Here is a pasta dish that I made using orecchiette, which means "little ears" in Italian. I feel this is quite an under used pasta and I wanted to do a recipe showcasing this wonderful small quick cooking pasta. This pasta dish has nice smokey ham and tender-crisp broccoli; packed full of flavour and packed full of nutrients. Sprinkle a bit of Parmesan cheese on top and you have a light spring dinner ready in minutes.

Serves 2 generously


2 tbsp extra virgin olive oil

3-4 tbsp chicken stock

3 anchovy fillets

3 garlic cloves, minced

1 small red onion, chopped

4 thin slices of ham, chopped

1 small zucchini, diced

1 orange bell pepper, diced into 1" pieces

1 head broccoli, florets only

1 tbsp vegetable blend seasoning mix

coarse salt and freshly cracked black pepper

1/4 cup of pasta cooking water (save a bit more just in case)

2 cups orecchiette pasta, cooked al dente

2 tbsps fresh parsley, chopped

Parmesan cheese, grated (to serve)

1. Preheat a medium sized shallow pot on medium high heat, drizzle the olive oil and add in the chicken stock, anchovies, minced garlic, red onion, and ham. Saute for 2-3 minutes, or until the onion is a bit translucent.

2. Add in the diced zucchini, orange pepper and broccoli florets. Saute for about 5 minutes or until the broccoli is tender-crisp. Make sure to season with the veggie seasoning, salt and pepper.

3. Add in the reserved 1/4 cup of pasta cooking water to deglaze the pan. Quickly add in the cooked orecchiette pasta, and the chopped parsley. Toss it using a wooden spoon. Turn the heat off and serve immediately. Sprinkle freshly grated Parmesan and enjoy!

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