Orecchiette And Broccoli Crisp Recipes

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.

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.

Steps:

• cook pasta according to package directions, rinse & drain.
• in a 12 inch skillet heat 3 tablespoons oil over medium-high heat until skillet is hot, add half the cooked pasta and cook until medium brown on the outside-about 3 minutes. Stir pasta, then cook until browned on the other side. With slotted spoom return pasta to saucepot.
• Repeat with the remaining pasta and 3 more tablespoons of oil. Cover saucepot to keep warm.
• In the same skillet heat remaining 1 tablespoon of oil on medium. Add broccoli & garlic and cook 5 minutes, stirring constantly. Add wine, lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook until broccoli is tender crisp about 3 minutes longer.
• Add broccoli mixture, vinegar, butter & pine nuts to pasta in saucepot and toss on medium heat until butter melts.
• Add half of the parmesan cheese and toss to combine.
• Spoon into 4 warm bowls.
• Serve with additional pepper and remaining parmesan cheese.