Ear-shaped pasta with a spicy broccoli and garlic sauce.
«Orecchiette» are Apulia's (Southeastern Italian Region) proudest hand-made pastas. Also called «strascinate», from the Italian verb «to drag», because they used to be dragged with the thumb on a cutting board to obtain their characteristic ear-like shape.
2 1/2 cups | broccoli, cut into florets | 320 g | |
160 g | orecchiette, shells, or other short pasta | 1 2/3 cup | |
4 tsp | olive oil | 20 mL | |
1 clove | garlic, minced or pressed | ||
2/3 | dried chili peppers, minced | 0.4 g | |
6 | mini-tomatoes (cherry, miniature or grape), cut in half | 1/3 cup | |
2 tbsp | Romano cheese, or Parmesan, grated | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.
per 1 serving (340 g)
Amount % Daily Value |
Calories 410 |
Fat 9 g 14 % |
Saturated
1.6 g
8 % |
Cholesterol 0 mg |
Sodium 280 mg 12 % |
Carbohydrate 68 g 23 % |
Fibre 6 g 24 % |
Sugars 3 g |
Net Carbs 62 g |
Protein 14 g |
Vitamin A 26 % |
Vitamin C 149 % |
Calcium 9 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | 4 |
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 1 ½ |