Orecchiette with Broccoli Rabe, Ricotta & mixed Vegetables

This is an easy one dish meal with everything you need all on one plate – my favorite kind of meal!

It is basically just a pasta dish with sauteed vegetables & ricotta, with broccoli rabe as the main ingredient. Broccoli Rabe is a cruciferous vegetable that looks a lot like broccoli. The leaves, buds and stems are all edible, but the leaves tend to be a bit bitter – (but in a good way) – so use as desired. The bitterness is mellowed out by the pasta and ricotta. Other vegetables I included were tomatoes, peppers & mushrooms.


3-4 cups broccoli rabe (cut into pieces)

1 cup of red or yellow peppers  (sliced)

2 cups of tomatoes (if cherry, then halved – for larger tomatoes cut into pieces)

2 cups of mushrooms (sliced)

2 – 3 TB. olive oil (and extra to drizzle on top)

1 cup of ricotta cheese

1/2 cup of parmesan cheese (grated)

2 TB. of dried or fresh Italian herbs

4 – 6 cups of orecchiette pasta

Salt & pepper to taste

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Cook up the pasta according to the directions on the package. (I used orecchiette, but any pasta shape works)

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Cut your vegetables into pieces and saute in a few TB. of olive oil until just tender and slightly golden.

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Put the ricotta cheese in a small bowl and stir in 1/4 cup of the parmesan cheese, half the herbs and salt & pepper. Arrange your warm cooked pasta on a platter and scatter most of the the vegetables on top. (reserve some for the top)

Add a few spoonfuls of ricotta cheese over that and stir in lightly. Add the rest of the vegetable pieces and top with the remaining parmesan, salt & pepper.  Finally add a drizzle of olive oil over the dish.

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Serve and enjoy!

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