Orecchiette and Summer Vegetables Recipe

Name: Orecchiette and Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅛ teaspoon salt; Freshly ground black pepper to taste

Servings: persons

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
⅛ teaspoon salt
Freshly ground black pepper to taste

1
Bring water to boil for pasta.
2
Chop whole onion.
3
Heat nonstick pan until it is very hot; reduce heat to medium-high, and add oil.
4
Saute onion until it begins to soften.
5
Meanwhile, wash, trim and cut zucchini into small cubes.
6
Add to onion after it has begun to brown.
7
Add orecchiette to boiling water, and cook according to package directions.
8
Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
9
Pit olives; coarsely chop, and add to pan.
10
Scrape kernels from corn.
11
Wash and mince basil.
12
Just before dish is ready, add corn and basil, and season with salt and pepper.
13
When orecchiette is ready, drain and stir into vegetables.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Orecchiette and Summer Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orecchiette and Summer Vegetables

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