Lemony Summer Squash Orecchiette Recipe

Orecchiette pasta: A small, round pasta that looks like little ears and holds sauce nicely.

Summer squash: A mild, tender vegetable that cooks quickly and adds a fresh taste.

Lemon: Both the zest and juice are used to give the dish a bright, tangy flavor.

Garlic: Adds a warm, savory aroma and taste when cooked.

Olive oil: Used for cooking and adds a smooth, fruity richness.

Parmesan cheese: A salty, nutty cheese that melts slightly and adds depth.

Salt and pepper: Basic seasonings to bring out all the flavors.

Fresh basil: Adds a sweet, herbal note and a fresh green color.

One of the most helpful moves in this Lemony Summer Squash Orecchiette Recipe is how to cook the pasta just right and keep it from sticking together. Here’s a simple way to do it:

1. Bring a big pot of water to a rolling boil. Using plenty of water gives the pasta room to move around so it doesn’t clump.
2. Add a good pinch of salt to the boiling water. This helps flavor the pasta as it cooks.
3. Add the orecchiette to the boiling water and stir gently right away. Stirring is key because it stops the pasta from sticking to itself or the pot.
4. Cook the pasta just until it’s tender but still a little firm in the center (this is called al dente). Follow the time on the package, but start checking a minute or two early.
5. When it’s done, drain the pasta in a colander but don’t rinse it with water. Rinsing washes away the starch that helps the sauce stick to the pasta.

Doing these steps makes the pasta cook evenly and stay separate, so when you add it to the skillet with the summer squash and lemon, everything mixes together beautifully. The pasta will soak up the flavors better and taste fresh instead of sticky or mushy.

I remember the first time I cooked orecchiette, I didn’t stir it right away, and it all stuck together in one big clump. It was a little frustrating! Now, I always make sure to stir gently as soon as it hits the water. Also, I love that you don’t have to rinse the pasta—it keeps the dish tasting bright and lets the olive oil and lemon juice cling perfectly. It’s a small step that makes a big difference!

• orecchiette pasta - Substitute with fusilli pasta: Fusilli has a similar texture and shape that holds the sauce well.

• summer squash - Substitute with zucchini: Zucchini has a similar mild flavor and texture, making it a good alternative.

• lemon - Substitute with lime: Lime provides a similar acidic and citrusy flavor, though slightly more tart.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the dish well.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar salty and nutty flavor, though slightly sharper.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor with an additional umami depth.

• pepper - Substitute with red pepper flakes: Red pepper flakes add a bit of heat along with the peppery flavor.

• basil - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor, though with a slightly different profile.

• Allow the orecchiette pasta to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled lemony summer squash orecchiette to an airtight container. Make sure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator. The dish will stay fresh for up to 3-4 days.
• For longer storage, consider freezing. Place the orecchiette pasta in a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible before sealing.
• Label the container or bag with the date. This helps you keep track of how long it has been stored.
• When ready to eat, thaw the lemony summer squash orecchiette in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• Reheat the dish in a skillet over medium heat. Add a splash of olive oil or a bit of water to prevent sticking and to refresh the flavors.
• Stir occasionally until heated through. If needed, add a bit more lemon juice and parmesan cheese to revive the zesty and cheesy notes.
• Garnish with freshly chopped basil before serving to enhance the freshness and aroma.

• Stovetop Method:

  1. Drizzle a bit of olive oil into a large skillet and heat over medium-low.
  2. Add the leftover orecchiette pasta and summer squash to the skillet.
  3. Stir occasionally to ensure even heating, adding a splash of water or lemon juice if it seems dry.
  4. Cook until heated through, about 5-7 minutes.
  5. Garnish with fresh basil and a sprinkle of parmesan cheese before serving.

• Microwave Method:

  1. Place the leftover pasta in a microwave-safe dish.
  2. Add a splash of water or olive oil to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, stirring halfway through.
  5. Check if it's heated through; if not, continue in 30-second intervals.
  6. Top with fresh basil and parmesan cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover orecchiette to an oven-safe dish.
  3. Drizzle with a bit of olive oil and cover with foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes to allow the top to crisp slightly.
  6. Garnish with fresh basil and a sprinkle of parmesan cheese before serving.

• Steaming Method:

  1. Place the leftover pasta in a steamer basket over boiling water.
  2. Cover and steam for about 5-7 minutes, or until heated through.
  3. Toss with a bit of olive oil or lemon juice to refresh the flavors.
  4. Garnish with fresh basil and parmesan cheese before serving.

• Large pot: used to cook the orecchiette pasta according to package instructions.

• Colander: used to drain the cooked pasta.

• Large skillet: used to heat the olive oil, cook the garlic, and sauté the summer squash.

• Wooden spoon: used to stir the garlic and squash while cooking.

• Microplane or zester: used to zest the lemon.

• Citrus juicer: used to extract the juice from the lemon.

• Garlic press: used to mince the garlic cloves.

• Measuring cups: used to measure the olive oil, grated parmesan cheese, and chopped fresh basil.

• Chef's knife: used to slice the summer squash and chop the fresh basil.

• Cutting board: used as a surface for slicing the summer squash and chopping the basil.

• Grater: used to grate the parmesan cheese.

• Serving bowl: used to serve the finished lemony summer squash orecchiette.

• Tongs: used to toss the pasta with the lemon zest, juice, and other ingredients in the skillet.

Pre-slice the squash: Slice the summer squash ahead of time and store in the fridge to save prep time.

Use pre-minced garlic: Opt for pre-minced garlic from the store to cut down on chopping.

Cook pasta in advance: Boil the orecchiette pasta earlier in the day and store it in the fridge. Reheat by tossing it in the skillet.

Lemon zest and juice prep: Zest and juice the lemon beforehand and keep it in a small container.

Pre-grated parmesan: Buy pre-grated parmesan cheese to eliminate the need for grating.