A holiday on the other side of the world is all well and good, but then there’s the jetlag to contend with. Currently, sleeping through the night is somewhat of a challenge and staying awake at work is only achieved with multiple cups of coffee and not allowing myself to sit down for too long, anywhere. These are the times that I am thankful that I do not have a desk job.
Gradually, my brain is convincing my baffled body that night is day and day is night. Is it just my imagination that this transition gets more challenging the older I get?
The plus side to being wide awake against my will at some unearthly time is that it gives me a few unaccounted for hours with which to do things. My hunger pangs led me to trawl through the pantry before the sun was even up and in the midst of cramming everything that was remotely edible into my mouth, I came across some lovely pasta from the good people of Barilla. One pasta bible, a quick scramble for herbs around the still-dark garden, and half an hour later, there was a tasty, nutritious lunch to look forward to on my first bleary-eyed day back at work.
You use the zucchini raw but the thin slices get partially cooked by the acidic lemon juice. Cool, right? I am quite partial to Orecchiette but you can, of course, use any short pasta that takes your fancy. For more pasta-related shenanigans, try out one of the classes at Casa Barilla in Sydney.
Orecchiette with Zucchini
Slightly modified from Pasta by Carla Bardi (page 134)
2 medium zucchini (courgette)
1 or 2 small red chillies, finely chopped
Small handful fresh mint leaves, roughly chopped
1/2 tsp salt
Freshly cracked pepper, to taste
1 tbsp fresh lemon juice
4 tbsp extra virgin olive oil
250g good quality dried Orecchiette Pasta (I used Barilla)
Grated parmesan or pecorino cheese to serve
Using a vegetable peeler, shave the zucchini lengthwise into strips. In a large bowl, toss the zucchini strips with the chillies, mint, salt, pepper, lemon juice and olive oil. Leave for 20-30 min.
Cook the pasta in salted water according to packet instructions until al dente. Drain and toss the pasta with the zucchini. Taste and add more salt or pepper as neccessary.
Serve with a generous amount of parmesan or pecorino grated over the top.
This is NOT a sponsored post, however the pasta was kindly supplied by Barilla.
93 thoughts on “Orecchiette with Zucchini”
Mmm beautiful. Such a lovely summery sort of lunch.
Thank you 🙂
gorgeous pics deepa. good to have you back 🙂
Looks so lovely and fresh tasting! I hear you on the jetlag – just got back from over a month in Pakistan and let’s just say coffee and I have become extra tight!
I can’t wait to try this awesome recipe. Thank you for sharing. http://www.segmation.wordpress.com.
Your photos are so beautiful! I can’t wait til summer veggies start growing in my neck of the woods, so I can make this.
Thanks Rachel! I hope you do get to make it 🙂
light, delicious and delightful!!
Reblogged this on TEES AND MORE.
Just thinking about the flavours made my mouth water. i love pasta with lemon juice and garlic!
Me too! I toyed with putting garlic in but refained as would be eating it at work and prefer to anaesthatise patients with drugs rather than my breath! Might add garlic next time though…..
This looks delicious. I love to have many easy and simple pasta recipes on hand, especially for summer.
Thanks. Pasta is one of my go-to dishes too and while I love a tomato based sauce, it’s good to have variety!
I love squash! Thanks!
Me too! You’re welcome 🙂
loved the pictures dear ! thanks for sharing
Kisses from a beauty blogger
wow, looks amazing, I love to cook and look forward to trying this and reading more about your wonderful morsels. 🙂
Thank you for the lovely comment. Hope to see you back here soon!
So simple, yet so beautiful, and I would imagine super tasty, Deepa!
Thank you! Yes, it was nice to have a lovely lunch to look forward to at work.
Reblogged this on jparifin1's Blog and commented:
Yes thats a good condition…
Thanks for reblogging.
looking good……..like this want to try…….#wordpress!
Thanks, let me know how you like it if you do try it 🙂
Yuuummmmm 🙂 beautiful photos!
Reblogged this on Running with Perserverance the Race Marked Out and commented:
This looks fabulous👏!
Thank you! And thanks for reblogging.
looks great!! love orechiette!
Me too! It really does cup the sauce. Thank you!
Reblogged this on The Writer Monkey.
Can u eat the pictures ???? Will surely give it a try 🙂
Haha….let me know how they taste!
Sure will !!!!
very nice post… thanks
Thank you 🙂
Very lovely and simple yet elegant. And congratulations on being Freshly Pressed – a lovely blog. Sophie
Thank you Sophie! Yes, loving being FP 🙂
Love the photography!
Thank you so much! had a peek at your blog and really liked your photos too!
Reblogged this on haitianbarbiek.
Reblogged this on Mizteriousme and commented:
Delicious new recipes …
Yummm!! Looks great:)
Reblogged this on melssecret.
The pictures make everything look so yummy! Enjoyable read.
Thanks muchly 🙂
Reblogged this on lookuphigherdotcom.
Making this right now, thanks for the inspiration!
Pleasure! Hope you liked it!
Thank you for sharing, this is such a simple recipe and the final result looks delicious! I will surely give it a try. Also, I really like the photos!
You are welcome! There are days when only a simple recipe will do 🙂 Thanks for the lovely comment!
Yum! I keep trying to find orichiette in the regular super market, but it looks like a long drive to the “fancy” market might be in order. I love raw zucchini shaved like this, although, I am partial to basil instead of mint. Either way, such a pretty salad. And I must eat salad now, because last night I did myself in with pizza and wine. Boo.
Hehe…not sure that balancing out pizza with pasta is quite the way to go but I do like the way you think Sara 🙂 Basil would work nicely as well but do try the mint sometime as well!
I’m going to try this. Looks delicious!
Please do! Hope you like it 🙂
This looks yummy. I love pasta !!
Thank you! Me too!
Deff need to try this with while wheat shells. Looks so good
Yes that would be lovely too…..
This looks delicious. Greats pics. Thanks for the recipe.
Thanks Riya and you are very welcome 🙂
Forget the recipe, your PHOTOS are delicious! Stumbled upon you via Freshly Pressed and I’ll be sure to come back again : )
Thanks Bella! Lovely to have you here. Had a quick peek at your blog too and there’s some great info there 🙂
This is such a nice idea, I loved the recipe! ☺ Alice
Thank you Alice!
What a great idea to do such thin strips of zucchini and have them “cook” in the lemon juice! Love it. I am going to make it this week.
Thanks Cassie…..do try it and let me know how you like it 🙂
Reblogged this on funfruitshealthyhabits and commented:
this may not look good but it is healthy to eat.! and it has some of the colors like for ex: there is yellow, green,
Reblogged this on jessenpetty and commented:
Looks delicious! Great Work!
Thank you….I loved it!!
so simple yet so delicious!