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Orzo with Ricotta and Broccoli Rabe

James Carrier
Yield Makes 4 to 6 servings

Ingredients

  • 1 pound dried orzo pasta
  • 2 teaspoons olive oil
  • 2 tablespoons minced garlic
  • 1 teaspoon hot chili flakes
  • 1 pound broccoli rabe or broccoli, rinsed, ends trimmed, and coarsely chopped
  • 1 container (15 oz.) low-fat ricotta cheese
  • 1/4 cup chopped pitted kalamata olives
  • Salt and pepper

Nutrition Information

  • calories 410
  • caloriesfromfat 17 %
  • protein 19 g
  • fat 7.7 g
  • satfat 2.3 g
  • carbohydrate 65 g
  • fiber 2.1 g
  • sodium 172 mg
  • cholesterol 17 mg

How to Make It

  1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add orzo and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain, reserving 1 1/2 cups pasta-cooking water. Return orzo to pan.

  2. Meanwhile, heat oil in a 10- to 12-inch frying pan over medium heat. Add garlic; stir until fragrant but not brown, 1 to 2 minutes. Add chili flakes and broccoli rabe; stir 3 to 4 minutes. Add 1 cup of reserved water; simmer until greens are tender to bite, 6 to 8 minutes.

  3. Add broccoli rabe mixture to orzo with ricotta, olives, and remaining 1/2 cup reserved water; mix, adding salt and pepper to taste.