Orecchiette with Broccoli in Garlic Oil

Orecchiette with Broccoli in Garlic Oil

Green Giant® broccoli florets and pasta come together to make this tasty Italian salad – dinner that’s ready in 25 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

4

servings

1
package (12 oz) orecchiette (tiny disk) pasta (about 4 cups)
1
bag (12 oz) Green Giant® fresh broccoli florets
1/2
cup olive oil
8
cloves garlic, thinly sliced
3/4
teaspoon salt
1/4
teaspoon crushed red pepper flakes
3
tablespoons finely chopped fresh Italian (flat-leaf) parsley
  1. In 4- to 5-quart Dutch oven, cook pasta as directed on package, adding broccoli during last 3 minutes of cooking time. Drain and return to Dutch oven.
  2. Meanwhile, in 1-quart saucepan, mix oil, garlic, salt and pepper flakes. Cook over medium-low heat 6 minutes, stirring often, until garlic is golden. Add garlic oil and parsley to pasta and broccoli; toss until well coated.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
If you can’t find orecchiette pasta, bow-tie (farfalle) works equally well.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 241
    • Total Fat 12g
      • (Saturated Fat 2g,),
    • Sodium 247mg;
    • Total Carbohydrate 28g
      • (Dietary Fiber 3g,
    • Protein 6g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1/2 Vegetable;
      • 2 1/2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.