Browned Butter Orecchiette with Broccoli Rabe
Updated Feb 21, 2017
Broccoli rabe (rapini) is related to broccoli, but isn't the same as regular or baby broccoli. Broccoli rabe has slender stems, is mostly leaves and has a pleasantly bitter flavor.
(Fast, Easy)
Browned Butter Orecchiette with Broccoli Rabe
- Prep Time 30 min
- Total 30 min
- Servings 4
- Ingredients 7
Ingredients
- 1 lb broccoli rabe (rapini)
- 1/3 cup butter
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1 package (8.8 oz) orecchiette (tiny disk) pasta (about 6 3/4 cups)
- Toasted pine nuts or chopped walnuts, if desired
- Shredded Parmesan cheese, if desired
Instructions
-
Step1Cut off tough stem ends (about 1 inch) from broccoli rabe and discard. Cut remaining stems into 1-inch pieces. Cut leaves crosswise into 2-inch pieces (about 10 loosely packed cups). Cut any florets into bite-size pieces if necessary. Set aside.
-
Step2In 1-quart saucepan, heat butter over medium heat, stirring constantly, until medium golden brown. (Watch carefully because butter can brown and then burn quickly.) Remove from heat; stir in lemon juice and salt.
-
Step3Cook and drain pasta as directed on package—except add reserved broccoli rabe stems during last 5 minutes of cooking.
-
Step4Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the browned butter over medium heat. Add reserved broccoli rabe leaves and florets; cook 4 to 6 minutes, stirring frequently, until leaves are wilted. Add pasta mixture and remaining browned butter; toss to coat. Heat until hot. Sprinkle with nuts and cheese.
Nutrition
450
Calories
17g
Total Fat
13g
Protein
61g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1 1/4 Cups)
- Calories
- 450
- Calories from Fat
- 160
- Total Fat
- 17g
- 27%
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 1/2g
- Cholesterol
- 40mg
- 14%
- Sodium
- 710mg
- 30%
- Potassium
- 440mg
- 13%
- Total Carbohydrate
- 61g
- 20%
- Dietary Fiber
- 6g
- 24%
- Sugars
- 3g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 90%
- 90%
- Calcium
- 8%
- 8%
- Iron
- 15%
- 15%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
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