broccoli florets and pasta come together to make this tasty Italian salad – dinner that’s ready in 25 minutes.
Orecchiette with Broccoli in Garlic Oil
- Prep Time 25 min
- Total 25 min
- Servings 4
- Ingredients 7
Ingredients
- 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
Instructions
-
Step1In 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.
-
Step2Meanwhile, 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
241
Calories
12g
Total Fat
6g
Protein
28g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 241
- Total Fat
- 12g
- 0%
- Saturated Fat
- 2g
- 0%
- Sodium
- 247mg
- 0%
- Total Carbohydrate
- 28g
- 0%
- Dietary Fiber
- 3g
- 0%
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 1/2 Starch; 1/2 Vegetable; 2 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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