Orecchiette Primavera
This quick and easy pasta recipe is ideal for busy weeknights!
Ingredients
- 3/4 lb (340 g) orecchiette
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 2 zucchini, cut into small wedges
- 1 broccoli crown, cut into small florets (see note)
- 1/4 tsp red pepper flakes (optional)
- 2 cups (280 g) cherry tomatoes, various colours, halved
- 1 lemon, zest finely grated
- 2 tsp (10 ml) lemon juice
- Freshly grated Parmesan cheese, for serving
- Small basil leaves, for serving
Instructions
- In a pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly.
- Meanwhile, in a large non-stick skillet over medium-high heat, soften the garlic in the oil. Add the zucchini, broccoli and, if desired, the red pepper flakes. Season with salt and pepper. Cover and cook for 5 minutes or until the vegetables are al dente, stirring occasionally. Stir in the cooked pasta.
- Remove from the heat. Add the tomatoes, lemon zest and juice, cheese and basil. Adjust the seasoning and serve.
This quick and easy pasta recipe is ideal for busy weeknights!