This was very good, but I did modify it a bit-I bought smoked fresh mozz. and did not like how it tasted before adding it in, so I added in a mix of parmesan and monterey jack. I also added a bit more salt than called for.
Orecchiette with Broccoli Rabe and Smoked Cheese
Broccoli rabe resembles tiny clusters of broccoli florets amid bunches of leaves. You can substitute kale or spinach in this recipe and get equally delicious results.
Yield: 4 servings (serving size: 1 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 283
- Calories from fat: 17%
- Fat: 5.4g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.7g
- Protein: 11.9g
- Carbohydrate: 47.1g
- Fiber: 3.2g
- Cholesterol: 11mg
- Iron: 2.8mg
- Sodium: 344mg
- Calcium: 116mg
Ingredients
- 1 teaspoon olive oil
- 1/4 teaspoon crushed red pepper
- 4 garlic cloves, minced
- 4 cups chopped broccoli rabe
- 1/2 cup vegetable broth
- 1/4 teaspoon salt
- 4 cups hot cooked orecchiette (about 8 ounces uncooked small ear-shaped pasta)
- 1/2 cup (2 ounces) shredded smoked mozzarella or smoked gouda cheese
Preparation
- Heat oil in a large nonstick skillet over medium heat. Add pepper and garlic; cook 1 minute or until garlic begins to brown. Stir in broccoli rabe; cook for 1 minute. Add broth and salt; cover and cook for 5 minutes or until tender. Stir in pasta and cheese. Serve immediately.
Orecchiette with Broccoli Rabe and Smoked Cheese Recipe at a Glance
- COURSE: Main Dishes, Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: Italian
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Meatless
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Lemony Broccoli Rabe Pasta
Southern Living
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