Orecchiette With Summer Squash Recipes

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ORECCHIETTE WITH GRATED SQUASH, WALNUTS AND RICOTTA SALATA

I don't know why it had never occurred to me to grate hard winter squash until I started envisioning this pasta. If you have a food processor with a grater blade, this will be the easiest way you've ever prepared winter squash, short of sticking it in the oven skin and all. The cooked grated squash lodges in the indentations of the ear-shaped orecchiette, a perfect pairing.

Provided by Martha Rose Shulman

Categories     weekday, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9



Orecchiette With Grated Squash, Walnuts and Ricotta Salata image

Steps:

  • Begin heating a large pot of water. When it comes to a boil, add a generous amount of salt and keep at a simmer.
  • Meanwhile, peel the squash (I use a vegetable peeler for this), cut it into chunks that will fit your food processor tube fitted with the grater blade, and grate. Alternately, grate with the large holes of a box grater.
  • Heat the olive oil over medium-high heat in a large, heavy skillet and add the grated squash and salt to taste. Cook, stirring often, for 8 to 10 minutes, until the squash has softened. Add the garlic, walnuts and half the marjoram or all of the sage and cook, stirring, for another minute. Turn the heat down to medium.
  • Add 1/2 cup of the water for the pasta and cook for another couple of minutes, until it has been absorbed and evaporated from the pan. Add another 1/2 cup water and continue to cook for another 3 minutes, or until the squash mixture is tender and moist. Taste, adjust salt, and add a generous amount of pepper. Keep warm while you cook the pasta.
  • Bring the pot of water back to a rolling boil and add the orecchiette. Cook al dente, usually 10 to 11 minutes. Add 1/2 cup of the cooking water to the squash mixture before draining, then drain the pasta and toss with the squash, along with the remaining marjoram and the ricotta salata. Serve hot.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 428 milligrams, Sugar 4 grams

1 pound butternut squash (about half of a large squash)
2 tablespoons extra virgin olive oil
Salt to taste
2 garlic cloves, minced
2 ounces walnut pieces (about 1/2 cup), coarsely chopped
3 tablespoons chopped fresh marjoram, or 2 tablespoons chopped fresh sage
Lots of freshly ground pepper
1 pound orecchiette
2 ounces ricotta salata, grated (about 1/2 cup)

ORECCHIETTE AND SUMMER VEGETABLES

Provided by Marian Burros

Categories     lunch, weekday, pastas, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10



Orecchiette and Summer Vegetables image

Steps:

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

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 6 grams, Carbohydrate 110 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 254 milligrams, Sugar 18 grams, TransFat 0 grams

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
1/8 teaspoon salt
Freshly ground black pepper to taste

ORECCHIETTE WITH BUTTERNUT SQUASH AND SAUSAGE

This full-flavored pasta weeknight dinner is inspired by the classic combination of orecchiette and sausage with garlic and oil. Traditionally paired with broccoli rabe, this version uses butternut squash, which offers a sweet balance to the spicy kick of the sausage. It's then finished with fresh oregano and lots of grated Parmesan cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9



Orecchiette with Butternut Squash and Sausage image

Steps:

  • Bring a large pot of salted water to a boil. Combine the olive oil, garlic and sausage in a large nonstick skillet over medium-high heat. Cook, stirring occasionally, until the sausage is cooked through, about 5 minutes. Remove the garlic and sausage with a slotted spoon to a plate, keeping all the oil in the skillet. Add the squash to the skillet; season with salt. Cook, stirring occasionally, until the squash is lightly browned and tender, 8 to 10 minutes. Stir in the oregano.
  • When you add the squash to the skillet, add the pasta to the boiling water and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain.
  • Add the sausage and garlic, pasta and 1 cup cooking water to the skillet with the squash. Cook, tossing occasionally, until the pasta is well coated, about 1 minute. Add more of the remaining cooking water if the mixture seems dry; season with salt.
  • Divide the pasta among bowls. Top with the Parmesan and sprinkle with red pepper flakes and/or basil.

Nutrition Facts : Calories 650, Fat 34 grams, SaturatedFat 9 grams, Cholesterol 41 milligrams, Sodium 736 milligrams, Carbohydrate 68 grams, Fiber 3 grams, Protein 19 grams, Sugar 3 grams

Kosher salt
5 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 Italian sausages (preferably hot), removed from the casings and crumbled (about 6 ounces)
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 1/2 tablespoons fresh oregano
10 ounces orecchiette
1/2 cup grated Parmesan cheese
Red pepper flakes and/or fresh basil, for topping

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