The Dinner Planner

Weekly Meal Plan – Spring Week 1, 2021

Broccolini Orecchiette / Rosemary Chicken / Crispy Lamb & Hummus / Sticky Pork with Coconut Rice

Broccolini Orecchiette

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There was this divine Italian restaurant in Adelaide we used to frequent and I always ordered their broccolini orecchiette. When we moved back to Perth the owner kindly gave me his recipe written on a scrap of paper. I’ve long lost the recipe, but this is what I have remembered. I’ve added the pangratatto crumb for something a little extra. 
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4 people


  • 250 g orecchiette
  • 2 bunches broccolini
  • 300 g firm ricotta
  • 1/2 cup breadcrumbs
  • 45 ml olive oil
  • 1 garlic cloves - crushed
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 lemon
  • 40 g pecorino
  • 1/4 tsp chilli flakes


  • Preheat oven to 180 degrees Celsius.
  • Cook pasta in a large pan of boiling, salted water for 8-10 minutes or until al dente. Drain and transfer to a large bowl.
  • Cut the stems off the broccolini and chop into 1 cm widths. Tear the floreats apart.
  • Combine the breadcrumbs, 1 tsp olive oil, garlic,  basil, parsley, chilli and 1 tbs pecorino in a baking tray. Season with salt and pepper. Pop in the oven for 8-10 minutes or until the crumb has browned and is crunchy. Shake the tra half way through.
  • Meanwhile, heat ¼ cup water in a large frypan on medium heat. Add broccolini stems and cook for 2 minutes. Drain and set aside.
  • Return the pan to the hotplate. Add 2 tbs olive oil, garlic and cook for 1 minute. Sprinkle the ricotta over the pan and leave for 2-3 mintues. Stir, then add the broccolini floreats and leave for another 2 minutes.  Add the broccolini stems and stir to combine. Add the orecchiette, the rest of the pecorino, juice of half a lemon and stir. Season with salt and pepper. 
    Divide amongst bowls and sprinkle with pangrattato and extra pecorino.


Calories: 472kcal | Carbohydrates: 48g | Protein: 19g | Fat: 23g

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