Orecchiette Pasta with Broccoli Rabe

This spicy Italian Orecchiette pasta with Broccoli Rabe(Rapini) and Cannellini Beans is perfect springtime 🌸 dish. A true Italian dish that has so much flavor and texture. Broccoli rabe is my absolute favorite green. It’s very versatile; can be roasted, sautéed, broiled, boiled and grilled. It’s so light and refreshing.

Orecchiette pasta with Broccoli Rabe

Course: MainCuisine: Italian


Prep time


Cooking time




  • 1 large bunch broccoli rabe, washed and 2″ trimmed off stems

  • 2 tbsp olive oil

  • 8 cloves garlic, chopped

  • 1/2 lb. orecchiette pasta

  • 1 cup cannelloni bean

  • 1 cup pasta water

  • 1 tbsp lemon juice

  • 1/4 cup grated Parmigiano Reggiano

  • crushed red pepper flakes per taste


  • Cut broccoli rabe in quarters. Bring a large pot of water to boil. When it comes to a rolling boil, add broccoli rabe.
  • Blanch for about 1 1/2 – 2 minutes, drain and set aside.
  • Boil pasta and cook according to package directions for al dente. Reserve pasta water.
  • Heat skillet to medium heat and add olive oil; when hot add garlic and crushed red pepper and cook until golden (do not burn)
  • Add broccoli rabe and beans to the pan, and mix well with the garlic and oil, season with salt and pepper and cook about a minute.
  • Add pasta to the broccoli rabe. Reduce heat and stir for about 30 seconds.
  • Add reserved pasta water (start with 1/4 cup of pasta water and add more if needed), parmesan cheese and lemon juice; adjust seasoning to taste and toss another 30 seconds so that everything is mixed well, and the pasta is coated with the sauce and serve immediately!!!

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