Go Back
–+ servings
Orecchiette Pasta with Broccoli

Orecchiette Pasta with Broccoli: Quick & Flavorful Delight

This Orecchiette Pasta with Broccoli is a vibrant, quick dish that brings the family together with its nutritious ingredients and delicious flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Orecchiette Pasta Substitute with gluten-free pasta for gluten-free option.
For the Vegetables
  • 2 cups Brussels Sprouts Can substitute with green beans or asparagus.
  • 1 cup Kale Stems Feel free to replace or omit.
  • 1 cup Broccolini Regular broccoli can be used.
For Flavor
  • 2 tablespoons Extra-virgin Olive Oil Other oils like avocado can be used.
  • 1 cup White Wine or Vegetable Broth Use more broth for a non-alcoholic version.
For the Protein
  • 1 can Chickpeas Can substitute with cannellini beans.
For the Sauce
  • 1 cup Creamy Kale Pepita Pesto Swap with traditional basil pesto if desired.
  • 1/4 cup Pecorino or Parmesan Cheese Skip for a vegan delight.
For Seasoning
  • to taste Sea Salt
  • to taste Black Pepper

Equipment

  • Large pot
  • Colander

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil. Add the orecchiette pasta and cook according to package instructions until al dente, about 9–11 minutes. Drain and toss with olive oil.
  2. Heat 2 tablespoons of olive oil in the same pot over medium heat. Add Brussels sprouts, kale stems, and broccolini stems; season with sea salt. Sauté for about 10 minutes until vegetables are tender.
  3. Stir in the broccolini florets and sauté for an additional 3–5 minutes until vibrant and tender.
  4. Pour in a splash of white wine or vegetable broth to deglaze the pot, scraping the bottom. Cook for about 30 seconds to infuse flavors.
  5. Add the drained pasta and chickpeas, folding together. Heat for 2–3 minutes, adjusting seasoning as necessary.
  6. Serve in warm plates, topped with creamy kale pepita pesto and a sprinkle of cheese if desired.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 10mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 80mgCalcium: 150mgIron: 3mg

Notes

For best results, chop all vegetables uniformly and adjust seasonings gradually. Cool leftovers before storing.

Tried this recipe?

Let us know how it was!