Retail Recipes / Spring
Squash & Herb Orecchiette Pasta
Serves 2-3
Prep Time 10 minutes
Cook Time 15 minutes
Light, bright, and full of comforting flavour—this Squash & Herb Orecchiette is a winter-friendly dish that lets seasonal produce do the heavy lifting. With tender squash, wilted greens, salty capers, and creamy feta, it strikes the perfect balance between freshness and warmth. A simple, nourishing bowl to lift even the chilliest days.
Ingredients
3 small yellow summer squash (or 2 medium), thinly sliced
250g orecchiette pasta
1 tbsp extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
1 tsp finely chopped rosemary
2 cups chopped spinach (or kale, or silverbeet)
Juice of ½ lemon, more to taste
⅓ cup feta cheese, crumbled
2 tbsp capers
Pinch of red pepper flakes
Grated Parmesan, optional
Sea salt & cracked black pepper, to taste
Method
Cook the orecchiette in salted boiling water until al dente. Reserve ½ cup pasta water, then drain.
In a large pan, heat olive oil over medium heat. Add the garlic and rosemary, cooking until fragrant—about 1 minute.
Add the squash and cook for 3–5 minutes until just tender and lightly golden.
Toss in the spinach, stirring until wilted.
Add the cooked pasta, reserved pasta water, lemon juice, feta, and capers. Stir to combine and season with salt, pepper, and red pepper flakes.
Drizzle with extra olive oil and sprinkle with Parmesan if desired.
Best
Enjoyed
As a light, wholesome dinner with a glass of chilled white wine
Packed for lunch, served warm or at room temp
Topped with toasted pine nuts or extra herbs for added crunch