Pasta Light: Broccoli Rabe And Sunchoke Orecchiette
Love and Lemons is one of those award-winning food blogs you hope publishes a cookbook so you can display it in your culinary library instead of hidden away in your browser. Author Jeanine Donofrio has a brand-new collection for what ails your fridge and pantry. The Love and Lemons Cookbook specializes in the utilization of ingredients you didn't think could produce a whole, filling, inexpensive and totally accessible meal. Bunch of arugula that's "now or never"? There's a chapter for that. Looking to lighten up your pasta? Here's a solution that might just make it into your regular repertoire.
Pasta Light: Broccoli Rabe And Sunchoke Orecchiette
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
Total time: 45 minutes
Ingredients
- 2 tablespoons extra-virgin olive oil
- 5 sunchokes
- 1 cup orecchiette pasta
- 1 shallot
- 1 garlic clove
- 3 cups chopped broccoli rabe
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup crumbled feta cheese
- 1/4 cup pine nuts
- Pinch of red pepper flakes
- sea salt and freshly ground black pepper
- Grated pecorino cheese (optional)
Directions
- In a large skillet, heat the olive oil over medium heat. Add the sunchokes and season with salt and pepper. Cook in a thin layer until both sides are browned, about 2 minutes per side. Remove from the skillet and drain on a paper towel.
- Meanwhile, bring a large pot of salted water to a boil. Prepare the pasta according to the instructions on the package, cooking until al dente. Drain the pasta.
- Wipe any excess oil from the skillet and drizzle enough olive oil to lightly coat the bottom of the pan. Add the shallot and cook until soft, about 2 minutes. Add the garlic, broccoli rabe, and lemon juice. Season with salt and pepper. Toss until the broccoli rabe wilts, about 2 minutes. Add the cooked pasta, sunchokes, lemon zest, feta cheese, pine nuts, red pepper flakes, and a grating of the pecorino cheese, if desired. Taste and adjust the seasonings.