Ingredients
Scale
- 8 ounces orecchiette pasta
- 1 heaping cup diced zucchini
- 1 heaping cup diced yellow squash
- 1 heaping cup corn kernels
- 2 cloves garlic, minced
- ¼ cup dry white wine
- 2 tablespoons fresh lemon juice
- 2 tablespoons butter
- Fresh basil for garnish
Instructions
- Boil salted water and cook the orecchiette until al dente, reserving some pasta water. Drain and drizzle with olive oil.
- In a large sauté pan, heat avocado oil over medium-high heat. Sauté shallots until softened, then add garlic and cook until fragrant.
- Add zucchini and squash; sauté until tender. Stir in corn and season with salt and pepper.
- Deglaze with white wine; let reduce before adding lemon juice. Toss in cooked pasta along with reserved pasta water as needed for sauce consistency.
- Stir in butter and parmesan cheese until melted. Garnish with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 250g)
- Calories: 310
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 10mg