Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta) recipe

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Ingredients

21 ounces fresh orecchiette pasta
1 tablespoon extra-virgin olive oil
½ shallot, thinly sliced
12 ounces small squid, cleaned and cut into strips
½ cup white wine
6 tomatoes, quartered
2 zucchini, cut into long, thin strips
salt
¼ cup chopped fresh parsley
ground black pepper

Nutrition Info

626 calories
carbohydrate: 95.9 g
cholesterol: 292.3 mg
fat: 10.4 g
fiber: 9.3 g
protein: 32 g
saturatedFat: 1.7 g
servingSize: -
sodium: 156.7 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.

  2. Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid, cook until coated with oil, about 2 minutes. Pour in wine, simmer until reduced by half, about 3 minutes.

  3. Stir tomatoes and zucchini into the saucepan, season with salt. Cook until softened slightly, 5 to 8 minutes.

  4. Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.

Recipe Yield

4 servings

Recipe Note

Squid and zucchini is a typical pairing in Italian cuisine. Try this pasta dish and you'll see why! [Recipes originally submitted to Allrecipes.it]

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