|2 servings||calories per servings 440||protein serving 13 g||carbs per serving 69 g||total fat per serving 12 g|
Orecchiette means “little ears,” and its shape delightfully cups the creamy, herbed sauce in this recipe. Oyster mushrooms and bright summer squash impart layers of flair to the bold flavors in this dish. A sprinkle of mushroom sea salt, blended by our friends at Beautiful Briny Sea, adds a final touch to this easy summer meal.
|Nutrition Facts||/ Per Serving|
|Total Fat||12 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||69 g|
|Dietary Fiber||6 g|
Fill a medium saucepan two-thirds full with about 6 cups water and 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
While waiting for your water to boil, prepare your mise en place: Remove and discard any tough stems. Cut or tear mushroom caps and tender stems into bite-size pieces. Halve squash lengthwise, and cut crosswise into 1/2-inch pieces. Peel and dice onion. Peel and mince garlic. Pick and chop oregano leaves.
When water comes to a boil, stir in pasta. Cook, stirring occasionally, until pasta is fully cooked but still a bit firm (al dente), 10-11 minutes. Reserve about 1/4 cup cooking liquid. Drain pasta, but do not rinse.
While pasta cooks, heat sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is shimmering add mushrooms in a single layer. Cook without stirring to brown on bottom, 3-4 minutes.
Add squash and onion, and stir to combine with mushrooms. Cook, stirring, until onion begins to become translucent, about 4 minutes.
Add garlic, oregano, 1/4 teaspoon mushroom sea salt and cooking wine. Cook until wine is gone, 1-2 minutes.
Add pasta and half & half to the mushroom-squash mixture. Taste and adjust seasoning as desired with mushroom sea salt. Adjust sauce consistency with reserved pasta cooking liquid. Serve and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...