Remove with a slotted spoon and refresh in cold water to set the colour.
- Drain and set aside.
- Drop the orecchiette into the same boiling, salted water and cook until al dente, about 12 minutes.
- While the pasta cooks, heat the 2 tablespoons of olive oil in a saute pan over medium heat.
- Add the onion and cook until tender, about 8 minutes.
- Add the garlic, red pepper flakes and chickpeas and cook for 2 minutes.
- Add the tomatoes and broccoli rabe and cook until hot.
- Season to taste with salt and pepper.
- Drain the pasta when it is ready and it to the sauce, along with toasted bread crumbs, and warm through.
- Transfer to a warmed bowl and sprinkle with romano cheese.
Nutrition Facts : Calories 2717.6, Fat 98.8, SaturatedFat 14.2, Sodium 11224.1, Carbohydrate 390.3, Fiber 42.8, Sugar 20.9, Protein 71.5
ORECCHIETTE WITH ANCHOVIES & PURPLE SPROUTING BROCCOLI
This humble southern Italian dish spiked with chilli and lemon juice is topped with fried breadcrumbs for added crunch
Provided by Cassie Best
Categories Main course
Time 25m
Number Of Ingredients 8
Steps:
- Cook the orecchiette following pack instructions. Meanwhile, heat 3 tbsp of the olive oil and 1 tbsp of the oil from the anchovies in a frying pan. Add the garlic and chilli, and sizzle for 3-4 mins until the garlic is just starting to turn golden. Add the anchovies and lemon juice, and cook for 1-2 mins more until the anchovies melt into the sauce. Put the remaining olive oil, breadcrumbs and lemon zest in another frying pan, stir together and cook until crisp.
- When the pasta has 4-5 mins to go, add the broccoli to the pan. When cooked, drain, reserving a cup of the pasta water, then add to the frying pan with the garlic and anchovies. Stir and cook over a low heat for a further 2 mins, adding a splash of pasta water if it looks dry. Season, then serve in pasta bowls with the lemony crumbs sprinkled over the top.
Nutrition Facts : Calories 624 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
More about "orecchiette with broccoli and chickpeas recipes"
ORECCHIETTE WITH BROCCOLI RABE AND FRIED CHICKPEAS …
From bonappetit.com
- Cook orecchiette in large pot of boiling salted water until pasta is tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
- Meanwhile, melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans are beginning to color, about 8 minutes. Add half of sliced fresh sage and sauté 1 minute to blend flavors.
- Add broccoli rabe, wine, and 1/2 cup reserved cooking liquid to pot. Cover and simmer until broccoli rabe is crisp-tender, about 5 minutes. Uncover and add pasta, remaining sage, and Parmesan cheese; toss to combine. Mix in more of reserved cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Transfer to large bowl and serve.
BROCCOLI BOLOGNESE WITH ORECCHIETTE RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (133)Author Adam RapoportServings 4Estimated Reading Time 8 mins
BARILLA® COLLEZIONE ORECCHIETTE WITH SAFFRON, CHICKPEAS …
From barilla.com
ORECCHIETTE PASTA WITH BROCCOLI RECIPE - LOVE AND …
From loveandlemons.com
ORECCHIETTE WITH BROCCOLI RABE RECIPE - LOVE AND LEMONS
From loveandlemons.com
ORECCHIETTE BROCCOLI RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BEST ORECCHIETTE WITH BROCCOLI RABE RECIPE - HOW TO …
From delish.com
SPICY BROCCOLI AND CHICKPEA ORECCHIETTE | COOK SMARTS
From mealplans.cooksmarts.com
ONE POT ORECCHIETTE WITH SAUSAGE AND BROCCOLI - A …
From acedarspoon.com
CREAMY ORECCHIETTE WITH BROCCOLI, PEAS & HERBS
From goodoldvegan.com
BROCCOLI PASTA WITH ORECCHIETE | FEASTING AT HOME
From feastingathome.com
4.7/5 (115)Uploaded Jul 18, 2019Category Vegetarian MainPublished Mar 16, 2018
ORECCHIETTE WITH BROCCOLI AND CHICKPEAS RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
ORECCHIETTE CON BROCCOLI | JAMIE OLIVER RECIPES
From jamieoliver.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love