Barilla® Collezione Orecchiette with Saffron, Chickpeas & Roasted Broccoli
Barilla® Collezione Orecchiette with Saffron, Chickpeas & Roasted Broccoli
30 minutes total
- Classic Blue Box
- Dairy/Cream
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Under 30 Minutes
- Weekend
- Weeknight
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for orecchiette pasta.
Ingredients
Serves 6
| 1 | Box Barilla® Collezione Orecchiette |
| 5 | Tablespoons extra virgin olive oil, divided |
| 1 | Small yellow onion, chopped |
| 1 | Clove garlic, minced |
| 1 | Can chickpeas, drained |
| 1 | Teaspoon saffron threads |
| 10 | Ounces broccoli florets |
| To Taste | Salt and black pepper |
| ½ | Cup Parmigiano-Reggiano cheese, grated |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to a boil.
Step 2
Pre-heat oven to 400° F. Season broccoli with half the olive oil, salt and pepper and roast in the oven until slightly brown, about fifteen minutes, set aside.
Step 3
Meanwhile, cook pasta according to package directions and drain reserving 2 cups pasta water.
Step 4
In a skillet sauté onion with remaining olive oil for about five minutes over medium heat, add garlic, cook one more minute then add chickpeas, saffron and two cups of pasta cooking water.
Step 5
Add pasta to the skillet, toss with broccoli and top with cheese.