Get the Recipe 25-Minute One-Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes

Name: Get the Recipe 25-Minute One-Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 1 Tablespoon extra-virgin olive oil; 5 5 Tablespoons unsalted butter; 1 ½ 1 ½ cups yellow onion; 3-4 3-4 cloves garlic; 1 1 bunch broccolini; Pinch red pepper flakes; salt and pepper; 1 1 cup sun-dried tomatoes; 16 16 ounces dried orecchiette pasta; 5 5 cups vegetable stock; ½ ½ cup Parmesan cheese*

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
757 kcal
Course
Dinner
Cuisine
Italian

Get the Recipe 25-Minute One-Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes

Uri Fleming

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This orecchiette pasta recipe brings together sautéed onion and broccolini with sun-dried tomatoes for a delicious, vegetarian dinner. Best of all? It’s ready in just 25 minutes with minimal cleanup...the beauty of a one-pan pasta recipe!

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Ingredients

Servings

1 1 Tablespoon extra-virgin olive oil or oil from sun-dried tomatoes
5 5 Tablespoons unsalted butter divided
1 ½ 1 ½ cups yellow onion finely diced
3-4 3-4 cloves garlic finely chopped
1 1 bunch broccolini cut into 1-inch pieces (around 200 g)
Pinch red pepper flakes
salt and pepper to taste
1 1 cup sun-dried tomatoes julienned
16 16 ounces dried orecchiette pasta
5 5 cups vegetable stock
½ ½ cup Parmesan cheese* freshly shredded

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Instructions

Heat a large sauté pan or dutch oven over medium heat. Add olive oil and 2 tablespoons butter to the pan and heat to melt. Add the onion, garlic, and broccolini to the pan, stirring to coat. Add a pinch of red pepper flakes and salt (continuing to layer in salt throughout the cooking process). Let cook for 3 minutes.
Add the sun-dried tomatoes, orecchiette, and vegetable stock, stirring to combine. Bring to a low simmer and cook for 11-13 minutes until the pasta is al dente. Check the directions on the pasta package to confirm cook time. Stir frequently to cook the pasta evenly. If pasta seems to have absorbed too much liquid, you can add in about 1/4 cup more as needed.
Remove from heat and stir in remaining butter and parmesan cheese until combined. Garnish with additional parmesan cheese as desired.

Equipments used:

Notes

Sun-Dried Tomatoes: I like to use sun-dried tomatoes that are packed in oil, but the dried ones will work too.
Storage & Reheating: store any leftovers in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop, adding a little vegetable stock as needed so it doesn't dry out.
Parmesan Cheese: look for a brand specifically labeled vegetarian or made with microbial enzymes, if needed.

Nutrition Information

Show Details

Calories 757kcal (38%) Carbohydrates 114g (38%) Protein 26g (52%) Fat 24g (37%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 46mg (15%) Sodium 1429mg (60%) Potassium 1308mg (37%) Fiber 9g (36%) Sugar 20g (40%) Vitamin A 2152IU (43%) Vitamin C 55mg (61%) Calcium 254mg (25%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 757 kcal

% Daily Value*

Calories	757kcal	38%
Carbohydrates	114g	38%
Protein	26g	52%
Fat	24g	37%
Saturated Fat	12g	60%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	46mg	15%
Sodium	1429mg	60%
Potassium	1308mg	28%
Fiber	9g	36%
Sugar	20g	40%
Vitamin A	2152IU	43%
Vitamin C	55mg	61%
Calcium	254mg	25%
Iron	5mg	28%