Description
One pan orecchiette pasta is a hearty, flavorful, and convenient dish where the pasta cooks directly in the pan with vegetables, protein, and broth. The result is a creamy, comforting meal with minimal cleanup, perfect for busy weeknights.
Ingredients
- 12 oz orecchiette pasta (uncooked)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, chopped
- 8 oz Italian sausage or plant-based alternative (optional)
- 2 cups broccoli or kale, chopped
- 1 cup cherry tomatoes or sun-dried tomatoes, halved or chopped
- 4 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- In a large, deep skillet or sauté pan, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté for 2–3 minutes until softened.
- If using sausage, add it now and cook until browned.
- Stir in the uncooked orecchiette, broth, and a pinch of salt and pepper. Bring to a simmer.
- Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Add chopped broccoli or kale and tomatoes in the last 5 minutes of cooking. Stir to combine.
- Once the pasta is fully cooked, stir in grated Parmesan cheese. Adjust seasoning to taste.
- Garnish with herbs and red pepper flakes if desired. Serve warm.
Notes
Skip the sausage for a vegetarian option or add white beans for protein.Stir in cream or ricotta at the end for a creamy version.Add mushrooms with the onion for earthy flavor.Switch greens to spinach, Swiss chard, or arugula for variety.Try Pecorino Romano or goat cheese instead of Parmesan.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 750mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 20mg
