Veggie Orecchiette with Breadcrumbs
Veggie Orecchiette with Breadcrumbs takes roughly 55 minutes from beginning to end. This main course has 584 calories, 20g of protein, and 24g of fat per serving. This recipe serves 6. For $1.41 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 82 people have tried and liked this recipe. This recipe from Neighbor Food Blog requires bell pepper, olive oil, shell pasta, and celery stalks. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is spectacular. Try Orecchiette with Kale and Breadcrumbs, Orecchiette With Cauliflower, Breadcrumbs, Pancettan And Pepitos, and Dinner Tonight: Orecchiette with Cauliflower, Bacon, and Breadcrumbs for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
Black pepper
2-3 slices day old bread or 1 cup store bought bread crumbs
3 smal carrots, finely chopped
2 large celery stalks, finely chopped
3 minced garlic cloves, divided
2 bunches of kale, stems trimmed
Kosher salt
5 Tablespoons olive oil, divided, plus more for drizzling
1 cup shredded Parmesan
½ cup water plus reserved pasta water
¼ teaspoon crushed red pepper flakes
1 lb. orecchiette or mini shell pasta
3 Tablespoons unsalted butter
Equipment:
pot
tongs
colander
food processor
cutting board
frying pan
paper towels
bowl
Cooking instruction summary:
Bring a large pot of salted water to a boil. Add kale to the pot and cook for 4 minutes. Remove kale with tongs, reserving the excess water. Drain kale in a colander and leave it there to cool. Once cool, squeeze kale to let out excess water. You’ll be shocked how much water will come out of those leaves! It’s like squeezing a sponge! Transfer to a cutting board and finely chop.(If you’re using store bought crumbs you can skip this step altogether.) Meanwhile, heat 3 Tablespoons olive oil in a medium sized skillet over medium heat. Use a food processor to pulse the bread slices into fine crumbs. Add breadcrumbs to the hot oil and stir to coat. Cook for about 4 minutes, stirring occasionally. Add one minced garlic clove to the mixture. Stir and cook for an additional 3-4 minutes or until mixture is browned and crispy. Place crumbs in a bowl or plate lined with a paper towel.In the same skillet, add butter and remaining 2 Tablespoons olive oil. Add celery and carrots and cook until softened, about 4 minutes. Add remaining minced garlic and red pepper flakes and cook until fragrant, about 1 minute. Add kale and ½ cup water to the skillet and cook until heated through, about three minutes. Season with Kosher salt and fresh ground pepper.Meanwhile, bring the kale water back to a boil and cook the orrechiette according to package directions. Drain orrechiette, but be sure to reserve 2 cups of the pasta water!Place orecchiette back in the pot then stir in kale and carrot mixture. Add about a ½ cup of the pasta water back to the pot and stir to coat. Add cheese and stir. Continue to add additional pasta water until the pasta is well coated and smooth. Divide among bowls, sprinkle with breadcrumbs, and drizzle with additional olive oil if desired.
Step by step:
1. Bring a large pot of salted water to a boil.
2. Add kale to the pot and cook for 4 minutes.
3. Remove kale with tongs, reserving the excess water.
4. Drain kale in a colander and leave it there to cool. Once cool, squeeze kale to let out excess water. You’ll be shocked how much water will come out of those leaves! It’s like squeezing a sponge!
5. Transfer to a cutting board and finely chop.(If you’re using store bought crumbs you can skip this step altogether.) Meanwhile, heat 3 Tablespoons olive oil in a medium sized skillet over medium heat. Use a food processor to pulse the bread slices into fine crumbs.
6. Add breadcrumbs to the hot oil and stir to coat. Cook for about 4 minutes, stirring occasionally.
7. Add one minced garlic clove to the mixture. Stir and cook for an additional 3-4 minutes or until mixture is browned and crispy.
8. Place crumbs in a bowl or plate lined with a paper towel.In the same skillet, add butter and remaining 2 Tablespoons olive oil.
9. Add celery and carrots and cook until softened, about 4 minutes.
10. Add remaining minced garlic and red pepper flakes and cook until fragrant, about 1 minute.
11. Add kale and ½ cup water to the skillet and cook until heated through, about three minutes. Season with Kosher salt and fresh ground pepper.Meanwhile, bring the kale water back to a boil and cook the orrechiette according to package directions.
12. Drain orrechiette, but be sure to reserve 2 cups of the pasta water!
13. Place orecchiette back in the pot then stir in kale and carrot mixture.
14. Add about a ½ cup of the pasta water back to the pot and stir to coat.
15. Add cheese and stir. Continue to add additional pasta water until the pasta is well coated and smooth. Divide among bowls, sprinkle with breadcrumbs, and drizzle with additional olive oil if desired.
Nutrition Information:
covered percent of daily need
