Orecchiette with Broccoli

Name: Orecchiette with Broccoli
Yield: 6
Ingredients: 250 g of orecchiette pasta; 5 cloves of garlic, minced; 1/4 cup of olive oil (60 ml); 3 cups of broccoli florets (300 g); 1/2 tablet of chicken broth dissolved in 1 cup of hot water (240 ml); 1 1/2 cups of cherry tomatoes (240 g); 1/2 teaspoon of salt; 1 cup of grated Parmesan cheese (110 g) - for serving

1
250 g of orecchiette pasta
2
5 cloves of garlic, minced
3
1/4 cup of olive oil (60 ml)
4
3 cups of broccoli florets (300 g)
5
1/2 tablet of chicken broth dissolved in 1 cup of hot water (240 ml)
6
1 1/2 cups of cherry tomatoes (240 g)
7
1/2 teaspoon of salt
8
1 cup of grated Parmesan cheese (110 g) - for serving

Ingredients

1
250 g of orecchiette pasta
2
5 cloves of garlic, minced
3
1/4 cup of olive oil (60 ml)
4
3 cups of broccoli florets (300 g)
5
1/2 tablet of chicken broth dissolved in 1 cup of hot water (240 ml)
6
1 1/2 cups of cherry tomatoes (240 g)
7
1/2 teaspoon of salt
8
1 cup of grated Parmesan cheese (110 g) - for serving

Directions

1
In a large pot, bring 3 liters of water to a boil with 1 tablespoon of salt at high heat
2
Add the pasta and cook without covering until al dente (14 minutes)
3
Meanwhile, in a medium pot, sauté the garlic in olive oil at high heat until soft (3 minutes)
4
Add the broccoli and cook, stirring for 2 minutes
5
Add the chicken broth, cover, and simmer
6
Reduce heat and cook until the broccoli is tender (about 10 minutes)
7
Add the cherry tomatoes and salt, stir, and cook for 1 minute
8
Drain the pasta, transfer to a bowl, and combine with the broccoli
9
Sprinkle with Parmesan cheese and serve
10
346 calories per serving