Summer Vegetable Orecchiette
Ingredients
- 4 ears yellow corn, shucked (see Note)
- 1 (12-oz) pkg orecchiette pasta (or use small shells pasta)
- 1 (10-oz) pkg zucchini spirals
- 1 (4-oz) pkg diced pancetta
- 2 shallots, sliced
- 1 pint multicolored cherry tomatoes, halved
- 1¼ cups freshly shaved Parmesan cheese, divided
- 1 (0.5-oz) pkg fresh basil leaves, torn
Instructions
- Cut kernels from corn, discarding cobs. Cook pasta according to package directions, adding zucchini during last 2 minutes of cooking; drain, reserving ½ cup pasta water.
- Cook pancetta in a large deep skillet over medium heat 6 to 7 minutes or until crisp; drain on paper towels, reserving drippings in skillet.
- Cook corn and shallots in hot drippings over medium-high heat 5 to 7 minutes or until browned and tender.
- Add pasta mixture, tomatoes, ¾ cup cheese, basil, and enough pasta water to make a thin sauce; cook 2 minutes, tossing, until combined and thoroughly heated. Serve sprinkled with remaining ½ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
453
|
453
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 21 | 21 |
| Carb (g) | 63 | 63 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 663 | 663 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
