Irresistible Calamari and Zucchini Pasta Recipe

Ingredients

• 21 ounces fresh orecchiette pasta
• 1 tablespoon extra-virgin olive oil
• 0.5 shallot, thinly sliced
• 12 ounces small squid, cleaned and cut into strips
• 0.5 cup white wine
• 6 tomatoes, quartered
• 2 zucchini, cut into long, thin strips
• salt
• 0.25 cup chopped fresh parsley
• ground black pepper

Instructions

1. Bring a large pot of lightly salted water to a boil for the pasta. Cook the orecchiette in the boiling water until al dente, or tender yet firm, for approximately 3 to 6 minutes. Drain the pasta, but reserve 1 cup of the cooking water.
2. Heat olive oil in a saucepan over medium heat. Add the shallot and cook until it becomes soft and translucent, about 5 minutes. Add the squid and cook, ensuring it's well coated with the oil, for about 2 minutes. Pour in the white wine; let it simmer until the wine is reduced by half, approximately 3 minutes.
3. Add the tomatoes and zucchini to the saucepan; season with salt to taste. Cook until the zucchini has softened slightly, usually 5 to 8 minutes.
4. Add the cooked orecchiette to the saucepan with the sauce. Cook, stirring continuously, until the pasta is nicely coated with the tomato and zucchini mixture. Add the reserved cooking water gradually, a little at a time, to create a moist and delicious sauce. This should take about 2 to 3 minutes. Garnish with fresh parsley and a sprinkle of black pepper before serving.

Nutrition

• Calories: 626 kcal
• Fat Content: 10 g
• Fiber Content: 9 g
• Sugar Content: 7 g
• Sodium Content: 157 mg
• Protein Content: 32 g
• Cholesterol Content: 292 mg
• Carbohydrate Content: 96 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g