Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta) recipe
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Ingredients
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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
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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 Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)
Directions
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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.
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.
Stir tomatoes and zucchini into the saucepan, season with salt. Cook until softened slightly, 5 to 8 minutes.
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.