Orichette With Caramelized Fennel And Vegetables Recipe

Name: Orichette With Caramelized Fennel And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dry orichette; 2 tablespoons olive oil; 1 fennel bulb, chopped; 1/4 cup red onion, minced; 2 garlic cloves, minced; 1/2 summer squash, chopped; 1/2 small eggplant, chopped; 1 pinch crushed red pepper; 1/2 cup peas; 1/4 cup fresh ricotta; 2 tablespoons pesto; 2 tablespoons grated parmasean; salt and pepper

Servings: persons

8 ounces dry orichette
2 tablespoons olive oil
1 fennel bulb, chopped
1/4 cup red onion, minced
2 garlic cloves, minced
1/2 summer squash, chopped
1/2 small eggplant, chopped
1 pinch crushed red pepper
1/2 cup peas
1/4 cup fresh ricotta
2 tablespoons pesto
2 tablespoons grated parmasean
salt and pepper

1
Bring a large pot of generously salted water to a boil. Boil the pasta according to the directions on the package. Drain.
2
Meanwhile, heat the olive oil in a large skillet set over medium-high heat. Add fennel in one layer and cook without stirring for 5 minutes - if it starts sizzling and making lots of noise, you're doing it right. Give it a good stir and coo another 3 minutes - it will have caramelized and turned light golden brown. Add the onion and garlic to the pan and cook for 3 minutes to allow it to begin to soften. Sir in the squash, eggplant, and crushed red pepper. Cook, stirring frequently, for about 5 minutes or until the squash is cooked through.
3
Bring a small pot of water to a boil and add the peas. Cook for 5 minutes, or until they turn bright green and are no longer crunchy.
4
Return the pasta to the large pot. Add the ricotta and pesto and stir vigorously to combine and break up the ricotta - it should form a thin coat on the pasta. Stir in the fennel and squash mixture, peas, and parmesan cheese. Season to taste with salt and pepper.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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 13 ingredients. The key ingredients include: 8 ounces dry orichette, 2 tablespoons olive oil, 1 fennel bulb, chopped, 1/4 cup red onion, minced, and more.

Yes, Orichette With Caramelized Fennel And 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.

Orichette With Caramelized Fennel And Vegetables

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