Hello and welcome back class! Today I would like to share with you fine folks one of my favorite pasta dishes, orecchiette with crookneck squash. Now, don’t worry if you’ve never heard of orecchiette with crookneck squash before as it’s my own little invention.
So what is orecchiette with crookneck squash anyway? Well, as the name suggests, the dish combines orecchiette pasta (which looks like this)
along with sauteed crookneck squash. Then you take these two ingredients and finish them off by coating them in melted parmesan cheese and savory marinara sauce. Yumm, sounds good just talking about it. Add to these flavors, the fact that this dish is incredibly easy to make, and you got yourself one hell of a pasta dish. So give this one a try, and spread the love by sharing it with your friends.
Orecchiette With Crookneck Squash Recipe
Prep time: 2 minutes
Cook time: 15 minutes
Servings: 4 to 5
Ingredients
2 medium crookneck squash (cut into coins)
1 Quart of marinara sauce
1 LB of dry orecchiette
¼ Cup of parmesan cheese
Some olive oil
Optional garnish:
Flat-leaf parsley (finely minced)
Instructions
- Bring a large pot of water to a boil
- Cook the squash: First cut the squash into coins.
Next, get out a large walled pan and add about a tablespoon of olive oil to it. Then place this pan over high heat on your stovetop and toss in the cut squash. All we want to do is slightly brown each coin of squash on both sides.
It is important that you cook all pieces of the squash in an even layer so you might have to do this step in batches.
- Add the sauce: Once all of the squash has become browned toss in the marinara sauce to the pan and mix everything together. Let this cook on a low simmer as you move to the next step.
*Be careful when adding sauce to a hot pan, as it can splatter everywhere. I recommend that you take the pan off of the heat for a minute prior to adding the sauce.*
- Cook the Orecchiette: Toss the orecchiette in the boiling pot of water, and cook it until it is al dente (this should be written on the box or bag the pasta came in). Once the pasta has become al dente, strain it and toss it into the pan that you are cooking the marinara sauce in. Stir the pasta into the sauce, and let it finish cooking in the sauce for about 3 minutes.
- Add the parmesan: At the end take the pan off of the heat and toss in the parmesan cheese, and then slowly mix it in until it becomes a part of the sauce.
- Serve & enjoy
Orecchiette With Crookneck Squash Recipe
Ingredients
- 2 medium crookneck squash cut into coins
- 1 Quart of marinara sauce
- 1 LB of dry orecchiette
- ¼ Cup of parmesan cheese
- Some olive oil
Optional garnish:
- Flat leaf parsley finely minced
Instructions
- Bring a large pot of water to a boil
- Cook the squash: First cut the squash into coins. Next get out a large walled pan and add about a tablespoon of olive oil to it. Then place this pan over a high heat on your stove top and toss in the cut squash. All we want to do is slightly brown each coin of squash on both sides.It is important that you cook all pieces of the squash in an even layer so you might have to do this step in batches.
- Add the sauce: Once all of the squash has become browned toss in the marinara sauce to the pan and mix everything together. Let this cook on a low simmer as you move to the next step.
- *Be careful when adding sauce to a hot pan, as it can splatter everywhere. I recommend that you take the pan off of the heat for a minute prior to adding the sauce.*
- Cook the Orecchiette: Toss the orecchiette in the boiling pot of water, and cook it until it is al dente (this should be written on the box or bag the pasta came in). Once the pasta has become al dente, strain it and toss it into the pan that you are cooking the marinara sauce in. Stir the pasta into the sauce, and let it finish cooking in the sauce for about 3 minutes.
- Add the parmesan: At the end take the pan off of the heat and toss in the parmesan cheese, and then slowly mix it in until it becomes a part of the sauce.
Inspiration from other blogs
From Love and Lemons
From Food 52
