One Pot Pasta Dinner - Orecchiette with Sun-Dried Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts and almonds are more affordable while adding crunch.

Heat a large skillet or Dutch oven over medium heat.

Add 2 tablespoons of butter and some olive oil (preferably from sun-dried tomatoes if available).

Once the butter is melted, add diced yellow onion, finely chopped garlic, and chopped broccolini (cut into 1-inch pieces).

Add a pinch of red pepper flakes and a pinch of salt, stirring to combine.

Sauté the mixture until the vegetables have softened for a few minutes.

Add the sun-dried tomatoes to the skillet.

Next, add the orecchiette and vegetable stock to the skillet, along with an additional pinch of salt.

Bring the mixture to a low simmer and cook until the pasta is al dente, about 11 to 13 minutes, stirring frequently.

Once the pasta is close to done, taste it to ensure it is al dente (with a slight bite).

Turn off the heat and stir in the remaining butter and parmesan cheese until melted.

Garnish with grated parmesan cheese and chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens