Orecchiette with Broccoli, Mushrooms, and Roasted Garlic in a Light Lemon Butter Sauce
Servings 4
Equipment
- Large skillet
- Large pot
Ingredients
- 1 bulb of roasted garlic chopped
- 2 tbsp pine nuts toasted
- 2 tbsp olive oil divided
- ½ yellow onion diced into big chunks
- ½ lb cremini mushrooms sliced
- Orecchiette prepared per instructions, reserving ½ cup of cooking water
- 1 cup of broccoli florets steamed
- 2 tbsp butter
- Juice of one lemon
- 1 tsp lemon zest
- 1 tbsp basil chopped
- Sea salt and fresh cracked pepper to taste
Serving:
- Lemon wedges
- Parmesan finely grated
Instructions
- Prepare the roasted garlic. Click the link up above for recipe instructions.
- In a dry, large skillet over medium heat, toast pine nuts for 5 minutes or until golden brown. Remove them from the skillet and set aside.
- Heat 1 tablespoon of olive oil in the same large skillet over medium heat. Add onion and cook, stirring occasionally, until lightly caramelized, about 20-25 minutes, adding a little water if the skillet becomes dry. Season them with sea salt and freshly cracked black pepper to taste. Remove from heat and set aside.
- In the same large skillet, add the remaining 1 tablespoon of olive oil. Add mushrooms once the pan is really hot. Cook for 3-4 minutes, or until golden brown. Remove from heat, and set aside.
- Cook the pasta in a large pot of well-salted boiling water according to the package instructions. Drain, reserving ½ cup of the cooking water.
- Meanwhile, steam the broccoli florets until tender, remove from heat, and set aside.
- Once the pasta is cooked, strain it and then return it to the large pot.
- Add some of the reserved cooking water, butter, lemon juice, lemon zest, broccoli, caramelized onion, roasted garlic, mushrooms, toasted pine nuts, fresh basil, sea salt, and freshly cracked black pepper to taste.
- Stir until mixed thoroughly and serve with lemon wedges and parmesan. Enjoy.