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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water. | 2. Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes. | 3. Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes. | 4. Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
orecchiette pasta	21	ounces		529.55	0.0	117.81	2.975
extra virgin olive oil	1	tablespoon		529.55	0.0	117.81	2.975
shallot	1/2		sliced	57.6	13.44	2.0	0.08
squid	12	ounces	cut	312.98400000000004	10.4782	53.0032	4.6948
white wine	1/2	cup		-	-	-	-
tomato	6		quartered	241.2594	52.1388	11.7949	2.6807
zucchini	2		cut	4.62	0.6842	0.5962	0.08800000000000001
salt				-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.