Broccoli With Orecchiette

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Makes: 4 servings adjust
Original receipes server 4 to 6. 15.5 Weight Watchers Points per serving.

Directions

Ingredients

  • 5 Garlic Cloves

Step 1

With food processor running, drop in garlic and finely shop. (Or finely chop by hand.)

Ingredients

  • 1⁄3 cup Extra Virgin Olive Oil

Step 2

Cook garlic in oil in a heavy saucepan over medium-high heat, stirring occasionally, until golden, about 1 minute.

Ingredients

  • 2 Broccoli, 10 ounces packages, frozen and chopped. Do not thaw.
  • 1 cup Water
  • 1⁄4 teaspoon Hot Red Pepper Flakes
  • 1⁄2 teaspoon Salt
  • 1⁄4 teaspoon Pepper

Step 3

Add broccoli, water, red-pepper flakes 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until broccoli is very tender and almost all of liquid has evaporated, 12 to 15 minutes.

Ingredients

  • 1⁄3 cup Parmigiano Reggiano Cheese, grated, plus additional for serving

Step 4

Stir in cheese until melted

Ingredients

  • 1 pound Orecchiette Pasta, dried

Step 5

Meanwhile, cook orecchiette in a pot of boiling, salted water (2 Tbsp salt per 6 quarts water) until al dente. Drain, reserving 1 cup of cooking water.
 

Step 6

Toss pasta with broccoli and 1/2 cup reserved cooking water. Season with salt and thin sauce with more cooking water if desired. Serve with cheese for sprinkling.
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