Orecchiette with Yogurt and Zucchini

Orecchiette with yogurt and zucchini is a simple and delicate dish, perfect for a light dinner. Here’s how to prepare them:

Ingredients

• 320 g of orecchiette (or pasta of your choice)
• 2 medium zucchini
• 1 container of plain Greek yogurt (about 170 g)
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (optional)
• Grated Parmesan (optional)

Preparation

1. Wash and cut the zucchini into thin rounds or julienne, depending on your preference.

2. In a large skillet, sauté the garlic clove with a drizzle of extra virgin olive oil. Once golden, remove it and add the cut zucchini. Salt and pepper to taste.

3. Sauté the zucchini until they are lightly golden and soft, but still crispy. You can add a little water if necessary to prevent them from sticking to the pan.

4. Meanwhile, bring a pot of salted water to a boil and cook the orecchiette according to the package instructions for an al dente texture.

5. Drain the pasta, reserving a little cooking water, and add it to the pan with the zucchini. Mix well to flavor the pasta.

6. Remove the pan from the heat and let it cool for a few minutes before adding the Greek yogurt. Mix well, using a bit of cooking water to make the sauce creamier.

7. Garnish with fresh basil torn by hand and, if you like, sprinkle with grated Parmesan before serving.

Note: Orecchiette with yogurt are a classic example where Italian cuisine meets Mediterranean flavors. If you want a spicier touch, you can add fresh mint or chopped chili pepper along with the zucchini. For a more intense flavor and a non-vegetarian variant, you could also add diced cooked ham during the sautéing of the zucchini.

Enjoy your meal!