With it’s tender, juicy meatballs, crisp-tender broccolini, and creamy ricotta, this Pasta with Broccolini and Chicken Meatballs is – hands down – one of the best pasta dishes you’ll make. Coming in at 613 calories per serving, it is one of the better choices you can make when it comes to pasta. And, when you consider how seriously flavorful it is and how decadent it feels, that’s pretty noteworthy. Plus, you’ll actually be getting some fresh nutrients with all of that broccolini. Using orecchiette means that you won’t risk your noodles being mushy and some red pepper flakes lend a welcomed kick. With a short ingredients list (costing about $12 to make) and 25 minutes active time, this dish is a total winner.
Tips (unsponsored): We find our ricotta, orecchiette and sweet Italian chicken sausage at Trader Joe’s, but you can also use sweet Italian turkey sausage. We also find our broccolini at Trader Joe’s – it is beautifully trimmed and packaged and we use the whole package.
Have your kids help you sprinkle each dish with parmesan. As you prepare and enjoy this pasta with those you love, teach them a few things about the ingredients:
- Broccolini has vitamin C, which improves your collagen, helping your skin and bones stay strong.
- Broccolini also has lots of potassium, which helps keep your nervous system healthy.
- Ricotta cheese is a good source of phosphorus, which helps you have energy.
We can’t help think of Italy when we think of orecchiette, broccolini and olive oil, so let’s learn a few things about Italy and it’s people:
- The proper name for Italy is actually “the Italian Republic.”
- Pasta dates back to the 4th century BC.
- The story of Pinocchio was first distributed in a newspaper in Italy.
Adapted from: Pasta with Turkey Meatballs
- Kosher salt
- 12 ounces orecchiette pasta
- 2 bunches broccolini, cut into bite-size pieces
- 8 ounces sweet Italian chicken or turkey sausage, casings removed
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 1 large egg
- Freshly ground pepper
- ¼ cup ricotta or
- ¼ cup parmesan cheese
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking (cook pasta about 8 minutes, add broccolini and cook 2 minutes more). Reserve 1 cup cooking water, then drain the pasta and broccolini.
- Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels.
- Add the remaining 3 tablespoons olive oil to the pot, the garlic, red pepper flakes and ½ teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper.
- Divide the pasta among bowls. Sprinkle with the cheese, dollop with ricotta, and drizzle with olive oil.
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