Jump to Recipe Print RecipeAs I stood in my kitchen, the aroma of sautéed Brussels sprouts mingled with the earthy scent of garlicky olive oil, instantly brightening my mood. This 30-Minute Orecchiette Pasta with Broccoli and Chickpeas is my go-to weeknight savior, effortlessly combining fresh vegetables with a splash of white wine. One of the best parts? It’s not just a breeze to whip up; it’s packed with nutrition and flavor that even the pickiest eaters can’t resist. With versatile options to swap out vegetables or add a creamy pesto twist, you can customize this hearty dish to your liking! Ready to discover a new favorite that’ll make dinner planning a joy rather than a chore? Why Is Orecchiette Pasta a Must-Try? Simplicity at Its Core: This delicious dish comes together in just 30 minutes, making it perfect for busy weeknights. Customizable Options: You can easily tailor it to your tastes by swapping in your favorite seasonal vegetables or using leftover ones. Wholesome Goodness: Packed with fiber-rich broccoli and protein-rich chickpeas, it’s as nourishing as it is tasty. Creamy Indulgence: A dollop of pesto elevates each bite, offering a delightful creamy finish that everyone will love. If you’re in the mood for other pasta inspirations, check out my Egg Macaroni Pasta or Pea Bacon Pasta for even more delicious ideas! Orecchiette Pasta with Broccoli Ingredients For the Pasta • Orecchiette Pasta – A unique shape that holds sauce and veggies beautifully; gluten-free options are available. • Sea Salt – Essential for seasoning the pasta water to enhance flavor. For the Vegetables • Extra-Virgin Olive Oil – Rich and fruity, it prevents sticking and adds depth to the dish. • Brussels Sprouts – Offers an earthy flavor; substitute with green beans or asparagus if preferred. • Kale Stems – Adds a satisfying crunch; any leafy greens like Swiss chard can work too. • Broccolini – Brings a subtle bite; feel free to swap with regular broccoli or even zucchini. For Flavor Enhancement • White Wine or Vegetable Broth – Elevates the dish with depth and complexity; stick with broth for a non-alcoholic version. For the Protein • Cooked Chickpeas – Adds heartiness and protein; can be replaced with lentils or omitted for a lighter dish. For the Creamy Finish • Creamy Kale Pepita Pesto – Provides a luscious texture; store-bought pesto is a convenient alternative. • Pecorino or Parmesan Cheese (optional) – A sprinkle for indulgence; skip for a vegan version. Seasoning • Black Pepper – Freshly ground for a flavor boost; adjust the quantity according to taste. This vibrant Orecchiette Pasta with Broccoli is not only quick to prepare but also packed with nourishing ingredients that will leave you and your loved ones satisfied and happy! Step‑by‑Step Instructions for Orecchiette Pasta with Broccoli Step 1: Cook the Orecchiette Start by bringing a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package instructions until al dente, typically about 8–10 minutes. Once done, drain the pasta, reserving a cup of the pasta water, and drizzle with extra-virgin olive oil to prevent sticking. Step 2: Sauté the Vegetables In the same pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the trimmed Brussels sprouts, kale stems, and broccolini stems, sprinkling with sea salt. Sauté for about 8–10 minutes, stirring occasionally until they are tender but still vibrant in color, creating an aromatic base for your Orecchiette Pasta with Broccoli. Step 3: Add the Remaining Veggies Next, stir in the broccolini florets to the sautéed vegetables in the pot. Continue cooking for another 3–5 minutes, allowing all the veggies to become tender and fragrant. Keep an eye on the colors; they should brighten beautifully while maintaining some crunch for texture in the delicious Orecchiette Pasta with Broccoli. Step 4: Deglaze with Wine or Broth Pour in ½ cup of white wine and stir, scraping any browned bits off the bottom of the pot to infuse the flavors into the mix. Allow this to cook for about 30 seconds, enabling the wine to reduce slightly. Once done, lower the heat to keep everything warm, creating a savory foundation for the pasta. Step 5: Combine Pasta and Chickpeas Gently add the drained orecchiette and cooked chickpeas into the pot, mixing everything together until heated through, about 2–3 minutes. If the mixture seems dry, add a splash of the reserved pasta water to achieve a creamy consistency. Season with salt and freshly ground black pepper to taste, enhancing the flavor of your Orecchiette Pasta with Broccoli. Step 6: Serve and Garnish To finish, serve each portion of the Orecchiette Pasta with Broccoli hot, topped with a generous dollop of creamy kale pepita pesto. If desired, sprinkle on some Pecorino or Parmesan cheese for an extra layer of richness. Enjoy the vibrant colors and hearty textures of this quick and delicious meal! Expert Tips for Orecchiette Pasta Cooking Timing: Ensure vegetables are tender yet crisp by adjusting cooking times; overcooking