Orecchiette with Mushrooms, Garlic, Broccoli, and Red Onion
Prep time
Cook time
Total time
Serves: 4
  • ½ pounds of Orecchiette
  • 1 package of stock/white mushrooms
  • 2-3 cloves of garlic
  • 1 bunch of broccoli (including stalks)
  • 1 medium sized red onion
  • Grated Grana or Parmigiano Reggiano
  1. Begin by washing the mushrooms and broccoli well and cutting the broccoli into bit size pieces. Remove the outer skin from the broccoli stems/stalks and cut into bite size pieces. Microwave the broccoli in a large bowl (with a bit of water) for 3-4 minutes on high; this will soften the broccoli a bit. Slice the mushrooms ¼ inch pieces. Cut the red onion into 1.5 inch slices. Crush the garlic and mince finely.
  2. In a large saute pan, add extra virgin olive oil and garlic (as well as Kosher salt and freshly ground black pepper to taste). Saute for 3-4 minutes on medium heat and next add the onions. Cook the onions for 5-10 minutes and add the mushrooms (saute for 5-8 minutes). Next, add the broccoli and saute for 10-12 minutes. Most Italians enjoy their vegetables thoroughly cooked but you can cook the broccoli to your taste.
  3. Add the cooked orecchiette to the pan containing the vegetables and stir well. Add grated cheese and a tad more extra virgin olive oil if necessary (and mix well).
Recipe by Scordo.com - Italian Food Recipes and Lifestyle at http://www.scordo.com/food/scordo-pasta-challenge-92-orecchiette-mushrooms-garlic-broccoli.html