Orecchiette with Zucchini Butter Sauce and Roasted Tomatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy orecchiette tossed with a smooth zucchini-butter sauce infused with basil, garlic, and Parmigiano, topped with jammy roasted cherry tomatoes and toasted breadcrumbs. A silky summer pasta without cream.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 7 oz (200g) cherry tomatoes
- 1 teaspoon dried oregano
- 14 oz (400g) orecchiette pasta (or another short pasta shape)
- 1.3 lbs (600g) zucchini ((2 very large or 4 small-medium))
- 4 tablespoons (50g) unsalted butter
- 3 cloves garlic (finely sliced)
- 1 large handful fresh basil (about 1 cup)
- 1.5 oz (40g) Parmigiano Reggiano (finely grated)
- 1/4 cup fine breadcrumbs (we use Mulino Bianco)
- 1 small handful fresh basil
- 2 tablespoons Parmigiano Reggiano (fienly grated)
At a glance
PER SERVING · TIME 95M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 10m
- Sodium
- 152mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 631mg
- Calcium
- 227mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.