ORECCHIETTE AND SUMMER VEGETABLES

Orecchiette and Summer Vegetables image

Provided by Marian Burros

Categories lunch, weekday, pastas, main course

Time 40m

Yield 2 servings

Number Of Ingredients 10

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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
1/8 teaspoon salt
Freshly ground black pepper to taste

Steps:

Bring water to boil for pasta.
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.
Meanwhile, wash, trim and cut zucchini into small cubes. Add to onion after it has begun to brown.
Add orecchiette to boiling water, and cook according to package directions.
Wash, trim and cube tomatoes, and add to zucchini and onions after zucchini has cooked a few minutes and begun to brown.
Pit olives; coarsely chop, and add to pan.
Scrape kernels from corn. Wash and mince basil. Just before dish is ready, add corn and basil, and season with salt and pepper.
When orecchiette is ready, drain and stir into vegetables.

Nutrition Facts : @context http, Calories 583, UnsaturatedFat 6 grams, Carbohydrate 110 grams, Fat 9 grams, Fiber 10 grams, Protein 20 grams, SaturatedFat 1 gram, Sodium 254 milligrams, Sugar 18 grams, TransFat 0 grams