Spring Orecchiette

Name: Spring Orecchiette
Yield: 4 servings
Ingredients: 1 lb orecchiette pasta shells; 1/3 cup olive oil; 3 None small zucchini, thinly sliced; 2 clove garlic, thinly sliced; 1 None long red chili, thinly sliced; 14 oz mixed baby tomatoes, halved; 1/4 cup mint leaves; 2 tbsp verjuice or dry white wine; 1 1/4 cups ricotta cheese

Vegetarian Dairy

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Ingredients

1 lb orecchiette pasta shells ⓘ
1/3 cup olive oil
3 None small zucchini, thinly sliced
2 clove garlic, thinly sliced ⓘ
1 None long red chili, thinly sliced ⓘ
14 oz mixed baby tomatoes, halved
1/4 cup mint leaves ⓘ
2 tbsp verjuice or dry white wine ⓘ
1 1/4 cups ricotta cheese ⓘ

Instructions

Cook pasta following package instructions. Drain well.
In a large skillet, heat 2 tablespoons oil on medium. Saute zucchini, garlic, and chili 2-3 minutes, until zucchini is just tender.
In a large bowl, combine pasta, zucchini mixture, tomatoes, mint, verjuice, and remaining oil. Mix well and season to taste. Dollop ricotta over to serve.

Nutrition & Diet Analysis (per serving)

326 kcal 16% DV

Protein Fat Carbs

Macronutrients

Protein 4g 8% DV

Total Fat 27.8g 36% DV

Carbs 12.7g 5% DV

Fiber 1g 4% DV

Sugar 2g 4% DV

Electrolytes

Sodium 50mg 2% DV

Potassium 286.5mg 6% DV

Cholesterol 12.3mg 4% DV

Vitamins & Minerals

Vitamin A 52mcg 6% DV

Vitamin C 19.2mg 21% DV

Vitamin D 0.1mcg

Calcium 106mg 8% DV

Iron 0.9mg 5% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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