Ingredients
Recipe for 4 people.
 350 g of orecchiette (or other quality pasta) |
 1 small eggplant |
 1 zucchini |
 200 g of button mushrooms |
 3 cloves of garlic |
 400 g of seasonal vegetables of choice |
 salt and pepper to taste |
 30 ml of olive oil |
Utensils
 Large saucepan |
 Kitchen knife |
 Wooden spoon |
 Colander |
 Frying pan |
 Ramekin |
 Citrus juicer |
 Cutting board |
Step-by-step preparation
Total time: 35 minutes
Preparation time: 20 minutes
Cooking time: 15 minutes
STEP 1 :
Start by bringing a large pot of salted water to a boil to cook your orecchiette.
STEP 2 :
While the water is heating, wash and chop the vegetables: eggplant, zucchini, and mushrooms.
STEP 3 :
Drop the orecchiette into the boiling water and cook according to the package instructions, about 12 minutes.
STEP 4 :
In a frying pan, heat some olive oil and then add the vegetables to sauté.
STEP 5 :
Once the orecchiette are cooked, drain them and pour them directly into the frying pan with the vegetables.
STEP 6 :
Mix everything well, adding a bit of cooking water if needed to bring everything together.
STEP 7 :
Season with salt, pepper, and optionally grated Parmesan, then serve hot.
Preparing orecchiette with seasonal vegetables is a simple practice that brings a true touch of freshness to your meals. With ingredients such as zucchini, eggplant, and mushrooms, this recipe highlights the richness of available produce. By opting for quick cooking, the one-pot pasta method simplifies preparation by combining everything in a single pot, providing invaluable time savings.
This recipe embodies accessible Italian cuisine, while being a delight for the taste buds. Whether you serve it as a main dish or as a side, the orecchiette with vegetables will undoubtedly charm your guests. The seasonality of the ingredients also makes it an environmentally friendly option.
