Orecchiette Pasta with Broccoli

There’s something utterly comforting about a simple pasta dish that sings with bright vegetables, garlicky heat, and a dusting of cheese. This Orecchiette Pasta with Broccoli recipe is exactly that: approachable, quick, and delicious enough for weeknights yet pretty enough for guests. Tender orecchiette catch little pockets of sauce and flecks of shallot, while crisp-tender broccoli florets bring a fresh, green pop. It’s a recipe that’s flexible, satisfying, and surprisingly elegant for how little hands-on time it requires.

Why you’ll love this version

• Fast and unfussy: Ready in about 25–30 minutes from start to finish.
• Balanced flavors: Sweet shallots, aromatic garlic, and a little crushed red pepper for warmth.
• Great texture: Orecchiette’s “little ears” cradle small bits of broccoli and cheese for every bite.
• Simple pantry ingredients: You likely have everything you need on hand.

Ingredients

• 1 head of broccoli florets, tough stem discarded
• 2 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 12 ounces orecchiette pasta
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 cup parmesan cheese, freshly grated
• 1 teaspoon crushed red pepper flakes, if desired

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander
• Chef’s knife and cutting board
• Tongs or slotted spoon

Before you start

Trim the broccoli into bite-sized florets and discard the tough stem. Finely chop the shallots and mince the garlic so everything cooks evenly and quickly. Measure the pasta and cheese so you can move through the recipe without stopping.

Orecchiette Pasta with Broccoli — Step-by-step Instructions

1. Bring a large pot of water to a rolling boil. Add a pinch of salt to the water, then add 12 ounces orecchiette pasta. Cook according to package instructions until the pasta is al dente — usually about 9–12 minutes depending on the brand. Reserve about 1/2 cup of the starchy pasta cooking water before you drain.
2. While the pasta cooks, heat a large skillet over medium heat and add 2 tablespoons extra virgin olive oil. Once the oil shimmers, add the finely chopped shallots to the pan.
3. Sauté the shallots for about 2–3 minutes, stirring occasionally, until they are soft and translucent but not browned.
4. Add 2 minced garlic cloves to the skillet with the shallots and cook for 30–45 seconds, stirring constantly, until the garlic becomes fragrant. Take care not to burn the garlic.
5. Increase the heat slightly to medium-high and add the broccoli florets to the skillet. Toss to coat them in the oil, shallots, and garlic. Cook the broccoli for about 4–6 minutes, stirring occasionally, until it is crisp-tender—the florets should be bright green and easily pierced with a fork but still hold some bite.
6. Once the pasta is al dente, drain it using a colander, reserving the 1/2 cup of pasta cooking water you set aside earlier.
7. Add the drained orecchiette directly to the skillet with the broccoli and toss to combine. If the pan looks dry, add a splash of the reserved pasta cooking water to help the ingredients come together and create a light sauce.
8. Season the pasta and broccoli mixture with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Toss thoroughly so the seasoning is distributed evenly.
9. Stir in 1/4 cup freshly grated parmesan cheese, tossing until the cheese melts slightly and coats the pasta and broccoli. If you like a touch of heat, sprinkle in 1 teaspoon crushed red pepper flakes and toss again to incorporate.
10. Taste and adjust seasoning if needed. If the mixture needs more moisture, add a little more reserved pasta water, one tablespoon at a time, until you reach your preferred consistency.
11. Serve the Orecchiette Pasta with Broccoli immediately, finishing with an extra dusting of grated parmesan if desired.

Make-ahead and storage tips

• To store: Cool the pasta to room temperature, then transfer to an airtight container and refrigerate for up to 3 days.
• To reheat: Gently rewarm in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Microwave reheating works too—add a tablespoon of water and cover to prevent drying out.
• If you plan to make this ahead for a gathering, undercook the broccoli slightly and finish tossing with cheese and seasoning just before serving to preserve texture and brightness.

Flavor variations and add-ins

• Add toasted pine nuts or chopped walnuts for crunch.
• Stir in a handful of baby spinach or arugula at the end for extra greens.
• Toss in roasted cherry tomatoes for a sweet-acid counterpoint.
• For a creamier finish, stir in a splash of cream or a spoonful of ricotta right before serving.

Serving suggestions

This Orecchiette Pasta with Broccoli pairs wonderfully with crusty bread and a simple green salad. For a heartier meal, serve alongside grilled vegetables or a light protein of your choice. A crisp white wine or sparkling water with a lemon wedge complements the bright flavors nicely.

Notes on ingredients

Use freshly grated parmesan for the best texture and flavor—pre-grated varieties often include anti-caking agents that prevent the cheese from melting smoothly. Freshly ground black pepper makes a noticeable difference over pre-ground pepper. If you prefer less heat, omit the crushed red pepper flakes or reduce to 1/4 teaspoon.

Final thoughts

This Orecchiette Pasta with Broccoli is a weeknight workhorse: quick to pull together, forgiving, and full of straightforward flavor. The orecchiette shapes cradle the broccoli and cheese so every forkful has a bit of everything. Whether you’re cooking for yourself, family, or friends, this dish feels thoughtful without being fussy. Keep the ingredients simple, follow the step-by-step method, and you’ll end up with a satisfying pasta that’s both fresh and cozy.

Orecchiette Pasta with Broccoli

A simple, comforting pasta dish combining tender orecchiette and broccoli with garlic, shallot, and Parmesan.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 head broccoli florets tough stem discarded, cut into florets
• 2 tablespoons extra virgin olive oil
• 2 shallots finely chopped
• 2 cloves garlic minced
• 12 ounces orecchiette pasta
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper freshly ground
• 1/4 cup Parmesan cheese freshly grated
• 1 teaspoon crushed red pepper flakes if desired

Equipment

• Large Pot
• Colander
• large saucepan or the same pot
• Wooden spoon or tongs

Method

 

1. Bring a large pot of salted water to a boil and cook the orecchiette according to package directions.
2. About 5 minutes before the pasta is done, add the broccoli florets to the boiling water so they cook until tender; then drain pasta and broccoli together in a colander.
3. Return the empty pot to medium heat and add the olive oil. Add the chopped shallots and cook 3–4 minutes until softened and translucent.
4. Add the minced garlic to the shallots and sauté about 30 seconds to 1 minute until fragrant, then turn off the heat.
5. Add the drained pasta and broccoli back to the pot and toss to coat evenly in the oil and shallot mixture.
6. Season with the salt and freshly ground black pepper, add red pepper flakes if using, and toss again.
7. Stir in the grated Parmesan cheese just before serving and toss to combine.

Notes

• Use the pasta cooking water to loosen the sauce if it seems dry.
• Trim broccoli stems and slice if using thicker stems so they cook evenly.
• Adjust salt to taste, especially if using salted pasta water.