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Garden Veggie Orecchiette Pasta

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound orecchiette pasta
  • 3 tablespoons olive oil divided
  • 3 cups shredded rotisserie chicken
  • 2 medium zucchini diced
  • 1 yellow squash diced
  • 2 cups cherry tomatoes halved
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh basil torn
  • 2 tablespoons fresh lemon juice

Method
 

  1. Cook orecchiette pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain and set aside.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and bell pepper. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender and lightly browned.
  3. Add garlic and cook for 1 minute until fragrant, then add cherry tomatoes and Italian seasoning. Cook for 3-4 minutes until tomatoes begin to break down.
  4. Stir in the shredded rotisserie chicken and cook for 2 minutes until heated through.
  5. Add the cooked pasta to the skillet along with 1/2 cup reserved pasta water. Toss everything together, adding more pasta water if needed to create a light sauce.
  6. Remove from heat and stir in remaining tablespoon of olive oil, lemon juice, salt, and pepper. Top with Parmesan cheese and fresh basil before serving.