ORECCHIETTE AND BROCCOLI CRISP

Orecchiette and Broccoli Crisp image

Orecchiette pasta is combined with broccoli, toasted pine nuts, and Parmesan cheese, then broiled until crisp and golden. Great comfort food!

Provided by Lisa M.

Categories World Cuisine Recipes European Italian

Time 35m

Yield 4

Number Of Ingredients 11

Previous Next

Ingredients

1 (16 ounce) package orecchiette pasta
5 cups bite-size broccoli florets
2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons white balsamic vinegar
¼ cup chicken broth
¼ teaspoon salt
¼ teaspoon black pepper
6 tablespoons softened butter
¼ cup toasted pine nuts
1 cup freshly grated Parmesan cheese

Steps:

Preheat your oven's broiler. Lightly butter a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta, cook for 8 minutes, then stir in broccoli, and cook 3 minutes more. Drain and return to the pot.
Meanwhile, heat the olive oil over medium heat, and stir in the garlic. Cook and stir until the garlic has turned golden-brown, about 3 minutes. Pour in white balsamic vinegar, chicken broth, salt, and pepper. Bring to a boil, then pour over the drained pasta and broccoli. Stir in the butter, pine nuts, and half of the Parmesan cheese, then pour into the prepared baking dish. Sprinkle with remaining cheese.
Broil in preheated oven until the cheese has crisped and turned golden brown, about 4 minutes.

Nutrition Facts : Calories 797.2 calories, Carbohydrate 94.3 g, Cholesterol 63.4 mg, Fat 36.5 g, Fiber 7.5 g, Protein 27.5 g, SaturatedFat 16 g, Sodium 614.9 mg, Sugar 5.6 g