Orecchiette with Broccolini and Almonds

Italian Entrée
25 min.
4 Servings
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Orecchiette—everyone’s favorite ear-shaped pasta—shines when combined with nuts, veggies and soft cheeses. This recipe for orecchiette pasta with ricotta uses broccolini and almonds for a dish sure to win over any pasta lover.


  • ½ cup Blue Diamond almonds, low sodium, lightly salted
  • 12 oz. Giant Eagle Life's Getting Fresher broccolini
  • 6 cloves garlic
  • 1 lb. Market District No. 92 semolina orecchiette
  • 2 Tbsp. Market District extra virgin olive oil
  • ½ tsp. Giant Eagle chili flakes
  • ¾ tsp. kosher salt
  • 8 oz. Giant Eagle whole milk ricotta cheese
  • 1 oz. Frigo shaved Parmesan


  Prep Time: 10 min. • Cook Time: 15 min.

Bring a large pot of salted water to a boil. Roughly chop almonds, trim the bottom of the broccolini, and cut into 1½-inch lengths. Peel and thinly slice garlic cloves.

Add pasta to the water and cook according to the package directions. Add broccolini for the last 2 minutes of cooking time. Drain the pasta and broccolini.

When the pasta has two minutes left to cook, heat a large frying pan over medium heat. Once hot, add the olive oil and the sliced garlic. Cook, stirring often, until softened and just starting to brown, about 1 minute. Add the crushed chili flakes, pasta, and broccolini. Add salt and toss well to combine.

Divide between 4 bowls. Top with the ricotta, almonds, and Parmesan.

Approximate Nutritional Information (Per serving): Calories 740, Fat 29g, Sat Fat 8g, Trans Fat 0g, Cholesterol 30mg, Sodium 1040mg, Total Carbohydrate 97g, Fiber 9g, Sugars 5g, Protein 29g


ALLERGEN INFORMATION: Peanut-Free, Soy-Free, Egg-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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