5.0 from 27 votes
Get the Recipe 25-Minute One-Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 757 kcal
Course:
Dinner
Cuisine:
Italian
Ingredients
- 1 Tablespoon extra-virgin olive oil or oil from sun-dried tomatoes
- 5 Tablespoons unsalted butter divided
- 1 ½ cups yellow onion finely diced
- 3-4 cloves garlic finely chopped
- 1 bunch broccolini cut into 1-inch pieces (around 200 g)
- Pinch red pepper flakes
- salt and pepper to taste
- 1 cup sun-dried tomatoes julienned
- 16 ounces dried orecchiette pasta
- 5 cups vegetable stock
- ½ cup Parmesan cheese* freshly shredded
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.