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Charred Vegetable Orecchiette

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  • 1 (1 1/2 lb.) head cauliflower, cut into small florets (about 5 cups)

  • 13 ounces fresh broccoli rabe (1 or 2 bunches), ends trimmed and coarsely chopped (about 5 cups)

  • 1/4 cup, plus 1 Tbsp., olive oil

  • 2 tablespoons thinly sliced garlic

  • 7 drained canned anchovy fillets, finely chopped

  • 1 teaspoon finely chopped fresh rosemary

  • 12 ounces whole-wheat orecchiette pasta

  • 1 1/2 teaspoon kosher salt

  • 1/2 teaspoon coarsely ground pepper

  • 2 teaspoons white wine vinegar

  • 1/3 cup finely shredded pecorino Romano cheese

Per Serving:

361 calories; fat 14g; saturated fat 3g; cholesterol 8mg; fiber 8g; protein 14g; carbohydrates 50g; sugars 2g; sodium 792mg; iron 4mg; calcium 157mg.

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