Orecchiete is also known as "ear shaped" pasta, though my kids call them "suction cups" because of the way they stick to the bowl (isn't that the best thing you've ever heard?? Kids are so amazing, they really see things with new eyes).
This dish is so light and fragrant, with lemon, herbs, and tender baby broccoli. We served it up with a platter of crudite (or fresh, raw vegetables) for a healthy, satisfying dinner.
Ingredients:
2 tbsp butter
2 tbsp olive oil
1/2 cup of vegetable broth
4 tsp. Italian seasoning
3 cloves of garlic, minced
zest of one lemon
salt and pepper to taste
1 bunch of baby broccoli, roughly chopped
1 box of Orecchiete, or other small pasta
Bring a large pot of water to a boil and cook pasta according to package directions. Meanwhile, heat the olive oil and the butter in a large skillet. Add the garlic and saute until fragrant, being careful not to burn. Next mix in the Italian seasoning, cook 1-2 minutes. Pour in the broth, lemon zest, and broccoli. Salt and pepper to taste. Cook about 5 or 6 minutes, until it simmers and the flavors begin to mix.
Ladle the hot pasta into bowls and top with the broccoli and sauce. Garnish with lemon wedges and hot pepper flakes and perhaps a bit of Parmesan cheese. Serves 4.
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