Orecchiette & Broccoli Rabe

Lunch / Dinner

Orecchiette & Broccoli Rabe

This hearty vegetarian pasta recipe balances rich, bitter, and tangy flavors in a way you’ve never seen.

Broccoli rabe, a pungent green related to cabbage and turnips, is an ideal foil for the warm, rich sauce and toasted beans in this dish. Broccoli rabe can be bitter, but the acid in both lemon and tomatoes does wonders to help cut through the less pleasant aspect of its distinct flavor. If it’s still too bitter for your taste, try adding a bit more salt to tame it.


4 servings

Total Time

Print Recipe

Share Recipe




Test Kitchen Tip

Orecchiette [oh-rayk-kee-EHT-teh] means “little ears.” This pasta has a thick, chewy texture. You can substitute any small pasta.


Cook orecchiette in a pot of boiling salted water according to package directions, adding broccoli rabe during last 4 minutes of cooking. Drain pasta, reserving ½ cup cooking water.

Heat oil in a medium skillet, add beans, and cook over medium-high to toast, about 5 minutes. Stir in tomatoes, wine, garlic, anchovy paste, pepper flakes, salt, and black pepper; cover and simmer 5 minutes.

Stir in orecchiette and greens; add pasta water until sauce reaches desired consistency. Squeeze lemon over each serving and top with Pecorino-Romano.


Use a good-quality olive oil to toast the cannellini beans — the beans will absorb the flavor of the oil.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 393

% Daily Value*

Total Fat 9g 13%

Saturated Fat 2g 10%

Cholesterol 6mg 2%

Sodium 610mg 25%

Carbs 54g 18%

Fiber 7g 28%

Protein 16g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!