James Carrier Photo by: James Carrier

Orzo with Ricotta and Broccoli Rabe

Sunset NOVEMBER 2003

  • Yield: Makes 4 to 6 servings


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 410
  • Calories from fat: 17%
  • Protein: 19g
  • Fat: 7.7g
  • Saturated fat: 2.3g
  • Carbohydrate: 65g
  • Fiber: 2.1g
  • Sodium: 172mg
  • Cholesterol: 17mg

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Orzo with Ricotta and Broccoli Rabe recipe