Creamy Zucchini Orecchiette
This creamy zucchini orecchiette recipe is a reliable choice for a delicious, light, and quick lunch.
Orecchiette are a type of pasta originating from Southern Italy, particularly from the region of Puglia. The name “orecchiette” translates to “little ears” in Italian, which describes their shape—a small, round, and slightly concave pasta resembling earlobes. They are typically made from durum wheat semolina and water, and their unique shape makes them ideal for holding sauces, especially those with chunky ingredients like veggies or meat.
This recipe can also be made with other types of pasta, and zucchini can be replaced with other varieties of summer squash.
Creamy Zucchini Orecchiette
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 2 cloves of garlic
- 1 zucchini (or summer squash)
- 150 ml cooking cream
- salt to taste
- pepper to taste
- grated parmesan
- 4 servings of orecchiette (or your favorite pasta)
Instructions
- Cut the zucchini into thin slices.
- Heat the oil in a frying pan and sauté the minced garlic for one minute (don’t let it burn!)
- Add the butter, then the zucchini slices. Sauté the zucchini for a few minutes with salt and pepper.
- When the zucchini has softened, add the cream and cook for 4-5 minutes over medium heat.
- Transfer to the bowl of a blender, add grated Parmesan cheese and blend for a few seconds until smooth.
- Cook the pasta according to the package instructions, then toss with the sauce.
- Serve with more grated parmesan!
Notes
Related: Healthy Veggie Pasta
Related: Easy Eggplant Pasta with Mozzarella
Related: Veggie Pesto & Spinach Lasagna
Related: Easy Tomato Shrimp Pasta
Related: Fettuccine Carbonara
