white bowl with orecchiette pasta next to another bowl and white linen

One Pan Orecchiette Pasta with Broccolini and Sun-Dried Tomatoes

  • Author: Becca | Fork in the Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian


This easy one-pan vegetarian meal is perfect for those weeknights when you don’t know what to make. With a few pantry ingredients, it comes together in about 20 minutes.



  • 5 TBSP unsalted butter, divided
  • 1 TBSP extra-virgin olive oil
  • 1 1/2 cups yellow onion, diced
  • 34 garlic cloves, finely chopped
  • 1 bunch broccolini, cut into 1-inch pieces (~1 cup)
  • Red pepper flakes, to taste
  • Salt and pepper, to taste
  • 1 cup sun-dried tomatoes, julienned 
  • 16 oz. dried orecchiette pasta
  • 5 cups vegetable stock
  • 1/2 cup parmesan cheese, freshly shredded


  1. Heat a large sauté pan or dutch oven over medium heat. Add 2 TBSP butter and the olive oil and let 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.
  2. 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, stirring occasionally. If pasta seems to have absorbed too much liquid, you can add in about 1/4 cup more. 
  3. Remove from heat and stir in remaining butter and parmesan cheese until combined. Garnish with additional parmesan cheese. 


I like to use the sun-dried tomatoes that are packed in oil, but the dried ones will work too.

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian


  • Serving Size: 1
  • Calories: 392
  • Sugar: 6.7g
  • Sodium: 1270mg
  • Fat: 27.1g
  • Carbohydrates: 31.8g
  • Fiber: 2.8g
  • Protein: 13.5g

Keywords: vegetarian, one pan, easy, quick, weeknight, one pot

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