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🍝 Orecchiette with crispy broccoli, chili, and parmesan

515 kcal · 30 min · 4 servings

Ingredients

• 400 g orecchiette pasta
• salt
• 500 g broccoli florets
• 2 garlic cloves
• 4 tbsp olive oil
• 100 ml vegetable broth
• pepper (from the mill)
• pul biber
• 40 g freshly grated parmesan

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the orecchiette pasta to the boiling water.
3. 3. Cook the pasta al dente (firm to the bite) as indicated on the package.
4. 4. Thoroughly wash the broccoli under running water.
5. 5. Let the washed broccoli drain well.
6. 6. Peel the garlic cloves.
7. 7. Finely chop the garlic.
8. 8. Heat some oil in a large pan.
9. 9. Add the chopped garlic and broccoli to the hot pan.
10. 10. Sauté the vegetables briefly until fragrant.
11. 11. Season the mixture with a pinch of salt.
12. 12. Deglaze the vegetables with the vegetable broth.
13. 13. Cover the pan with a lid.
14. 14. Let the vegetables cook for about 6 minutes over medium heat until tender-crisp.
15. 15. Remove the pan from the heat.
16. 16. Season the broccoli mixture with salt, pepper, and Pul Biber (Turkish chili flakes).
17. 17. Drain the cooked pasta.
18. 18. Add the drained pasta directly to the pan with the broccoli.
19. 19. Gently toss the pasta to mix it thoroughly with the vegetables.
20. 20. Serve the dish immediately.
21. 21. Sprinkle grated parmesan over the portions before serving.

Nutrition per serving

• kcal: 515
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 75 g