Potato and Zucchini Orecchiette Pasta


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


  • 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


  • 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.

©2015-2016 Molson Coors Canada. For more Beer & Food pairings visit www.brewsandbites.ca