Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)

1. 1

   Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until slightly firm to the bite, 3 to 6 minutes. Drain, keeping 1 cup of the cooking water.

2. 2

   Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid and cook until coated with oil, about 2 minutes. Pour in wine and simmer until reduced by half, about 3 minutes.

3. 3

   Stir tomatoes and zucchini into the saucepan; season with salt. Cook until they soften slightly, 5 to 8 minutes.

4. 4

   Stir orecchiette into the saucepan. Cook until coated with the tomato and zucchini mixture, adding the reserved cooking water a little at a time to create a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.

• Calories 671.29 kcal High
• Protein 30.67 g Good Source
• Carbs 113.62 g Moderate
• Total Fat 7.46 g Moderate
• Saturated Fat 0.49 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 197.32 mg High
• Sodium 153.46 mg Moderate
• Fiber 7.28 g Good Source
• Sugar 6.22 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 50.39 mg Low Source
• Iron 3.0 mg Moderate
• Potassium 677.16 mg Moderate
• Vitamin A 16.15 mcg_rae Low Source
• Vitamin C 7.19 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Wheat 🌾
• Gluten