Yogurt Orecchiette with Zucchini

Yogurt Orecchiette with zucchini is a simple and delicate dish, perfect for a light dinner. Here’s how to prepare it:

Ingredients

• 320 g of orecchiette (or pasta of choice)
• 2 medium zucchinis
• 1 pot of natural Greek yogurt (about 170 g)
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Wash and cut the zucchinis into thin slices or julienne, depending on your preference.

2. In a large pan, sauté the garlic clove with a drizzle of extra virgin olive oil. Once golden, remove it and add the sliced zucchini. Season with salt and pepper to taste.

3. Sauté the zucchini until they are slightly golden and soft, but still crisp. You can add a little water if necessary to prevent sticking to the pan.

4. Meanwhile, bring a pot of salted water to a boil and cook the orecchiette according to the package instructions until al dente.

5. Drain the pasta, reserving some of the cooking water, and pour it into the pan with the zucchini. Mix well to flavor the pasta.

6. Remove the pan from the heat and let it cool for a few minutes before adding the Greek yogurt. Combine well, using some of the cooking water to make the sauce creamier.

7. Garnish with hand-torn fresh basil and, if you like, sprinkle with grated Parmesan cheese before serving.

Note: Yogurt Orecchiette is a classic example where Italian cuisine meets Mediterranean flavors. If you desire a more spiced touch, you can add fresh mint or chopped chili to the zucchini. For a more intense flavor and a non-vegetarian variant, you could also add diced cooked ham during the zucchini sauté.

Enjoy your meal!