Best 2 Orecchiette And Summer Vegetables Recipes

**Orecchiette and Summer Vegetables: A Symphony of Flavors**

When summer's bounty arrives, it's time to celebrate with a dish that captures the season's essence. Orecchiette and Summer Vegetables is a delightful pasta dish that showcases the vibrant flavors and colors of fresh summer produce. The orecchiette, small ear-shaped pasta, provides a hearty base for the medley of vegetables, including sweet bell peppers, tender zucchini, juicy tomatoes, and earthy eggplant. The addition of aromatic herbs like basil and oregano enhances the dish's freshness, while a drizzle of olive oil adds a touch of richness. This recipe offers a delightful balance of textures and flavors, making it a perfect choice for a light yet satisfying summer meal.

**Additional Recipes to Explore:**

* **Orecchiette with Sausage and Broccoli Rabe:** This hearty and flavorful dish combines the classic flavors of sausage and broccoli rabe with the unique texture of orecchiette. Perfect for a quick and easy weeknight dinner.

* **Orecchiette with Pesto and Roasted Vegetables:** A vegetarian delight, this recipe features roasted vegetables tossed with a vibrant pesto sauce and served over al dente orecchiette. Enjoy a symphony of flavors in every bite.

* **Orecchiette with Clams and White Wine:** Seafood lovers rejoice! This elegant dish pairs tender clams with a flavorful white wine sauce, all served over a bed of delicate orecchiette. Indulge in the taste of the sea.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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

Ingredients

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.

Tips:

Use fresh, seasonal vegetables. This will ensure that your orecchiette is packed with flavor.
Don't overcook the vegetables. They should be tender but still have a bit of crunch.
Use a generous amount of olive oil. This will help to prevent the vegetables from sticking to the pan and will also add flavor.
Season the vegetables well. Salt, pepper, and garlic are all good options.
Add some fresh herbs at the end of cooking. This will brighten up the flavors of the dish.

Conclusion:

Orecchiette with summer vegetables is a delicious and easy-to-make dish that is perfect for a summer meal. The combination of fresh vegetables, flavorful orecchiette, and tangy sauce is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this recipe a try.