One Pan Garden Veggie Orecchiette

If you love a good one-dish meal, this garden veggie and herb orecchiette is YOURS. Really, everything for this recipe will go into the same large cast iron pan (or other oven safe pan or pot if you don’t have a big enough cast iron). Easy to cook, easy to clean, veggie-packed and macro-friendly of course. AND DELISH. Everything we need.

This is one of those recipes that seems like it has a long list of ingredients, but that’s mostly just because I love to use up a variety of veggies! Feel free to sub in what you’ve got lying around.

How to Make One Pan Garden Veggie Orecchiete

You’ll Need:

• Zucchini, chopped (440 g)
• Onion, chopped (320 g)
• Bell pepper (non-green for a sweeter option), chopped (248 g)
• Kosher salt
• Black pepper
• Broccoli florets, roughly chopped (175 g)
• Cherry tomatoes, halved (253 g)
• Garlic, minced (frozen dorot cubes forever!)
• Chicken stock (720 g) (or sub 1 cup of it for cooking wine)
• Orecchiette pasta, or some other short pasta (226 g)
• Zest and juice of 1 lemon
• Cooked chicken breast, like rotisserie, chopped (600 g)
• Grated parmesan romano, divided  (56 g)
• Arugula, roughly chopped (110 g)
• Fresh parsley, minced (20 g)
• Fresh basil, minced (20 g)
• Grated mozzarella (56 g)
• Salt and pepper to taste
• Balsamic glaze for finishing (optional)

Heat a LARGE (trust me… there’s a lot that’s going to go in!) cast iron or other oven-safe pan or pot over medium/high heat with a spritz of avocado oil spray. Add the zucchini, onion, bell pepper, salt and pepper and cook for 5-10 minutes, stirring often, until the veggies are tender and start to smell amazing. You can then add your broccoli, cherry tomatoes, and garlic and cook for two more minutes, stirring often.

Add the chicken stock to the pan and turn to high. You can then add your dry pasta and cover partially, or with a lid that allows some steam out. Cook for about 11 minutes, or use the cook time on your particular pasta if you use a different kind. Stir a few times, tucking the pasta under the liquid. If it seems too dry, just add another ½ cup of chicken stock. Test your pasta for doneness and turn off heat when it’s the perfect al-dente.

Finishing Touches to this One Pan Garden Veggie Orecchiete

Add a zest and juice of one lemon, chopped chicken breast, and just half of the parmesan (28 grams) and toss it up! Now it’s time for your herbs. Stir in  the chopped arugula and herbs and make sure it’s mixed in nicely.  Top the pasta with mozzarella and the remaining 28 grams of parmesan and broil in the oven on low for 3-5 minutes until melty and starting to brown. I love how when you cook in a cast iron it just makes it look magazine worthy without trying.. Just let your cheese get melty and gorgeous.

When it’s ready, take it out and drizzle with optional balsamic glaze (not included in macros) and sprinkle with additional herbs. Perfection! Snap a picture because it’ll be so pretty and ENJOY!

Serving Suggestions

Rotisserie chicken works great for this recipe, but grilled is good too if you already have some prepped! Here are a few chicken options you can try, 

Balsamic Herb Grilled Chicken – Lillie Eats and Tells

Lemon Basil Honey Grilled Chicken – Lillie Eats and Tells

Or what I always have on hand, my weekly Bulk Apple Cider Dijon Grilled Chicken!

Similar Recipes

Like I said, I love a good one dish recipe (especially a macro friendly one!) Here are a few more of my favorites, 

Creamy Chicken Pot Pie Soup – Lillie Eats and Tells

Turkey mushroom Spaghetti Squash Quiche with sun-dried tomatoes – Lillie Eats and Tells

One Pot Skinny White Chicken Chili – Lillie Eats and Tells
If you really want to dive into my hassle free, delish and macro friendly recipes, check out my cookbook! It’s full of my favorites, along with tips and tricks to make tracking your macros a breeze.

One Pan Garden Veggie Orecchiette

If you love a good cast iron dish, this garden veggie and herb orecchiette will definitely hit the spot. A medley of fresh veggies and herbs are what bring this dish to life!

Print Pin Rate

5 from 10 votes

Course dinner, one dish meal

Cuisine American, Healthy

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 410 kcal

Ingredients

• 3 ½ cups zucchini chopped (440 g)
• 3 cups onion chopped (320 g)
• 2 cups bell pepper non-green for a sweeter option, chopped (248 g)
• 1 Tbsp kosher salt
• ¼ tsp black pepper
• 2 cups broccoli florets roughly chopped (175 g)
• 2 cups cherry tomatoes halved (253 g)
• 6 cloves garlic minced (frozen dorot cubes forever!)
• 3 cups chicken stock 720 g (or sub 1 cup of it for cooking wine)
• 8 oz orecchiette pasta or some other short pasta (226 g)
• Zest and juice of 1 lemon
• 4 ½ cups cooked chicken breast like rotisserie, chopped (600 g)
• ¼ cup grated parmesan romano divided (56 g)
• 2 cups arugula roughly chopped (110 g)
• ½ cup fresh parsley minced (20 g)
• ½ cup fresh basil minced (20 g)
• ¼ cup grated mozzarella 56 g
• Salt and pepper to taste
• Balsamic glaze for finishing optional

Instructions

• Heat a LARGE cast iron or other oven-safe pan or pot over medium/high heat with a spritz of avocado oil spray. Add zucchini, onion, bell pepper, salt and pepper and cook for 5-10 minutes, stirring often, until veggies are tender and fragrant. Add broccoli, cherry tomatoes, and garlic and cook for two more minutes, stirring often.
• Add chicken stock to the pan and turn to high. Add dry pasta and cover partially, or with a lid that allows some steam out. Cook for about 11 minutes, or use the cook time on your particular pasta if you use a different kind. Stir a few times, tucking the pasta under the liquid. If it seems too dry, just add another ½ cup of chicken stock. Test your pasta for doneness and turn off heat when it’s al-dente.
• Add zest and juice of one lemon, chopped chicken breast, and half of the parmesan (28 grams). Toss well. Stir in chopped arugula and herbs and combine well. Top pasta with mozzarella and the remaining 28 grams of parmesan and stick in your broiler on low for 3-5 minutes until melty and starting to brown.
• Remove from the oven and drizzle with optional balsamic glaze (not included in macros) and sprinkle with additional herbs. Enjoy!

Notes

MFP: Lillie Eats and Tells One Pan Garden Veggie Orecchiette 

Nutrition

Serving: 414gCalories: 410kcalCarbohydrates: 42.8gProtein: 40gFat: 8.4gFiber: 5.1g

Keywords cast iron, chicken broth, herb, one dish, pasta, rotisserie chicken, veggies

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