can lead to soggy greens in your Orecchiette Pasta with Broccoli. Pasta Water Sneak: Save a cup of the reserved pasta water! It’s your secret weapon for loosening the sauce later if needed, adding extra flavor. Flexible Veggies: Don’t hesitate to incorporate leftover or seasonal vegetables; this dish adapts beautifully, keeping your Orecchiette Pasta with Broccoli fresh and exciting. Wine or Broth: Use white wine for depth, but switch to vegetable broth for a non-alcoholic option; both deliver delightful results. Creamy Finish: For a richer sauce, add more pesto or substitute with a dollop of cream if desired—perfect for enhancing every mouthful! Adjust to Taste: Always season during the cooking process for balanced flavors; a pinch of salt and freshly cracked black pepper can elevate your Orecchiette Pasta with Broccoli to perfection! Make Ahead Options These Orecchiette Pasta with Broccoli are perfect for meal prep, saving you time on busy weeknights! You can cook the orecchiette and vegetables up to 24 hours in advance. Simply cool everything to room temperature, then store the cooked pasta and sautéed veggies in an airtight container in the refrigerator. To maintain quality, lightly coat the pasta with olive oil before refrigerating to prevent sticking. When you’re ready to serve, simply reheat the mixture in a pan, adding a splash of water or broth to revive the flavors, then stir in the chickpeas and pesto. In just minutes, you’ll enjoy a nutritious meal that tastes just as delicious as when freshly made! What to Serve with Orecchiette Pasta with Broccoli This delightful dish is only the beginning of a much-loved meal that will brighten any dinner table. Garlic Bread: The crispy, buttery goodness of garlic bread perfectly complements the creamy sauce, offering a satisfying crunch in every bite. It’s the ultimate sidekick for mopping up any leftover pesto. Mixed Green Salad: A fresh salad with vibrant greens and a light vinaigrette adds a refreshing crunch, balancing the richness of the pasta. Consider adding nuts or fruit for a delightful twist. Roasted Vegetables: Vibrantly roasted bell peppers, zucchini, or carrots can enhance the dish with caramelized sweetness while providing additional texture and nutrition. Lemon-Water: A chilled lemon-infused water provides a refreshing drink option, cleansing the palate between bites and brightening the whole meal experience. Grilled Asparagus: The smoky flavor of grilled asparagus pairs beautifully with the creamy pasta, introducing a lovely contrast and bringing in an earthy element. Classic Tiramisu: End your meal on a sweet note with classic tiramisu, its rich coffee flavor submerged in fluffy cream offers a delightful finish to your dinner. Storage Tips for Orecchiette Pasta with Broccoli Fridge: Store leftovers in an airtight container for up to 3 days. This keeps your Orecchiette Pasta with Broccoli fresh and ready for a quick meal. Freezer: For longer storage, freeze in a freezer-safe container for up to 2 months. To avoid freezing the creamy pesto, consider adding it fresh after reheating. Reheating: Reheat gently on the stove with a splash of water or broth to revive the flavors and creaminess. Avoid microwaving, as it can dry out the pasta. Make-Ahead: You can prep your pasta and veggies ahead of time, storing them separately in the refrigerator for up to 2 days, making dinner even quicker! Orecchiette Pasta with Broccoli Variations Feel free to get creative and customize your Orecchiette Pasta with Broccoli to match your family’s cravings or dietary needs! Gluten-Free: Swap traditional orecchiette for gluten-free pasta. This way, everyone can enjoy this flavorful dish without compromising on taste! Extra Crunch: Add roasted pine nuts or walnuts for a delightful texture contrast. The nuttiness brings an extra layer of flavor that enhances each bite. Spicy Kick: Toss in red pepper flakes to elevate the heat. A pinch can transform the dish into a lively meal that excites your tastebuds. Leafy Greens: Instead of kale stems, substitute with spinach or Swiss chard. These greens bring vibrant color and a different flavor profile to the pasta! Chickpea Swap: Replace chickpeas with white beans or lentils for a different twist. Each offers a unique taste while maintaining that hearty, protein-rich factor! Creamy Alternative: Use a nut-based cream or avocado mashed into the pesto for a dairy-free finish. Enjoy the richness while keeping it plant-based and wholesome. Veggie Variety: Mix in any seasonal veggies like asparagus, zucchini, or peas to switch up flavors. It’s a fantastic way to use leftovers and keep meals exciting. Cheese Lovers: If you’re a fan of pungent flavors, try adding crumbled feta or goat cheese instead of Pecorino. This twist creates a wonderful contrast with the vegetables. These variations not only cater to different dietary preferences but also invite culinary exploration. If you’re looking for more colorful pasta options, consider trying my delicious Egg Macaroni Pasta or vibrant Grilled Chicken Broccoli dishes! Orecchiette Pasta with Broccoli Recipe FAQs How do I choose the right broccoli? Absolutely! When selecting broccoli, look for bright green florets that are tightly closed, with no yellowing or dark spots. A good head of broccoli should feel firm and fresh to the touch. If possible, choose organic broccoli to avoid pesticides. How should I store leftovers of Orecchiette Pasta with Broccoli? Very! