On Eat Without a Tummy, a classic of Apulian cuisine couldn’t be missed: orecchiette with broccoli. As already mentioned in other recipes, when you’re on a diet and craving pasta, the trick to feeling full is to use plenty of vegetables. In this case, we wanted orecchiette, so what better vegetable to accompany this type of pasta than broccoli?
Of course, no offense to the Apulians: this is a light version revisited, and I used packaged orecchiette and little oil. Diners who are not on a diet can add a drizzle of raw extra virgin olive oil, which fits perfectly with this dish!
I prefer to avoid the classic anchovies to make this meal also vegan, but I understand that you readers enjoy them, so I include instructions and points with and without anchovies!
Broccoli lend themselves to many good recipes, here are some others that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Fall, Winter
Ingredients
- 5.5 oz orecchiette
- 1.1 lbs broccoli
- 4 tsps extra virgin olive oil
- 1 clove garlic
- 1 red chili pepper
- 1.4 oz anchovies in oil (optional)
- to taste salt
- Points per serving without anchovies = 10 WW points
- Points per serving with anchovies = 11 WW points
Preparation
Clean the broccoli and cut them into pieces. Make sure not to discard the stem: it’s full of vitamins and fiber. Just remove the tougher outer part and cut it into small pieces: once boiled, it will become very tender. Boil the broccoli for 5-10 minutes in lightly salted water (depending on how large you cut them). Drain and set aside. I save the broccoli cooking water and add it to the pasta water, hoping to preserve a few more vitamins!
While the broccoli is on the stove, slice the garlic and chili pepper. Put them in a pan or large saucepan along with the oil. Sauté slowly but be careful not to burn the garlic!
Add the broccoli to the pan and sauté over medium heat for about 5 minutes. If the seasoning dries out too much, add a little water, preferably the broccoli cooking water.
Meanwhile, bring the water for the pasta to a boil with a little salt. When it boils, add the orecchiette.
Optional: if using anchovies, drain them well from their oil, mince them on a small plate, and add them to the pan with the broccoli. Sauté for a few more minutes.
When the orecchiette are cooked, drain them very well and pour them into the pan with the broccoli. Mix well, adjust the salt, and serve… delicious!
To complete the meal, you’ll also need a second course with some protein. I personally add a generous handful of cooked chickpeas directly to the dish; I really like the taste of chickpeas and broccoli together: try it and see how good it is! Let me know if you liked it. I’m waiting for your comments below or in my Facebook Club
Bon appétit to everyone!
by Giovanna Buono
