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Orecchiette with Brown Butter, Broccoli, Pine Nuts, and Basil

 
One serving costs about $2.21

$2.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish,lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

Orecchiette with Brown Butter, Broccoli, Pine Nuts, and Basil is a main course that serves 4. For $2.21 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One portion of this dish contains about 20g of protein, 40g of fat, and a total of 800 calories. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from Foodista has 1 fans. A mixture of broccoli florets, extra virgin olive oil, pine nuts, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. If you like this recipe, you might also like recipes such as Orecchiette In Brown Butter With Toasted Pine Nuts, Capers & Cu, Springtime Zucchini Soup with Basil, Brown Rice and Toasted Pine Nuts, and Brown Butter Gnocchi with Spinach and Pine Nuts.

Ingredients

Servings:
13 oz
13 oz broccoli florets
broccoli florets
1 lb
1 lb orecchiette
orecchiette
8 Tbsps
8 Tbsps unsalted butter
unsalted butter
0.5 cups
0.5 cups fresh basil leaves
fresh basil leaves
0.5 cups
0.5 cups pine nuts
pine nuts
2 Tbsps
2 Tbsps fresh lemon juice
fresh lemon juice
some
some black kosher salt
black kosher salt
some
some extra virgin olive oil
extra virgin olive oil
13 oz broccoli florets
13 oz
broccoli florets
1 lb orecchiette
1 lb
orecchiette
8 Tbsps unsalted butter
8 Tbsps
unsalted butter
0.5 cups fresh basil leaves
0.5 cups
fresh basil leaves
0.5 cups pine nuts
0.5 cups
pine nuts
2 Tbsps fresh lemon juice
2 Tbsps
fresh lemon juice
some black kosher salt
some
black kosher salt
some extra virgin olive oil
some
extra virgin olive oil

Equipment

baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
sieve
sieve
pot
pot
baking sheet
baking sheet
frying pan
frying pan
bowl
bowl
sieve
sieve
pot
pot


Instructions

Bring a large pot of salted water to a boil over high heat. Add the broccoli and cook for about 2 minutes, or just until bright green. Using a mesh spoon or sieve, scoop the broccoli out of the water, draining it well, and transfer to a rimmed baking sheet. Set aside. Return the water to a boil. Add the orecchiette and cook, stirring often to ensure it doesnt stick together, for about 8 minutes, or until tender but still firm to the bite. Scoop out and reserve 1/2 cup of the pasta cooking water. Drain the orecchiette. Meanwhile, heat a large heavy skillet over medium-high heat. Add the butter and stir for about 2 minutes, or until it has turned hazelnut brown. Add the broccoli and cook, stirring often, for about 1 minute, or until hot. Add the pasta to the broccoli mixture and stir gently to combine. Stir in the basil, pine nuts, and lemon juice. Season to taste with salt and pepper. Stir in enough of the reserved cooking water to moisten the pasta as necessary. Divide the pasta among four pasta bowls, drizzle with olive oil, and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.21
Ingredient
13 ounces broccoli florets
1 pound orecchiette
8 tablespoons unsalted butter
½ cups fresh basil leaves
½ cups pine nuts
2 tablespoons fresh lemon juice
some extra virgin olive oil
Price
$0.81
$2.59
$0.96
$0.47
$3.62
$0.20
$0.17
$8.82

Tips

Health Tips

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
799 Calories
20g Protein
39g Total Fat
93g Carbs
30% Health Score
Limit These
Calories
799
40%

Fat
39g
61%

  Saturated Fat
16g
100%

Carbohydrates
93g
31%

  Sugar
5g
6%

Cholesterol
60mg
20%

Sodium
89mg
4%

Get Enough Of These
Protein
20g
40%

Manganese
2mg
138%

Vitamin K
119µg
114%

Selenium
74µg
106%

Vitamin C
85mg
104%

Phosphorus
381mg
38%

Magnesium
124mg
31%

Copper
0.61mg
31%

Vitamin A
1437IU
29%

Fiber
6g
27%

Vitamin E
3mg
24%

Folate
88µg
22%

Zinc
3mg
21%

Potassium
668mg
19%

Iron
3mg
18%

Vitamin B6
0.35mg
17%

Vitamin B3
3mg
17%

Vitamin B1
0.23mg
16%

Vitamin B2
0.23mg
13%

Vitamin B5
1mg
11%

Calcium
82mg
8%

Vitamin D
0.42µg
3%

covered percent of daily need

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