Sautéed Orecchiette with Broccoli Rabe and Garlic Oil

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic Italian pasta dish featuring tender orecchiette tossed with slightly bitter broccoli rabe and fragrant garlic-infused olive oil. This Italian-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs orecchiette pasta, broccoli rabe, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 450 cal/serving

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Ingredients

12 oz orecchiette pasta
8 oz broccoli rabe
4 tbsp extra virgin olive oil
4, thinly sliced garlic cloves
1/4 tsp red pepper flakes
1 tbsp, for pasta water salt
1/2 cup, grated Parmesan cheese
1 tsp lemon zest
to taste black pepper

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Instructions

Step 1: Bring a large pot of water to a rolling boil and add 1 tbsp salt and 12 oz orecchiette pasta. Cook for 9-11 minutes until al dente, then drain, reserving 1/2 cup pasta water.
Step 2: While pasta cooks, trim and chop 8 oz broccoli rabe into 1-inch pieces. Blanch in boiling water for 2 minutes until bright green and tender-crisp, then drain and set aside.
Step 3: Heat 4 tbsp extra virgin olive oil in a large skillet over medium heat. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing gently for 2 minutes until garlic is golden and fragrant, but not burnt.
Step 4: Add the blanched broccoli rabe to the skillet and sauté for 3 minutes to combine flavors. Season with black pepper to taste.
Step 5: Toss the drained orecchiette into the skillet with the garlic oil and broccoli rabe. Add 1/4 cup reserved pasta water and 1/2 cup grated Parmesan cheese, stirring vigorously for 1-2 minutes until cheese melts and coats the pasta.
Step 6: Remove from heat and stir in 1 tsp lemon zest for brightness. Serve immediately topped with extra Parmesan if desired.