I think you will love this simple and delicious pasta dish because not only is it good for you, it is loaded with different kinds of flavor. The tangy feta cheese, salty capers, and lemony, white wine sauce blend so perfectly together. Give this recipe a try!
I originally discovered this recipe on one of my favorite food blogs, Love and Lemons, but like usual, I can’t copy step for step, so I did a little personalizing of myself. I advise finding a good recipe and adding some of your own creative touches to it.
Orecchiette translates to “little ears” in Italian and as you can see, they are small, ear-shaped pasta. Sometimes it can be difficult to find them in the grocery stores because they are not your ordinary pasta. If you cannot find orecchiette in your grocery store, a smaller pasta such as bow tie or penne will also work for this recipe. I can’t express how delicious this recipe was and I’ll definitely be having leftovers today for dinner!
You will need:
1 package Orecchiette
1 medium zucchini, cut into 1-inch pieces
1 medium yellow squash, cut into 1-inch pieces
1 cup cherry tomatoes, halved
2 Tbsp capers
3 cloves garlic, minced
Big handful chopped spinach
1 cup dry white wine
Juice of 1 lemon
1/3 cup feta cheese
1/3 cup grated parmesan cheese
1 tsp red pepper flakes
Salt and Pepper to taste
First, boil the orecchiette in salted water until al dente. In a large sauté pan, heat 2 Tbsp olive oil and cook the zucchini and yellow squash over medium heat until tender. Add the minced garlic and cook until fragrant, about 2 minutes. Then, add the lemon juice, white wine, capers, red pepper flakes, and tomatoes and bring the mixture to a simmer.
Once the noodles have finished boiling, transfer to the summer squash mixture with a slotted spoon so some of the pasta water is also added. The starchy pasta water will add a natural creaminess to the dish. Toss in the spinach, feta cheese, and parmesan and serves once the spinach as wilted. Season with salt and pepper to taste.
Voila! Hope you love it as much as I did!