Orecchiette with Sautéed Zucchini

Alicia Calvo, MPH, RDN, CDCES, CEDRD

Yield: 6 - 8 Prep time: 10 minutes Cook time: 12 - 20 minutes Total Time: 30 minutes

Orecchiette are a distinct pasta found in the region of Puglia in Southern Italy.  They are named for their shape, which resembles little ears.  I had the opportunity to take a traditional cooking class and make fresh Orecchiette in Maria’s trullo in Alberobello, Italy (cesarine.com).  Orecchiette is simply made from semolina, water and salt.  It can be prepared in a variety of ways with different sauces.  Here, I have simply tossed orecchiette with sautéed zucchini and topped with freshly grated Grana Padona cheese and chopped fresh basil.  Grana Padona is similar to Parmesan cheese. It is made, however, from raw milk.  It is safe to eat as all pathogens are eliminated through the production process.  

Ingredients:

1 lb. Orecchiette

2 garlic cloves, chopped

2 Tbsp. olive oil

1 Tbsp. butter

6 medium zucchini, thinly sliced

1/4 cup chardonnay wine

Grana Padona cheese, grated

Fresh basil, chopped

Instructions:

1.      In a large skillet, over medium heat, sauté garlic in olive oil and butter.

2.      Add sliced zucchini and cook until seared.

3.      Add chardonnay wine and simmer.

4.      While zucchini is cooking, cook orecchiette pasta as directed.  Add a pinch of salt while orecchiette is boiling.

5.      Strain pasta, reserving about 2 – 4 Tbsp. of the pasta water and adding to zucchini.

6.      Toss cooked orecchiette into the sautéed zucchini.

7.      Top with grana padona and fresh basil.  Mangia!

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Nutrition Facts:

Serves: 6 - 8

Calories: 305

Total Fat: 7 g

Total Carbohydrates: 52 g

Protein: 11 g

Equivalents: 3 vegetable proteins, 2 starches, 1 vegetable, and1 fat