This Orecchiette with Broccoli and Lemon is a quick vegetarian pasta made with tender broccoli, fresh lemon, garlic, Parmesan, and a pinch of red pepper flakes. Ready in just 25 minutes, it’s a fresh and flavorful weeknight dinner that packs plenty of vegetables into every bowl.
I’m All Ears for This Broccoli Orecchiette
Do you have a favorite pasta shape? Orecchiette is mine. There’s something about those tidy little “ears” that gets me every time, especially when they’re combined with garlicky Parmesan, tender broccoli, and plenty of fresh lemon.
This orecchiette with broccoli is exactly the kind of dinner I want when I’m craving something warm and nourishing but don’t have the energy for a complicated meal. This dish is rivalled in quickness and comfort only by my HNL take on Pasta e Ceci (pasta with chickpeas) or my Creamy Kale Pasta. Those are both delicious in their own right, but sometimes you just feel like eating a boatload of broccoli for dinner, ya know?
The broccoli cooks right alongside the pasta, then everything is tossed together with lemon, garlic, Parmesan, and a pinch of red pepper flakes. It’s fresh and vibrant, satisfying without feeling heavy, and ready in about 25 minutes.
Best of all, it’s made with the kind of ingredients you probably already have on hand. It’s easy enough for a regular weeknight, but the bright lemony flavour and those irresistible little pasta ears make it feel just a bit more special.
Tips for making this recipe
You're going to have to dirty up two pans to make 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.
Everything 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.
Orecchiette with Fresh Broccoli and Lemon (Vegetarian!)
Ingredients
- 1 bunch broccoli about 1 ½ lbs / 700g
- 12 ounces orecchiette
- ¼ cup extra virgin olive oil
- 4 cloves garlic thinly sliced
- 1 lemon zest and juice
- ½ teaspoon red pepper flakes
- freshly grated parmesan
Instructions
- Bring a large pot of water to the boil over high heat.
- 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.1 bunch broccoli
- Generously salt the same water, and add the orecchiette. Stir to break up the pasta, and then cook until al dente, about 12 minutes.12 ounces orecchiette
- While the pasta is cooking, heat the olive oil over medium heat in a large heavy-bottomed skillet.¼ cup extra virgin olive oil
- Add the garlic, and cook gently until fragrant, careful to not let the garlic brown.4 cloves garlic
- 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.1 lemon, ½ teaspoon red pepper flakes
- 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.
- 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.1 lemon
- Serve with freshly grated parmesan and wedges of lemon to squeeze over top.freshly grated parmesan
Notes
- Nutrition values are an estimate only
Gina SIlvestri says
I love this recipe. Its easy and the lemon zest makes it taste fresh and amazing. I also added some halved cherry tomatoes. Yum!
Katie Trant says
It's one of my favorites as well, Gina! So glad you enjoyed it as much as we do 🙂
Frances says
Great recipe, orecchiette and found whole wheat- used some sun-dried tomato and fresh herbs had on hand too. I cut the olive oil buy a lot --that is just me trying to save calories, I have a nice Tuscan flavored olive oil which is nice with this. Enjoyed it, Husband said he wants it again soon.
Lynda says
Delicious!
Angela Tait says
Great
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!
Katie Trant says
Yay! I'm so glad you enjoyed the broccoli, and all of the other recipes as well!
Nicole says
Omg this is so good! Thanks for the recipe!!
Katie Trant says
So glad you enjoyed it, Nicole! It's one of my favourites for a quick and easy weeknight dinner.
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
I love rotini too! Enjoy your summer weather, send some sunshine up here to Sweden 🙂
Jason says
Love the lemon flavor. Thanks for the great recipe.
Katie Trant says
YOu're welcome, Jason! I hope you enjoy it as much as I do!
Dianne says
Hi there! Do you think this dish, (the vegan version) would freeze well?
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!