Orecchiette with broccoli greens and chilli

This orecchiette with broccoli greens and chilli recipe comes in at just 453 calories per serving – an ideal quick and healthy meal that the whole family will enjoy. Just don’t forget the pecorino romano!

Orecchiette with broccoli greens and chilli
Tara Fisher



450g-500g stem greens of your choice such as broccolini or stem broccoli (or cime di rapa if available – see note)
320g orecchiette
3 tbsp olive oil
3-4 garlic cloves, minced
½ tsp dried chilli flakes
salt and pepper
40g pecorino romano, grated, to serve

1. Discard the tough, thicker stalks of your greens and cut the remainder into 2cm pieces. Separate the florets and cut them in half if large.

2. Bring a large saucepan of water to the boil, add salt and cook the pasta for 6-8 minutes, and 2 minutes before the pasta is ready, add the greens. Drain, reserving some of the pasta water.

3. Put the oil into a large, deep frying pan and cook the garlic for 1 minute. Add the chilli flakes, pasta and greens.

4. Stir through and add a little pasta water if needed. Adjust the seasoning to taste. Serve in bowls, topped with the grated cheese.

NOTE Broccolini, brocoletti, cime di rapa, turnip greens or rapini – whatever you call it, this bitter green cruciferous vegetable is a match made in heaven with pasta and good olive oil. If you can’t find it, swap in stem or flowering broccoli, experiment with other cruciferous greens – or even grow your own.


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