Orecchiette Pasta with Ground Lamb, Broccolini, and Pecorino

Orecchiette Pasta with Ground Lamb, Broccolini, and Pecorino
Contributor
Orecchiette Pasta with Ground Lamb, Broccolini, and Pecorino
American Lamb Board

Orecchiette Pasta with Ground Lamb, Broccolini, and Pecorino

Switch up the flavor profiles of your favorite dishes by adding ground lamb instead of ground beef. Broccolini looks similar to broccoli, but has longer, thinner stems and smaller florets. Recipe courtesy of the American Lamb Board.

4
Servings
677
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon plus 1 teaspoon kosher salt
  • 1 Pound orecchiette pasta
  • 1 bunch broccolini (about 12 ounces), cut into 1-inch pieces
  • 3 Tablespoons extra-virgin olive oil
  • 1 1/4 Pound ground lamb
  • 4 garlic cloves, minced
  • 1/4 to 1/2 Teaspoon dried red pepper flakes
  • 3/4 Cups grated Pecorino Romano or Parmigiano-Reggiano

Directions

Bring about 6 quarts of water to a boil in a large pot and season it with 1 tablespoon of the salt. Add the pasta and cook until almost tender but still a little underdone, stirring occasionally, about 7 minutes. Add the broccolini to the pot and cook 3 minutes more, until the pasta is al dente and the broccolini is bright green and crisp-tender. Drain, reserving about ½ cup of the cooking water.

Meanwhile, heat the olive oil over medium-high heat in a Dutch oven or other large pot. Add the lamb and break it up into small chunks. Cook, stirring occasionally, until the lamb is deeply browned and a little crispy, about 10 minutes. Stir in the garlic and the pepper flakes, add the remaining teaspoon of salt, and cook about 1 minute longer.

Reduce the heat to medium-low and stir the pasta and broccolini into the pot with the lamb. Add the reserved cooking water and continue cooking about 1 to 2 minutes more, to allow the pasta to absorb the flavors. Sprinkle in about ½ cup of the cheese and stir to combine well. Serve the pasta in warm bowls with the remaining ¼ cup of cheese sprinkled over the top.

Nutritional Facts

Total Fat
40g
57%
Sugar
14g
16%
Saturated Fat
23g
96%
Cholesterol
92mg
31%
Carbohydrate, by difference
43g
33%
Protein
36g
78%
Vitamin A, RAE
17µg
2%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
91mg
9%
Choline, total
4mg
1%
Fiber, total dietary
2g
8%
Folate, total
28µg
7%
Iron, Fe
3mg
17%
Magnesium, Mg
32mg
10%
Niacin
8mg
57%
Phosphorus, P
252mg
36%
Selenium, Se
10µg
18%
Sodium, Na
511mg
34%
Water
101g
4%
Zinc, Zn
4mg
50%

Orecchiette Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Orecchiette Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.