|2 servings||calories per servings 484||protein serving 21 g||carbs per serving 73 g||total fat per serving 12 g|
In Italy, broccolini relatives such as broccoli and rapini are often prepared with garlic and crushed red pepper. Oregano and parsley add a fresh twist for this simple, appealing pasta supper.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||73 g|
|Dietary Fiber||5 g|
Fill a saucepan 2/3 full with about 6 cups water, and stir in 1 teaspoon kosher salt. Place pan on high heat. This is your pasta cooking water.
While waiting for water to come to a boil, prepare your mise en place: Cut broccolini stems at an angle into 1/4-inch slices; cut the florets into 2-inch pieces. Peel and thinly slice garlic. Pick and chop parsley and oregano.
When the pasta water comes to a full boil, add orecchiette. Stir frequently to prevent pasta from sticking to itself or to pan. Cook until tender but not mushy, 7-8 minutes. Carefully remove 1/4 cup pasta cooking water, and reserve. Drain pasta in a colander but do not rinse.
Place a large sauté pan over high heat, and add 1 tablespoon olive oil. When oil begins to shimmer, carefully add broccolini stems and florets. Cook 3-4 minutes, stirring occasionally. Add garlic, and cook 1 minute more. Add crushed red pepper (the provided 1/4 teaspoon yields a spicy dish, use less if you prefer a milder flavor) and 1/4 teaspoon PeachDish Salt. Cook 1 minute, stirring occasionally.
Stir cooking wine, then drained pasta into broccolini pan.
Add reserved pasta cooking water to sauté pan. Place pan back on high heat, and stir to incorporate all ingredients. Stir in oregano and parsley. Taste and adjust seasoning as desired with PeachDish Salt.
Divide pasta between 2 plates, top with shaved Parmesan and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...