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www.lillieeatsandtells.com recipe for Garden Veggie and Herb Orecchiette

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!
5 from 10 votes
Course dinner, one dish meal
Cuisine American, Healthy
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6
Calories 410 kcal


  • 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


  • 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!


MFP: Lillie Eats and Tells One Pan Garden Veggie Orecchiette 


Serving: 414gFiber: 5.1gCalories: 410kcalFat: 8.4gProtein: 40gCarbohydrates: 42.8g
Keywords cast iron, chicken broth, herb, one dish, pasta, rotisserie chicken, veggies

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