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

Fresh orecchiette is cooked with squid, zucchini, and tomatoes in this Italian dish featuring a typical pairing, calamari and zucchini.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 626 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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

Step 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.