mediterranean

Sausage and Broccoli Rabe Orecchiette

Name: Sausage and Broccoli Rabe Orecchiette
Yield: 1 serving
Cuisine: mediterranean
Ingredients: 58 g dry orecchiette; 73 g Italian pork sausage, casing removed; 124 g broccoli rabe, chopped; 9 g olive oil; 5 g garlic, minced; 8 g lemon juice; 15 g Pecorino Romano, finely grated; 0.39 g red pepper flakes; 0.77 g salt; 0.39 g black pepper

This steamed dish pairs dry orecchiette with Italian pork sausage, casing removed, broccoli rabe, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

30 g Protein

57 g Carbohydrates

35 g Fat

6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

58g dry orecchiette 215 kcal
73g Italian pork sausage, casing removed 241 kcal
124g broccoli rabe, chopped 42 kcal
9g olive oil 80 kcal
5g garlic, minced 7 kcal
8g lemon juice 2 kcal
15g Pecorino Romano, finely grated 58 kcal
0.19 tsp (0g) red pepper flakes 0 kcal
0.39 tsp (1g) salt 0 kcal
0.19 tsp (0g) black pepper 1 kcal

Cooking instructions

dry orecchiette
Bring a pot of salted water to a boil. Cook orecchiette until al dente, reserving 1/4 cup pasta water.
Italian pork sausageolive oil
While pasta cooks, heat olive oil in a skillet over medium heat. Add sausage and break into small pieces; cook 5-6 minutes until browned.
garlicred pepper flakes
Add garlic and red pepper flakes; cook 30 seconds until fragrant.
broccoli rabesalt
Add broccoli rabe and a pinch of salt. Splash in reserved pasta water and cover; steam 2-3 minutes until tender.
lemon juice
Toss drained pasta into the skillet with lemon juice. Cook 1 minute, adding a little more pasta water if needed to coat.
Pecorino Romanoblack pepper
Off heat, stir in grated Pecorino and serve with extra black pepper.