Orecchiette with Spinach and Navy Beans
(Serves 4)
(Serves 4)
Orechiette is a type of pasta that resembles a small ear. The word for "ear" in Italian is orecchio, so orecchiette
translates to "little ears." This recipe can also be made with broccoli rabe, also known as rappini, when it is in
season. Simply omit the spinach and steam the broccoli rabe for 3-4 minutes before adding it to the dish.
translates to "little ears." This recipe can also be made with broccoli rabe, also known as rappini, when it is in
season. Simply omit the spinach and steam the broccoli rabe for 3-4 minutes before adding it to the dish.
1 pound orecchiette
2-3 garlic cloves, minced
4 tablespoons olive oil, divided
Pinch of red pepper flakes
12 ounces fresh spinach leaves, chopped
Salt and pepper
3 cups vegetable or chicken broth
1 can navy beans, drained
2 tablespoons butter (optional)
Parmesan cheese, grated
Grilled Italian sausage, sliced (optional)
Cook the orecchiette in boiling water for 1-2 minutes less than the recommended cooking time.
Drain but do not rinse.
Drain but do not rinse.
While the pasta is cooking, saute garlic and red pepper flakes in oil in a saute pan for 1-2 minutes.
Do not allow garlic to brown.
Add spinach, salt and pepper. Saute until spinach is wilted.
Do not allow garlic to brown.
Add spinach, salt and pepper. Saute until spinach is wilted.
Add broth and simmer about 5 minutes.
Add beans, butter, and drained orecchiette to the broth mixture.
If you are including sausage, add it at this time.
Stir to combine and cook 1-2 more minutes.
Add beans, butter, and drained orecchiette to the broth mixture.
If you are including sausage, add it at this time.
Stir to combine and cook 1-2 more minutes.
Transfer to a serving dish. Sprinkle with Parmesan cheese.
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TIP: If you under cook pasta by just a minute or two and then add it to your sauce to finish
the cooking time, the pasta will absorb some of the sauce and be more flavorful.
the cooking time, the pasta will absorb some of the sauce and be more flavorful.
This recipe was revised and updated on 4/12/09