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One Pan Orecchiette Primavera

One Pan Orecchiette Pasta Primavera

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Author Craving Something Healthy


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 large cloves of garlic minced
  • 1 medium zucchini quartered lengthwise and then sliced into 1/2 inch thick slices
  • 1/4 cup sun dried tomatoes packed in oil and herbs, sliced into julienne slices
  • 1 tablespoon Italian Seasoning herb mix
  • 2 1/2 cups orecchiette pasta or other small shaped pasta
  • 2 1/2 cups low sodium chicken broth
  • 3/4 pound thin asparagus tough ends snapped off and tips and stems cut into 1-inch pieces
  • 4 cups baby spinach lightly packed
  • salt and pepper to taste
  • optional 1/2 cup cream, parmesan cheese to pass at the table


  • Heat oil in a large sauté pan on medium high heat, and sauté onion, garlic and zucchini until light golden. Add sun dried tomatoes and Italian herb mix. Stir to combine.
  • Add dried pasta and chicken broth, stirring to combine everything. Bring the mixture to a boil, and then reduce heat to low, cover, and let simmer for about 10 minutes.
  • When pasta is just about tender, place asparagus and spinach on the top of the pasta and cover to let the spinach wilt and asparagus cook until just tender, about 2 more minutes.
  • Stir the mixture and if desired, add the cream, or if the sauce seems too thick, add a bit more chicken broth or water.
  • Season with salt and pepper to taste
  • Serve immediately, passing parmesan cheese at the table if desired.