Orecchiette with Broccoli — cooking, easy recipes for weeknights

Orecchiette pasta with broccoli tossed in garlic olive oil, lemon zest and grated Parmesan in a rustic bowl for a weeknight dinner

Bright, comforting, and ready in about 20 minutes, this orecchiette with broccoli is a perfect example of cooking, easy recipes that taste like they took a lot more effort than they actually did. Small pasta, garlicky olive oil, lemon zest, and plenty of freshly grated Parm come together into a cozy, family-friendly bowl that everyone will ask for again.

Why this recipe works

The magic here is a simple technique: cook the broccoli in olive oil and stock until tender, boil the pasta at the same time, then finish the pasta in the skillet so it soaks up the sauce. That way the orecchiette becomes perfectly coated and slightly creamy from the starchy cooking water. This is one of those cooking, easy recipes that delivers big flavor from a handful of pantry staples.

Overhead skillet with garlic slices and red pepper flakes sizzling in olive oil

Ingredients

  • 1 lb broccoli florets, cut into small pieces
  • 8 oz orecchiette (or small shells)
  • 3 tbsp extra virgin olive oil
  • Few cloves of garlic, thinly sliced
  • 1 1/4 cup chicken stock
  • Zest and juice of 1/2 lemon
  • 1 tbsp butter
  • About 1/2 cup starchy cooking water
  • Plenty of freshly grated Parm
  • Salt, black pepper, and a pinch of red pepper flakes to taste
Grating lemon zest over broccoli florets in a skillet using a handheld grater

Method — quick and reliable

  1. Bring a large pot of salted water to a boil.
  2. In a large skillet, warm the olive oil and add the thinly sliced garlic. Let it sizzle gently, then add red pepper flakes if desired.
  3. Add the chopped broccoli and cook for a couple minutes, then stir in lemon zest for brightness.
  4. Pour in the chicken stock and let the broccoli simmer. At this point, add the orecchiette to the boiling water so they cook simultaneously for about 8 to 9 minutes.
  5. When the broccoli is tender, toss in a splash of the starchy pasta water, a dab of butter, a squeeze of lemon juice, and most of the grated Parm.
  6. Add the pasta to the skillet when it is very al dente. Finish cooking together for 2 to 3 minutes so the sauce clings to the pasta.
  7. Season with salt and black pepper, finish with extra Parm and a drizzle of olive oil, and serve warm.
Hand pouring liquid into a skillet of chopped broccoli with a wooden spoon

Variations and serving ideas

  • Add chopped anchovies and toasted pine nuts for a savory, umami boost.
  • For a crispy twist, long-skillet sauté the broccoli and pasta until golden and slightly crunchy.
  • Swap chicken stock for vegetable stock to keep it vegetarian.
  • Serve with a simple green salad or crusty bread for soaking up the sauce.
Top-down view of finished orecchiette with broccoli and grated Parmesan in a skillet

Chef's tips for success

  • Cut broccoli small so it melts into the sauce and evenly coats the pasta.
  • Reserve pasta water — its starch is the secret to a silky finish.
  • Use good Parm. It adds creaminess without overpowering the lemon and garlic.
  • Add salt in stages — to the pasta water, to the broccoli while it cooks, and to the finished dish if needed.
Hands presenting a bowl of orecchiette with broccoli on a floral plate, ready to serve

Make it tonight

This orecchiette with broccoli is proof that cooking, easy recipes can still be special. It’s fast, comforting, and endlessly adaptable. Keep the pantry basics on hand and this dish will become a favorite for busy weeknights and relaxed weekend dinners alike.

This article was created from the video Orecchiette with Broccoli - Easy Weeknight Recipe with the help of AI.

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