Toasted Orecchiette with Zucchini & Corn
Ingredients
The pasta
-
12
ounces
orecchiette
-
1
tablespoon
kosher salt
-
5
tablespoons
extra-virgin olive oil
The vegetables
-
4 to 5
small
zucchini
-
2
ears
corn
-
2
cloves
garlic
The sauce
-
¼
cup
crème fraîche
-
½
cup
basil
To taste
-
to taste
freshly cracked pepper
-
to taste
kosher salt
For serving
Instructions
- 1. Boil water in a large pot, add salt, and cook the pasta until al dente. Reserve some cooking liquid before draining.
- 2. In a sauté pan, heat olive oil and cook zucchini, corn, and garlic for a few minutes until slightly tender.
- 3. In the same pan, add more olive oil and toast the drained pasta until browned.
- 4. Combine the sautéed vegetables with the toasted pasta in a bowl.
- 5. Mix in reserved cooking liquid and crème fraîche, then add basil and season with salt and pepper.
- 6. Serve with lemon wedges if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
600mg
Cholesterol
20mg
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