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Garden Veggie Orecchiette Pasta on a plate

Garden Veggie Orecchiette Pasta

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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 pasta according to package until al dente; reserve 1 cup pasta water, drain, and set aside.
  2. Meanwhile, heat 2 tablespoons oil in large skillet over medium-high; cook zucchini, squash, and pepper 5-6 minutes until tender and lightly browned, stirring occasionally.
  3. Cook garlic 1 minute until fragrant; add tomatoes and Italian seasoning. Cook 3-4 minutes until tomatoes start breaking down.
  4. Stir in chicken; cook 2 minutes until heated through.
  5. Add pasta and 1/2 cup reserved water; toss, adding more water if needed for light sauce.
  6. Remove from heat; stir in remaining tablespoon oil, lemon juice, salt, and pepper. Top with Parmesan and basil; serve.