Orecchiette with Broccoli Rabe
Ingredients
The pasta
-
8
ounces
dry orecchiette pasta
The vegetables
-
1½
bunches
broccoli rabe
-
2
pieces
caramelized onions
-
4
cloves
garlic
-
8
pieces
oil-packed sun-dried tomatoes
The protein
-
3
pieces
plant-based Italian sausages
The sauce
-
¼
cup
dry white wine
-
1
tablespoon
lemon juice
-
1
teaspoon
lemon zest
-
⅓
cup
grated parmesan cheese
The seasonings
-
½
teaspoon
red pepper flakes
-
to taste
sea salt
-
to taste
black pepper
-
⅓
cup
pine nuts
The oil
-
½
teaspoon
extra-virgin olive oil
-
1
tablespoon
extra-virgin olive oil
Instructions
- Break the sausages into small pieces and brown them in a skillet with olive oil.
- Trim the broccoli rabe and boil it in salted water for 2 minutes, then chop it into pieces.
- Cook the orecchiette pasta in the same boiling water until al dente.
- In a skillet, heat olive oil and sauté garlic and broccoli rabe for 30 seconds.
- Add white wine and cook for another 30 seconds.
- Combine the cooked pasta with the broccoli rabe mixture, adding reserved pasta water, cheese, lemon juice, zest, red pepper flakes, salt, and pepper.
- Stir in the sausage, caramelized onions, sun-dried tomatoes, and top with pine nuts before serving.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
20g
Total carbohydrates
45g
Total protein
15g
Sodium
300mg
Cholesterol
5mg
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