Orecchiette And Summer Vegetables Recipes

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ORECCHIETTE WITH SUMMER SQUASH



Orecchiette with Summer Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Kosher salt
2 heaping cups orecchiette (about half of a 16-ounce box)
5 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
3 summer squash (yellow squash and/or zucchini), trimmed, halved lengthwise and thinly sliced crosswise
1/2 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Ladle 1 1/2 cups cooking water into a liquid measuring cup and set aside, then drain the pasta in a colander.
  • Meanwhile, heat the olive oil and garlic together in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is browned, 1 to 2 minutes. Add the squash and 1/2 teaspoon salt. Reduce the heat to medium, cover and cook, stirring occasionally, until the squash is very tender and starting to break down, 6 to 8 minutes.
  • Add 3/4 cup of the reserved cooking water to the squash and bring to a simmer. Cook, stirring and breaking up the squash with a wooden spoon, until the sauce is slightly thickened, about 1 minute. Add the pasta and toss until well coated. Add more cooking water to loosen, as needed. Season with salt.
  • Divide the pasta among bowls. Drizzle with more olive oil and sprinkle with the Parmesan.

ORECCHIETTE AND SUMMER VEGETABLES



Orecchiette and Summer Vegetables image

Provided by Marian Burros

Categories     lunch, weekday, pastas, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

6 ounces whole onion or 5 ounces chopped, ready-cut onion (1 1/3 cups)
2 teaspoons olive oil
8 ounces zucchini
2 cups orecchiette
1 pound ripe tomatoes
6 Greek, Italian or French medium olives
1 ear corn
1 tablespoon basil
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

  • Bring water to boil for pasta.
  • Chop whole onion. Heat nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
  • Meanwhile, wash, trim and cut zucchini into small cubes. Add to onion after it has begun to brown.
  • Add orecchiette to boiling water, and cook according to package directions.
  • Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
  • Pit olives; coarsely chop, and add to pan.
  • Scrape kernels from corn. Wash and mince basil. Just before dish is ready, add corn and basil, and season with salt and pepper.
  • When orecchiette is ready, drain and stir into vegetables.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 6 grams, Carbohydrate 110 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 254 milligrams, Sugar 18 grams, TransFat 0 grams

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