ORECCHIETTE WITH BROCCOLI IN GARLIC OIL

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Orecchiette with Broccoli in Garlic Oil image

broccoli florets and pasta come together to make this tasty Italian salad - dinner that's ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 package (12 oz) orecchiette (tiny disk) pasta (about 4 cups)
1 bag (12 oz) Fresh broccoli florets
1/2 cup olive oil
8 cloves garlic, thinly sliced
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 tablespoons finely chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4- to 5-quart Dutch oven, cook pasta as directed on package, adding broccoli during last 3 minutes of cooking time. Drain and return to Dutch oven.
  • Meanwhile, in 1-quart saucepan, mix oil, garlic, salt and pepper flakes. Cook over medium-low heat 6 minutes, stirring often, until garlic is golden. Add garlic oil and parsley to pasta and broccoli; toss until well coated.

Nutrition Facts : Calories 241, Carbohydrate 28 g, Fat 2 1/2, Fiber 3 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 247 mg

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