Go Back
+ servings
Veggie Orecchiette with Fresh Breadcrumbs

Veggie Orecchiette with Breadcrumbs

This Veggie Orecchiette with Breadcrumbs will make you feel like you’re sitting on a patio overlooking the hills of Tuscany.
5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 554kcal

Ingredients
 

  • 2 bunches kale (stems trimmed)
  • 5 Tablespoons olive oil (divided, plus more for drizzling)
  • 2 - 3 slices day old bread (or 1 cup store bought bread crumbs)
  • 3 cloves garlic, minced (divided)
  • 3 Tablespoons unsalted butter
  • 2 stalks celery (finely chopped)
  • 3 small carrots (finely chopped)
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • Black pepper
  • 1/2 cup water plus reserved pasta water
  • 1 lb. orecchiette or mini shell pasta
  • 1 cup shredded Parmesan

Instructions

  • Bring a large pot of salted water to a boil. Add kale to the pot and cook for 4 minutes. Remove kale with tongs, reserving the excess water. Drain kale in a colander and leave it there to cool. Once cool, squeeze kale to let out excess water. You'll be shocked how much water will come out of those leaves! It's like squeezing a sponge! Transfer to a cutting board and finely chop.
  • (If you're using store bought crumbs you can skip this step altogether.) Meanwhile, heat 3 Tablespoons olive oil in a medium sized skillet over medium heat. Use a food processor to pulse the bread slices into fine crumbs. Add breadcrumbs to the hot oil and stir to coat. Cook for about 4 minutes, stirring occasionally. Add one minced garlic clove to the mixture. Stir and cook for an additional 3-4 minutes or until mixture is browned and crispy. Place crumbs in a bowl or plate lined with a paper towel.
  • In the same skillet, add butter and remaining 2 Tablespoons olive oil. Add celery and carrots and cook until softened, about 4 minutes. Add remaining minced garlic and red pepper flakes and cook until fragrant, about 1 minute. Add kale and 1/2 cup water to the skillet and cook until heated through, about three minutes. Season with Kosher salt and fresh ground pepper.
  • Meanwhile, bring the kale water back to a boil and cook the orrechiette according to package directions. Drain orrechiette, but be sure to reserve 2 cups of the pasta water!
  • Place orecchiette back in the pot then stir in kale and carrot mixture. Add about a 1/2 cup of the pasta water back to the pot and stir to coat. Add cheese and stir. Continue to add additional pasta water until the pasta is well coated and smooth. Divide among bowls, sprinkle with breadcrumbs, and drizzle with additional olive oil if desired.

Notes

  • The key to this dish is to build flavor with every step. After boiling the kale, use the same water to cook the pasta. After the pasta is cooked, reserve some of the liquid to coat the pasta in the end.
Course Main Dish
Cuisine Italian
Keyword easy veggie pasta, roasted vegetable pasta

Nutrition

Calories: 554kcal | Carbohydrates: 67g | Protein: 19g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 369mg | Potassium: 472mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8895IU | Vitamin C: 43mg | Calcium: 353mg | Iron: 2mg
Did You Make This Recipe?Leave a review, Mention @NeighborFoodie, or tag #neighborfoodies!