Pasta Florentine with Orecchiette Recipe

Lisa Grant | Jersey Girl Cooks

Pasta Florentine with Orecchiette is a great quick dinner now that school's started. Expect happy kids at your table!

Pasta Florentine with Orecchiette Photo

Like many pastas, orecchiette pasta originates in Italy. It’s name, which means “little ears” in Italian, is perfect to describe the round concave shape of this pasta. The cup-like interior makes it the perfect vehicle to carry chunky or hearty sauces made of meats and vegetables.

A sauce of spinach, sun dried tomatoes and bits of Prosciutto go well with these “little ears”. Every bite is a multitude of flavor and this is the perfect meal to make on a weeknight. I also like to serve it on a weekend when I have guests. It is perfect with a glass of white or rose wine.

Pasta has always been a staple in my house growing up. We always had a big bowl of pasta on our Sunday dinner table. It was also served one other day of the week.

Pasta Florentine with Orecchiette Picture

While Sunday was the day that a pot of gravy was slow cooked with meatballs or pot roast, week night pasta was put together quickly with some leftover meat or vegetables.

This dish is easy and quick to make. If you are like me and have kids running in every direction to sports practices, part time jobs and other activities, this meal will be a time saver.

Now that school has started up again, I need as many quick dinner recipes as I can get. My family and I love pasta because you can pair it with so many other ingredients and dinner can be on the table in under 30 minutes. I never get in a dinner rut when I know there are always a few boxes of pasta in my pantry.

For more weeknight pasta recipes, why not try these?

Broccoli Pasta with Kielbasa

One Pot Caprese Pasta

Bacon Cheeseburger Pasta Skillet

Chicken Pot Pie Pasta

Creamy Asparagus Pasta

Shrimp and Artichoke Orzo

Creamy Shrimp Pasta

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Pasta Florentine with Orecchiette Recipe

    6 Servings


  • 16 ounces Dried Orecchiette Pasta
  • 2 tablespoons Olive Oil
  • 3 ounces Prosciutto, Chopped
  • 3 cloves Garlic, Minced
  • 1/3 cup Chopped Sun Dried Tomatoes
  • 10 ounce package Chopped Frozen Spinach, Defrosted
  • 2 teaspoons Dried Basil
  • 1 cup Chicken Broth, Plus extra, if needed
  • Red Pepper, To taste
  • Parmesan Cheese, For serving


  1. Cook pasta in a large pot of water according to package directions. Drain when cooked.
  2. While pasta is cooking, heat olive oil on medium high heat in a large skillet.
  3. Add prosciutto and cook for about 5 minutes or until crispy.
  4. Add garlic and sundried tomatoes to the pan and turn heat to medium. Cook for two minutes. Add spinach and dried basil to the pan. Stir well.
  5. Add 1 cup of chicken broth to the pan and cook until simmering. Add cooked pasta and mix with a wooden spoon. Add extra broth if necessary.
  6. Serve the pasta in a large bowl. Add red pepper to taste and serve with grated cheese if desired. 


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Related Recipes:
Easy Dinner Recipes, Italian Recipes, Pasta Recipes, Spinach Recipes, Tomato Recipes, Easy Recipes, Simmered Recipes, Quick Recipes, Dinner Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Lisa Grant
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 64
Calories 415

% Daily Value*
Total Fat 8g
  Saturated Fat 0g
Sodium 1073mg
Total Carbohydrate 68g
  Dietary Fiber 14g
  Sugars 4g
Protein 17g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Lisa Grant

About Lisa

Like all moms, Lisa needs quick and easy dinners during the week for her busy family. As our Easy Dinners Fanatic, she creates meals that you can make between soccer and band practice that are full of flavor and good for you too. You can see more from Lisa on Jersey Girl Cooks.

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