Baked Whole Wheat Orecchiette with Broccoli, Asparagus & Peas

By Antcri742

Details

Servings 1
Adapted from locallemons.com

Preparation

Step 1

Baked Whole Wheat Orecchiette with Broccoli, Asparagus & Peas | Local Lemons

Baked Whole Wheat Orecchiette with Broccoli, Asparagus & Peas

against a good mac and chz). This baked dish combines first-of-the-season asparagus, fresh broccoli, roasted garlic and peas, with high-quality Asiago and Romano cheeses, and some homemade breadcrumbs. Not too unhealthy, right? I

One note – although it would be much quicker, don’t skip the roasting step. The caramelized vegetables are what makes this dish so special.

Ingredients for Baked Whole Wheat Orecchiette with Broccoli Asparagus and Peas

1 lb Whole Wheat Orecchiette (

Farfalle, Fusilli or Penne would also work well – the important thing is that they are whole wheat)

Preheat the oven to 425F

I’ll probably mention this many, many times – make sure your vegetables are DRY before you roast them. It really makes a huge difference in how they cook,

Put the broccoli, asparagus and garlic on a baking sheet covered in foil. Add a generous amount of olive oil, salt and pepper. Toss with your hands to coat. Put in the top half of your oven for about 25 min. When it’s done, toss with your more expensive olive oil and the lemon juice.

Cook the orecchiette in salted boiling water until it’s

done. When the pasta is about 4 min. away from being drained, add the peas to the boiling water. Drain and set aside. I had a day-old loaf of whole wheat bread hanging around, so that’s what I used for the breadcrumbs. Take about a quarter of a loaf, and pulse it in a food processor. When it gets small, empty onto a foiled baking sheet, add a little olive oil, salt and pepper, and coat evenly.

Add it to the oven for just a few minutes. Normally I make breadcrumbs at a much lower heat, but since the oven was doing the important job of roasting the veggies, I made do and just kept an eye on the breadcrumbs. It took about 5 min.

Lower the heat of the oven to 350F

In a large roasting pan, add the cooked pasta, the vegetables, a good drizzle of olive oil, the Asiago cheese, and half of the Romano cheese. Add about ½ cup of the breadcrumbs.

make 5 large servings, but we were hungry, so it was enough for Alejandro and I for two dinners each. He insisted that I mention how this dish was just as good, if not better, on the second night.

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