Sautéed Orecchiette with Broccoli Rabe and Garlic Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add the blanched broccoli rabe to the skillet and sauté for 3 minutes to combine flavors. Season with black pepper to taste.
  5. 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.
  6. Step 6: Remove from heat and stir in 1 tsp lemon zest for brightness. Serve immediately topped with extra Parmesan if desired.

Frequently asked questions

How long does Sautéed Orecchiette with Broccoli Rabe and Garlic Oil take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Orecchiette with Broccoli Rabe and Garlic Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orecchiette pasta from drying out.

Can I substitute ingredients in Sautéed Orecchiette with Broccoli Rabe and Garlic Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Orecchiette with Broccoli Rabe and Garlic Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Orecchiette with Broccoli Rabe and Garlic Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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