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Orecchiette and Broccoli with Lemon Butter Sauce

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Orecchiette and Broccoli with Lemon Butter Sauce

Orecchiette and Broccoli with Lemon Butter Sauce

Jessica Braider
Like many of you, we’ve spent many hours sitting on the soccer sidelines watching the kids play. One of my favorite things to do while we’re all hanging out in our folding chairs is to exchange recipes with the other parents. This one came from just such a conversation and Scramblers have gotten to enjoy it ever since!
Cook Time 25 mins
Total Time 25 mins
Servings 8 servings

Ingredients
  

  • 1 lb. orecchiette pasta (use wheat/gluten-free, if needed), or use pasta shells
  • 1 lb. broccoli cut into small florets
  • 2 Tbsp. butter
  • 1/2 - 1 lemon juice only, about ¼ cup
  • 1/4 cup pine nuts
  • 1/4 - 1/2 tsp. salt
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil slivered
  • 1/8 tsp. black pepper or to taste

Instructions
 

  • Cook the pasta in a large pot of salted water according to the package directions (leave plenty of room in the pot to add the broccoli later). When the pasta is 2 - 3 minutes from being cooked, add the broccoli to the pot for the final minutes. Before draining the pasta, remove 1/4 cup of its cooking water and set it aside.
  • In a small saucepan or skillet, heat the butter over medium heat. When it is melted, whisk in the lemon juice and set it aside.
  • Meanwhile, lightly toast the pine nuts in a toaster oven or a dry skillet over medium-low heat and set them aside.
  • Drain the pasta and broccoli, put it in a large serving bowl, and toss it with the lemon-butter sauce, the pine nuts, salt, cheese, and basil. If it is too dry, add the reserved pasta cooking water. Season the dish with a dash of salt and pepper and serve it immediately or refrigerate it for up to 3 days.

Notes

Do Ahead or Delegate: Cut the broccoli, cook the pasta and the broccoli (remember to save 1/4 cup of the pasta cooking water) and store tossed with a little oil to prevent sticking, juice the lemon, toast the pine nuts, grate the cheese if necessary and refrigerate, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: For a richer sauce, use 4 Tbsp. butter or 2 Tbsp. butter and 2 Tbsp. olive oil. Serve it with garlic salt, crushed red pepper flakes, and lemon wedges, and top the pasta with lemon zest.
Tip: Orecchiette can’t seem to resist nesting together when you cook them. Be sure to add them to rapidly boiling water and stir vigorously several times while they are cooking.
Nutritional Information Per Serving (% based upon daily values): Calories 282, Total Fat: 6g, 9.5%; Saturated Fat: 2g, 9%; Cholesterol: 6mg, 2%; Sodium: 147mg, 6%; Total Carbohydrate: 47g, 15.5%; Dietary Fiber: 4g, 14%; Sugar: 2g; Protein: 11g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Spring, Summer, Vegetarian, Winter
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