Orecchiette with yogurt and zucchini

Name: Orecchiette with yogurt and zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Orecchiette pasta 11.3 oz; Greek yogurt 0.833 cup; Zucchini 3 ½ cups; Leeks 1.7 cups; Peas 1 cup; Extra virgin olive oil 7 spoonfuls; Garlic 1 clove; Basil minced 1 spoonful; Parsley minced 2 spoonfuls; Fine salt to taste; Black pepper to taste; Vegetable broth to taste

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532

Calories per serving

Vegetarian

Energy Kcal 532
Carbohydrates g 73.2
of which sugars g 7.3
Protein g 16.4
Fats g 19.3
of which saturated fat g 4.63
Fiber g 8.6
Cholesterol mg 8
Sodium mg 696

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Soft orecchiette pasta paired with creamy sauce makes this orecchiette with yogurt and zucchini a real favorite at family tables.Nice green zucchini slices catch a bit of pink blush from a light, tangy Greek yogurt pasta sauce—it looks fresh and welcoming on any dinner plate. Families usually go for this dish since it's healthy, easy, and feels just right when you want something refreshing but satisfying.Plus—vegetarian pasta recipes like this one mean everyone gets a chance to enjoy a hearty meal without missing the meat.Lunch, dinner, weekend gatherings...this creamy orecchiette recipe works in so many settings and always brings smiles thanks to its good mix of flavor and cheerful colors.

Busy families appreciate healthy pasta dishes that make dinner easy but still taste DELICIOUS.Here, the unique shape of orecchiette lets every bite hold onto rich yogurt sauce and soft zucchini—pretty much guaranteeing each forkful is moist and tasty.Home cooks love how quick pasta meals like this feel special, yet still work for daily eating.Although it's a great vegetarian option, variation stays simple—add fresh herbs or sprinkle a bit of cheese if you want.A simple tip: Serve with salad for an all-in-one meal, or offer it as a quick weekday lunch since this zucchini pasta recipe doesn't feel heavy.You'll absolutely notice it goes fast at family tables—there's something about creamy orecchiette recipes that always wins over kids and adults alike.Whenever you want an easy dinner idea that looks great, has real vegetable goodness, and fits busy schedules, this is one of those recipes you'll come back to again and again.Geared for home cooks wanting a mix of healthy, comforting, and nice—that’s real kitchen success.

INGREDIENTS: Orecchiette pasta 11.3 oz (320 g); Greek yogurt 0.833 cup (200 ml); Zucchini 3 ½ cups (400 g); Leeks 1.7 cups (150 g); Peas 1 cup (150 g); Extra virgin olive oil 7 spoonfuls; Garlic 1 clove; Basil 1 spoonful - minced; Parsley 2 spoonfuls - minced; Fine salt to taste; Black pepper to taste; Vegetable broth to taste

Preparation

How to prepare Orecchiette with yogurt and zucchini

To prepare the orecchiette with yogurt and zucchini, start by cleaning and cutting the vegetables: remove the green leaves and the outer leaves and slice it thinly 1, then trim the zucchini ends and julienne them 2. In a saucepan, heat three tablespoons of olive oil 3

and add the leeks 4 and let them cook, pouring in a ladle of vegetable broth to extend the cooking time 5. In another smaller pan, add a tablespoon of olive oil and add the peas 6,

let them cook for 15 minutes 7, and again add the ladle of broth and let them cook for a few more minutes. The peas should remain bright green and rather crunchy. In another pot, add the remaining oil and crush the garlic clove 8. Add the zucchini to the oil and let it cook for a few minutes 9,

the zucchini should not become mushy but remain intact 10. When the leeks are cooked, place them in a blender 11 along with the yogurt 12

and blend everything until you get a smooth cream 13. In a bowl, pour the yogurt cream, the peas 14, the zucchini 15, add salt and pepper

and mix everything well 16. Then boil the orecchiette in plenty of salted water 17, once the pasta is cooked, pour it into the bowl 18 along with the yogurt cream and vegetables,

and mix everything together 19. Finally, garnish by adding the chopped parsley and basil 20 and plate the orecchiette with yogurt and zucchini, serving them piping hot 21.