Summer Pasta With Zucchini And Sun-Dried Tomatoes – a delicious recipe with extra virgin olive oil, garlic, zucchini, tomatoes, orecchiette, white wine. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring water to a boil. Add 1/2 tbsp salt and cook orecchiette until al dente (little less than the said time on the pasta package).
2
Heat a frying pan over a medium heat. Add the olive oil and sliced garlic and cook until the garlic turns lightly brown and fragrant. Sautee sliced zucchini followed by chopped dried tomatoes. Season with salt. Pour in white wine and cook until evaporates.
3
Drain the pasta and cook with the sauteed vegetables over medium heat. Season with salt and pepper. Transfer the pasta onto two serving plates.
4
Add vinegar to the pasta water and poach the eggs over low heat for 2- 3 min until the yolk is still runny. Remove with a slotted spoon and drain well. Top the pasta with poached egg and serve immediately.
215
kcal
Calories
11
g
Fat
25
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 2 garlic cloves, sliced, 1 medium-size zucchini, 8-10 pieces sun-dried tomatoes, and more.
Yes, Summer Pasta With Zucchini And Sun-Dried Tomatoes falls under the Pasta & Noodles 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.
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