PREP TIME: 10 min
COOK TIME: 15 min
Serves: 6

Ingredients

• 1 large Yukon potato, peeled and cut into 2 centimeter cubes
• Kosher salt and freshly ground black pepper to taste
• 2 medium zucchini (about 600g total), trimmed and cut into 2 centimeter dice
• 500g dried orechiette pasta
• 3 tbsp. (45ml) extra-virgin olive oil
• 2 tbsp. (30g) chopped basil
• 1/2 cup (120g) freshly grated Parmesan
• 3 tbsp. (45ml) extra virgin olive oil

Directions

• Bring a large pot of salted water to boil.
• Add potatoes to boiling water and boil for 3 minutes. Add zucchini and pasta and boil until pasta is al dente.
• Reserve 1/2 cup cooking liquid then drain pasta and vegetables in a colander.
• In a bowl, gently toss pasta and vegetables with oil, reserved cooking liquid, and Parmesan.
• Season with additional salt and pepper and top with more Parmesan.

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