Chicken, yellow squash, and zucchini pasta with lemon-butter sauce is the perfect summertime meal. Bonus: this filling yet healthful dinner comes together in less than 30 minutes.
Also known as the pasta I can’t pronounce by any stretch of the imagination.
Srsly, I look at the word, say it in my head, open my mouth to practice, and nothing. Just nothing.
If I were ever in a situation where I was being forced to say, “orecchiette,” I’d do one of those mouth-cover moves, turn my head to the side, start with an “or,” fade to a “shh,” then stop speaking altogether to make it appear as though I had said the full word while I just so happened to be distracted by a vision of beauty from across the room whilst simultaneously relieving a mouth itch.
It kills me.
I don’t even want to talk about it.
Which is too bad, because, have you had orecchiette? It’s basically my favorite of the pasta shapes. Curvy, voluptuous, stupendous at soaking up//holding in sauce, button-like and adorable, yet boob-like and sexy. It’s just the greatest most unpronounceable thing that ever did exist.
Public service announcement: I used gluten-free. Orecchiette, that is.
Thought I’d toss that in before we became any more involved.
This pasta dish. Wow with a capital YUM. It’s easy. It’s buttery. It’s summery. It’s sexy. It’s a date night you want to be a part of.
Melt some butter, saute some garlic, brown some chicken, toss in the veg, PRESTO there’re your pasta add ins. Toss it all together with the cooked oreshetty, and you have yourself a meal, my friends.
I went full-tilt butter flave on this, but if you like tang, you can add some sun-dried tomatoes, or even some sort of kalamata olive situation. You’d be surprised by the things you can do to make this your own jamboree.