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Charred Broccoli

Charred Broccoli with Orzo, Tomato Sugo, and Parmesan Vinaigrette

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This hearty, rustic meal is inspired by some of Chef Andrea’s favorite Italian cooking preparations. Charred broccoli is roasted with crushed red pepper and served over orzo pasta with a rich, flavorful tomato sugo, or sauce. White beans add even more texture and complexity to the dish, which is finished with a tangy Parmesan vinaigrette. Pair with a refreshing glass of white wine, and you’ll swear you’re in Tuscany.
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 810
  • Protein 27g
  • Total Carb 99g
  • Total Fat 37g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • orzo
    • 3/4 cup
    • orzo
  • broccoli
    • 12 ounces
    • broccoli
  • lemon
    • 1
    • lemon
  • garlic
    • 2 cloves
    • garlic
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • sugar
    • 1/2 teaspoon
    • sugar
  • white beans
    • 1 cup
    • white beans
  • yellow onion
    • 1
    • yellow onion

What You’ll Need

  • black pepper
  • kosher salt
  • olive oil
  • 8" medium pot
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Bring a medium pot of water to a boil over high heat. Rinse beans. Rinse remaining produce. Halve cherry tomatoes. Halve broccoli lengthwise, then cut lengthwise again into 1-inch florets with long stems. Discard any remaining stem, or peel and enjoy as a snack. Halve lemon. Peel onion, halve and thinly slice. 

  2. Cook Orzo

    Cook Orzo

    Season boiling water generously with salt. Stir in orzo and cook until al dente, about 12 minutes. Drain and set aside.

  3. Char Broccoli and Make Garlic Paste

    Char Broccoli and Make Garlic Paste

    While orzo cooks, on a baking sheet, toss broccoli with crushed red pepper (skip or use half for less heat), 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Roast until charred, 15 minutes. Meanwhile, on a cutting board, mince garlic and sprinkle over ¼ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down.

  4. Make Tomato Sugo

    Make Tomato Sugo

    Heat 1 tablespoon olive oil in a medium pan over medium heat. When oil is shimmering, add onion and cook until beginning to soften, about 4 minutes. Add sugar, tomatoes, and half of garlic paste, and cook, breaking up, until very soft, 4 minutes more. Add beans and 2 tablespoons water and simmer until sauce is thickened, 2-3 minutes more. Season with ½ teaspoon salt and black pepper as desired. Remove pan from heat and set aside until Step 6.

  5. Make Vinaigrette

    Make Vinaigrette

    While sugo cooks, in a medium bowl, combine juice of 1 lemon, half of Parmesan, remaining garlic paste, ¼ teaspoon salt, and black pepper as desired. Whisk in 2 tablespoons olive oil until fully combined. Set aside. 

  6. Finish Orzo and Plate

    Finish Orzo and Plate

    Once broccoli is roasted, return pan with tomato sauce to medium heat and add orzo, remaining Parmesan, and 1 tablespoon olive oil. Stir to coat orzo, 1-2 minutes. Taste and add more salt and black pepper as desired, then divide between shallow serving bowls. Top orzo with charred broccoli and drizzle over Parmesan vinaigrette. Dig in!

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