Orecchiette with Yogurt and Zucchini
Category: Pasta Dishes
Serves: 4
A light and fresh pasta dish, Orecchiette with Yogurt and Zucchini offers a deliciously creamy texture with a healthy twist, combining Greek yogurt with seasonal zucchini. This recipe brings together the richness of yogurt and the crunch of garden-fresh zucchini, creating a perfect balance of flavors. The addition of fresh herbs and peas adds a touch of spring, making this a perfect meal for any occasion, from a casual dinner to a more refined feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Orecchiette pasta | 320g |
| Greek yogurt | 200ml |
| Zucchini | 400g |
| Leeks | 150g |
| Peas (fresh or frozen) | 150g |
| Extra virgin olive oil | 7 tbsp |
| Garlic | 1 clove |
| Fresh basil | 1 tbsp |
| Fresh parsley | 2 tbsp |
| Salt | to taste |
| Freshly ground black pepper | to taste |
| Vegetable broth | to taste |
Instructions
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Prepare the Zucchini: Start by washing and trimming the zucchini, removing both ends. Slice the zucchini into thin julienne strips. Set aside.
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Sauté the Leeks: In a large pan, heat 3 tablespoons of olive oil over medium heat. Add the leek, finely chopped, and sauté until softened, about 5 minutes. Stir occasionally to avoid burning.
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Cook the Peas: In a smaller pan, add 1 tablespoon of olive oil. Toss in the peas (fresh or frozen), and cook for about 15 minutes until tender. If needed, add a splash of vegetable broth to keep them from drying out.
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Cook the Zucchini: Add the zucchini strips to the pan with the sautéed leeks. Stir occasionally, allowing them to cook for a few minutes. Be careful not to overcook them—aim to keep the zucchini slightly firm, not mushy.
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Make the Yogurt Sauce: Once the leeks are soft, transfer them to a food processor. Blend until smooth, creating a leek cream base. In a large mixing bowl, combine the leek cream with Greek yogurt, the cooked peas, and sautéed zucchini. Season with salt and pepper to taste. Stir in freshly chopped parsley and basil for an aromatic burst of flavor.
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Cook the Orecchiette: In a large pot, bring salted water to a boil. Add the orecchiette pasta and cook according to the package instructions, usually about 9-11 minutes, until al dente.
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Combine Pasta and Sauce: Once the pasta is cooked, reserve a small cup of the cooking water and drain the rest. Add the drained pasta to the bowl with the yogurt and zucchini mixture. If the sauce seems too thick, add a bit of the reserved pasta water to help create a smoother consistency.
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Finish and Serve: Toss everything together until the pasta is well-coated with the creamy sauce. Serve warm, garnishing with extra basil and parsley for a fresh touch.
Tips for Perfect Orecchiette with Yogurt and Zucchini:
- Texture matters: Be sure not to overcook the zucchini—its light crunch adds an important contrast to the creamy yogurt sauce.
- Customize your herbs: If you have other herbs like mint or oregano, feel free to swap them in for a slightly different flavor profile.
- Make it vegan: For a dairy-free version, substitute the Greek yogurt with a plant-based alternative like coconut yogurt or almond yogurt.
- Protein boost: To make this dish more filling, consider adding grilled chicken, shrimp, or chickpeas for extra protein.
Enjoy your bowl of creamy, tangy Orecchiette with Yogurt and Zucchini, a perfect example of how simple, fresh ingredients can create a memorable meal. This dish is great for a healthy weeknight dinner or a comforting lunch, filled with both flavor and nutrition.
