Orecchiette with Broccoli and Lemon

This Orecchiette with Broccoli and Lemon is a vegetarian pasta dish that’s the perfect easy weeknight dinner. It’s loaded with veggies, comes together in a flash, and is simple yet still sophisticated. 

orecchiette with broccoli and lemon on a green patterned plate with lemon and parmesan

I don’t know if it’s the shifting weather, boredom with my regular routine, or what, but I’ve been craving warm food like woah these days.

Having typed that, I think it’s probably the weather, but I’ve also been experiencing this weird phenomenon where I’m like, ugh, I’m too tired to make a salad tonight! So instead I’ll make Japanese cabbage pancakes or a pasta dish or something else that’s obviously way more work than a salad but is a) warm, and b) different.

This here Orecchiette with Broccoli and Lemon, though? It’s only marginally more work than making a salad, and since it’s more broccoli than it is pasta by weight, I’m going to argue that it’s basically the same thing. (<– Just kidding. I do have two university degrees in nutrition, and say what you might about mainstream nutrition, but never have I been taught that pasta is a vegetable.)

orecchiette with broccoli and lemon in a cast iron skillet

Do you have a spirit pasta? Orecchiette is mine. I don’t know what it is, but every time I see a packet I just have to buy it. They’re just so damn cute!

Don’t get me wrong, I enjoy bowties and fusilli as much as the next guy, but those tidy, compact little ears get me every time. Broccoli is my spirit vegetable, so it was only natural to bring it together with orecchiette in this simple yet delicious Orecchiette with Broccoli and Lemon dish.

It’s my favourite kind of weeknight dinner; one that you can whip together in a matter of minutes with ingredients you’ve probably already got on hand, yet the end result is sophisticated enough that you could serve it at an impromptu dinner party.

orecchiette with broccoli and lemon on a patterned plate with lemons and parmesan

Here’s what we’ve got going on:

  • Orecchiette (heyyyy, spirit pasta!)
  • Broccoli (yay, spirit veg!)
  • Lot’s o’ lemon
  • Garlic, sliced nice n’ thin
  • Good quality olive oil
  • A pinch of red pepper flakes to spice up your life
  • All the parm you want – or sub in nutritional yeast to keep things vegan

orecchiette with broccoli and lemon portrait with a plate of pasta in front of a skillet

You’re going to have to dirty up two pans to make this Orecchiette with Broccoli and Lemon, but I think you’ll find it well worth your while. One pot does double duty for blanching broccoli and then cooking up the orecchiette (in the same water, yo!) while the other infuses thinly sliced garlic and lemon zest in olive oil.

Everybody ultimately ends up partying in the same pan with a pinch of red pepper flakes, a squeeze of lemon, and a healthy dusting of your favourite parm or parm-like substitute. Honestly, I can’t think of any good reason this shouldn’t be your very next meal.

Hey Nutrition Lady, what’s the deal with broccoli?

Broccoli is good for you, right? It is a great source of vitamin C, dietary fiber, and high broccoli consumption is thought to be beneficial in the prevention of heart disease and some cancers. Broccoli is rich in a host of anti-inflammatory phytonutrients, as well as antioxidant flavanoids and carotenoids. Like other cruciferous vegetables, broccoli is heart-healthy and also benefits our digestive health by both supporting and regulating our gut bacteria.

orecchiette with broccoli and lemon with lemons and parmesan in the background

Other pasta dishes you might enjoy: 
One-Pot Lemony Kale Spaghetti
Black Bean Noodle Bowls with Spicy Sesame Sauce
Creamy One-Pot Pasta with Peas
Creamy Cauliflower Pasta Bake

orecchiette with broccoli and lemon on a patterned plate with lemons and parmesan
5 from 3 votes

Orecchiette with Broccoli and Lemon

This quick and easy Orecchiette with Broccoli and Lemon is a perfect weeknight dinner. It's loaded with veggies, comes together in a flash, and is simple yet still sophisticated. 

Course Main Course
Cuisine American
Keyword Broccoli, pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 499 kcal
Author Katie Trant


  • 1 bunch broccoli about 1 1/2 lbs / 700g
  • 12 ounces orecchiette
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic thinly sliced
  • 1 lemon zest and juice
  • 1/2 teaspoon red pepper flakes
  • freshly grated parmesan


  1. Bring a large pot of water to the boil over high heat. 

  2. Roughly break the broccoli into florets and chop the stems. Add to the boiling water and boil for 2-3 minutes. Use a slotted spoon to remove the broccoli from the water and onto a clean kitchen towel. Allow the broccoli to cool slightly.

  3. Generously salt the same water, and add the orecchiette. Stir to break up the pasta, and then cook until al dente, about 12 minutes.

  4. While the pasta is cooking, heat the olive oil over medium heat in a large heavy-bottomed skillet. 

  5. Add the garlic, and cook gently until fragrant, careful to not let the garlic brown. 

  6. Squeeze the water from the broccoli and transfer to a cutting board. Chop the florets and stems into small pieces, and then transfer into the pan with the garlic. Add the lemon zest and red pepper flakes. 

  7. When the pasta is done, use a slotted spoon to transfer it directly into the pan with the broccoli, adding a little pasta water as you do so. 

  8. Toss well, add a squeeze of lemon juice and some salt and pepper. If needed, add a bit of extra pasta water to thin it out. 

  9. Serve with freshly grated parmesan and wedges of lemon to squeeze over top. 

Recipe Notes

  • Nutrition values are an estimate only
Nutrition Facts
Orecchiette with Broccoli and Lemon
Amount Per Serving
Calories 499 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g10%
Sodium 60mg3%
Potassium 719mg21%
Carbohydrates 77g26%
Fiber 7g28%
Sugar 5g6%
Protein 15g30%
Vitamin A 1020IU20%
Vitamin C 150.8mg183%
Calcium 102mg10%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.



  1. J says

    This is a really nice dish (cooked it for the second time tonight). In fact I think it’s the only dish I’ve *ever* had where I actually enjoyed the broccoli it contained, rather than just tolerated it!

    Thank you for the recipe, and all the other awesome ones too. Your emails really give me inspiration to try new (and healthy) things!

  2. Nicolás says

    I just tried it with rotini, which was the pasta I had in hand, and it was great! It’s summer here in Argentina, so I found it perfect, it is fresh and delicious!

    • Katie Trant says

      Hey Dianne, you know, I’m not sure that it would. I’m normally a huge fan of freezing leftovers, but in this case since there isn’t a sauce per se, I think the pasta might dry out. So I’m not optimistic it would freeze well, but truly there’s only one way to find out!

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