Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)

Name: Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)
Total time: 50
Yield: 4
Ingredients: 21 ounces fresh orecchiette pasta; 1 tablespoon extra-virgin olive oil; 0.5 shallot, thinly sliced; 12 ounces small squid, cleaned and cut into strips; 0.5 cup white wine; 6 tomatoes, quartered; 2 zucchini, cut into long, thin strips; salt; 0.25 cup chopped fresh parsley; ground black pepper

Recipe by francesca from allrecipes.com

Dinner 50 Mins.

Ingredients

4 servings

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21 ounces fresh orecchiette pasta
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1 tablespoon extra-virgin olive oil
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0.5 shallot, thinly sliced
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12 ounces small squid, cleaned and cut into strips
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0.5 cup white wine

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6 tomatoes, quartered
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2 zucchini, cut into long, thin strips
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salt
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0.25 cup chopped fresh parsley
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ground black pepper

Instructions

Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.
Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.
Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.
Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.