Orecchiette with Broccoli, Mushrooms and Roasted Garlic in a Light Lemon Butter Sauce

• 1 bulb of roasted garlic, chopped
• 2 tbsp pine nuts, toasted
• 2 tbsp olive oil, divided
• ½ yellow onion, diced into big chunks
• ½ lb cremini mushrooms, sliced
• Orecchiette, prepared per instructions, reserving  ½ cup of cooking water
• 1 cup of broccoli florets, steamed
• 2 tbsp butter
• Juice of one lemon
• 1 tsp lemon zest
• 1 tbsp basil, chopped
• Sea salt and fresh cracked pepper, to taste

Serving:

• Lemon wedges
• Parmesan cheese, finely grated

How to Make Orecchiette with Broccoli, Mushrooms, and Roasted Garlic in a Light Lemon Butter Sauce

Prepare the roasted garlic. Click the link for recipe instructions.

In a dry, large skillet over medium heat, toast pine nuts for 5 minutes or until golden brown. Remove them from the skillet and set aside.

Heat 1 tablespoon of olive oil in the same large skillet over medium heat. Add onion and cook, stirring occasionally, until lightly caramelized, about 20-25 minutes, adding a little water if the skillet becomes dry. Season them with sea salt and freshly cracked black pepper to taste. Remove from heat and set aside.

In the same large skillet, add the remaining 1 tablespoon of olive oil. Add mushrooms once the pan is really hot. Cook for 3-4 minutes, or until golden brown. Remove from heat, and set aside.

Cook the pasta in a large pot of well-salted boiling water according to the package instructions. Drain, reserving ½ cup of the cooking water.

Meanwhile, steam the broccoli florets until tender, remove from heat, and set aside.

Once the pasta is cooked, strain it and then return it to the large pot.

Add some of the reserved cooking water, butter, lemon juice, lemon zest, broccoli, caramelized onion, roasted garlic, mushrooms, toasted pine nuts, fresh basil, sea salt, and freshly cracked black pepper to taste.

Stir until mixed thoroughly and serve with lemon wedges and Parmesan. Enjoy.