4 Serves
26 Mins
20 g
70 g
13 g
Bring a large pot of water to a boil over high heat and add a generous amount of salt.
Ingredients, vitamins, and health benefits
Water
Salt And Pepper
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
156 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
653 µg / 400 µgCalcium
840 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
777 mg / 420 mgPhosphorus
556 mg / 1,250 mgPotassium
3601 mg / 4,700 mgSodium
1179 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
25 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
45 gAlcohol
0 g
Add the broccoli florets to the boiling water and blanch for 2 minutes until bright green, then remove with a slotted spoon and set aside on a baking sheet.
Return the water to a boil and cook the orecchiette pasta until al dente, reserving 1/2 cup of the starchy cooking water before draining.
In a large skillet over medium-high heat, melt the butter and cook, stirring constantly, until it turns a deep hazelnut brown.
Add the blanched broccoli to the browned butter and sauté for 1 minute until heated through.
Toss the cooked orecchiette into the skillet with the broccoli, adding the fresh basil, pine nuts, and lemon juice, then season with salt and pepper to taste.
Add a splash of the reserved pasta water to emulsify the sauce, then serve immediately in bowls drizzled with olive oil.
Broccoli
Orecchiette
Butter
Basil
Pine Nuts
Lemon Juice
Olive Oil
Vitamin A
3206 µg / 900 µgVitamin C
657 mg / 90 mgVitamin E
3 mg / 15 mgVitamin K
156 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
653 µg / 400 µgCalcium
840 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
777 mg / 420 mgPhosphorus
556 mg / 1,250 mgPotassium
3601 mg / 4,700 mgSodium
Fiber
25 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
53 mg / 300 mgCaffeine
0 mgNet Carbs
6
g27
g19
g
Italian
ItalianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
12 µg / 55 µgAlcohol
0 g