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Ensure that the pasta is completely cool before sealing to prevent moisture buildup. This way, your delicious Orecchiette Pasta with Broccoli stays fresh and flavorful for your next meal! Can I freeze Orecchiette Pasta with Broccoli? Of course! To freeze, allow the dish to cool completely, then transfer it to a freezer-safe container. Avoid adding pesto before freezing; instead, mix it in after reheating. Your delicious pasta can be frozen for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator, and reheat gently on the stove with a splash of water or broth. What can I do if my pasta turns out mushy? No worries! If your pasta is mushy, it’s likely that it was overcooked. Next time, aim for al dente pasta by cooking it for about 1-2 minutes less than the package instructions. If you find it mushy afterward, consider transforming it into a pasta bake by mixing with cheese, breadcrumbs, and additional vegetables, then baking until golden. Are there any dietary considerations for Orecchiette Pasta with Broccoli? Absolutely! This recipe is vegetarian-friendly and can easily be made gluten-free by using gluten-free orecchiette. If you’re concerned about dairy, simply omit the cheese and use a vegan pesto alternative. Always be cautious of any allergies, especially if using store-bought products; read labels to ensure they fit your dietary needs. Can I use different vegetables in this recipe? Yes, the more the merrier! You can swap Brussels sprouts for seasonal favorites like asparagus or zucchini. This flexibility allows you to use up what’s in your fridge, ensuring your Orecchiette Pasta with Broccoli always surprises with a new taste. Orecchiette Pasta with Broccoli: A 30-Minute Flavor Boost Try this Orecchiette Pasta with Broccoli for a quick, nutritious, and flavorful meal that everyone will love! Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 400 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Pasta8 oz Orecchiette Pasta Gluten-free options are available1 tbsp Sea Salt For seasoning pasta waterFor the Vegetables2 tbsp Extra-Virgin Olive Oil Rich and fruity8 oz Brussels Sprouts Can substitute with green beans or asparagus1 cup Kale Stems Any leafy greens like Swiss chard can work too1 cup Broccolini Substitute with regular broccoli or zucchiniFor Flavor Enhancement1/2 cup White Wine or Vegetable Broth Use broth for a non-alcoholic versionFor the Protein1 cup Cooked Chickpeas Can substitute with lentils or omit for a lighter dishFor the Creamy Finish1/2 cup Creamy Kale Pepita Pesto Store-bought pesto is a convenient alternative1/4 cup Pecorino or Parmesan Cheese Optional, skip for vegan versionSeasoningto taste Black Pepper Freshly ground Equipment Large potstirring spoon Method Step-by-Step InstructionsStart by bringing a large pot of salted water to a rolling boil over high heat. Add the orecchiette pasta and cook according to package instructions until al dente, typically about 8–10 minutes. Once done, drain the pasta, reserving a cup of the pasta water, and drizzle with extra-virgin olive oil to prevent sticking.In the same pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the trimmed Brussels sprouts, kale stems, and broccolini stems, sprinkling with sea salt. Sauté for about 8–10 minutes, stirring occasionally until they are tender but still vibrant in color.Next, stir in the broccolini florets to the sautéed vegetables. Continue cooking for another 3–5 minutes, allowing all the veggies to become tender and fragrant.Pour in ½ cup of white wine and stir, scraping any browned bits off the bottom of the pot and allowing this to cook for about 30 seconds to reduce slightly.Gently add the drained orecchiette and cooked chickpeas into the pot, mixing everything together until heated through, about 2–3 minutes. If the mixture seems dry, add a splash of the reserved pasta water.To finish, serve each portion of the Orecchiette Pasta with Broccoli hot, topped with a generous dollop of creamy kale pepita pesto. If desired, sprinkle on some Pecorino or Parmesan cheese. Nutrition Serving: 1plateCalories: 400kcalCarbohydrates: 60gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 5mgSodium: 500mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 900IUVitamin C: 100mgCalcium: 150mgIron: 3mg NotesStore leftovers in an airtight container for up to 3 days. Freeze in a freezer-safe container for up to 2 months. Reheat gently on the stove with a splash of water or broth. Tried this recipe?Let us know how it was!
