Orecchiette and Summer Vegetables

Ingredients

• 6 ounces whole onion or 5 ounces chopped, ready-cut onion (1 1/3 cups)
• 2 teaspoons olive oil
• 8 ounces zucchini
• 2 cups orecchiette
• 1 pound ripe tomatoes
• 6 Greek, Italian or French medium olives
• 1 ear corn
• 1 tablespoon basil
• ⅛ teaspoon salt
• Freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    594 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 112 grams carbohydrates; 10 grams dietary fiber; 19 grams sugars; 20 grams protein; 245 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Bring water to boil for pasta.
2. Chop whole onion. Heat nonstick pan until it is very hot; reduce heat to medium-high, and add oil. Saute onion until it begins to soften.
3. Meanwhile, wash, trim and cut zucchini into small cubes. Add to onion after it has begun to brown.
4. Add orecchiette to boiling water, and cook according to package directions.
5. Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
6. Pit olives; coarsely chop, and add to pan.
7. Scrape kernels from corn. Wash and mince basil. Just before dish is ready, add corn and basil, and season with salt and pepper.
8. When orecchiette is ready, drain and stir into vegetables.

40 minutes