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Broccoli and Anchovy Orecchiette Recipe

Looking for an easy Broccoli and Anchovy Orecchiette recipe? Learn how to make Broccoli and Anchovy Orecchiette using healthy ingredients.


Submitted by darla22

Makes 1 serving



Ingredients * 2 large heads of broccoli * 2 good pats of butter (about 1 tsp. each) * 2 large cloves of garlic, peeled and finely sliced * 4 anchovy fillets * 2 small dried red chilies such as bird chiles* * 1 lb. dried orecchiette pasta * Sea salt and freshly ground black pepper * Freshly grated Parmesan cheese, to taste * Extra virgin olive oil

Recipe Ingredients for Broccoli and Anchovy Orecchiette

2 bunch Broccoli
2 teaspoons of butter
2 cloves of garlic
4 anchovy fillets
2 pepper red chilies
454 grams of pasta

Recipe Directions for Broccoli and Anchovy Orecchiette

  1. Use a small knife to remove broccoli florets from the main stalks and set aside. Peel the remaining stalks. Trim and discard the dry end and finely slice the stalks. In a saucepan or very large 14-inch skillet melt a pat of butter and add the sliced stalks, the garlic, and anchovies. Crumble in the dried chiles (these can be pretty hot so don't go overboard). Cover and cook slowly for 8 to 10 minutes, stirring occasionally until the stalks start to soften.

  2. Meanwhile, cook the pasta in a large pot of boiling salted water according to package directions. Add the broccoli florets to the pasta for the last 4 minutes. This makes them tender enough to eat but leaves them with great color and texture

  3. Drain the pasta and broccoli florets, reserving a little of the starchy pasta cooking water. Add the pasta and broccoli florets to the pan of cooked broccoli stalks. Add the remaining pat of butter and quickly toss everything together. Remove the pan from the heat. Season to taste with a pinch of salt and pepper and sprinkle in half of the Parmesan cheese. Mix well. Add a little of the cooking water if necessary to loosen the pasta. Serve immediately, drizzled with a little extra virgin olive oil and sprinkled with the rest of the Parmesan cheese. Makes 4 to 6 servings.

  4. * Chiles contain oils that may burn skin and eyes. Wear plastic gloves and wash hands after handling.

Categories

Main Dish

Nutrition Facts
Serving Size 1703.4g
Amount Per Serving
Calories
1837
Calories from Fat
219
% Daily Value*
Total Fat
24.3g
37%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
365mg
122%
Sodium
1163mg
48%
Potassium
4806mg
137%
Total Carbohydrates
332.6g
111%
Dietary Fiber
32.3g
129%
Sugars
21.6g
Protein
90.9g
Vitamin A 171% Vitamin C 1812%
Calcium 69% Iron 139%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • High in thiamin
  • Very high in vitamin C
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