Orecchiette Pasta with Salmon, Tomatoes and Zucchini Recipe

Orecchiette Pasta with Salmon, Tomatoes and Zucchini Recipe

“Fresh” doesn’t even begin to describe this dish.

Serving: 4 people

Ingredients
¾ lb. orrecchiette
2 medium zucchini, sliced into ¼ -inch thick coins 
1 garlic clove, smashed and peeled 
2 cups halved cherry tomatoes 
4 basil leaves 
1 teaspoon dried oregano leaves 
1 tablespoon red wine vinegar 
4 tablespoons extra virgin olive oil 
sea salt and ground black pepper 
4 (5 oz.) salmon filets

Directions
1. Bring a large pot of salted water to a boil; add the zucchini to the pot and cook for 3 minutes or until tender, but not falling apart
2. With a slotted spoon or hand strainer, carefully remove the zucchini from the pot, shaking off any excess water and transfer to a large bowl 
3. Add the garlic, cherry tomatoes, basil, oregano, vinegar, and 3 tablespoons olive oil to the bowl; stir gently to combine; season with salt and pepper to taste; cover with foil to keep warm and set aside until ready to serve
4. Bring the pot of salted water back to a boil; add the pasta to the pot and cook, stirring frequently until the pasta is al dente, about 2 minutes less than what is recommended on the box
5. Drain the pasta and transfer to the bowl with the zucchini mixture; toss well to combine and allow the pasta to absorb the sauce; quickly cover with foil to keep warm
6. Meanwhile, heat a large non-stick sauté pan over medium-high heat 


cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies