Orecchiette con Cime di Rapa

Orecchiette con Cime di Rapa is a traditional Apulian dish that features ear-shaped pasta paired with the slightly bitter and vibrant broccoli rabe. This dairy-free interpretation highlights the natural flavors of its fresh ingredients, making it a delightful and healthy meal.

Ingredients

• Orecchiette pasta - 150g
• Cime di Rapa (broccoli rabe) - 200g
• Garlic - 3 cloves, minced
• Olive oil - 3 tablespoons
• Red pepper flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Lemon juice - 1 tablespoon

Steps

1. Bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente, usually around 8-10 minutes.
2. While the pasta cooks, rinse the cime di rapa under cold water and trim any tough stems. Cut the greens into smaller pieces if necessary.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing until the garlic is fragrant and just golden, about 2 minutes.
4. Add the cime di rapa to the skillet, tossing to coat in the oil and garlic. Sauté for about 5-7 minutes, until the greens are tender but still vibrant.
5. Once the orecchiette is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta.
6. Add the drained orecchiette to the skillet with the cime di rapa. Toss everything together, adding reserved pasta water a little at a time to create a light sauce.
7. Season with salt, black pepper, and lemon juice to taste. Toss well to combine.
8. Serve hot, garnished with additional red pepper flakes if desired.

Nutrition

• Calories: 420
• Protein: 11 g
• Carbs: 62 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A, C, and K from the cime di rapa.
• High in fiber, promoting digestive health.

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