Orechiette pasta in cherry tomato sauce with zucchini, kale, and sausage.
Short history: Orecchiette is a small rounded pasta that comes from the Apulia region in Southern Italy. Typically, the dough is rolled and cut into cubes, which are then pressed and dragged with a knife, which gives them their curl. There is a similar type of pasta in China which is called 猫耳朵, or “cat’s ears.” The roasted vegetables in this dish provide heart-healthy fiber, vitamins, and minerals, and the fennel helps regulate blood pressure.
Reheating instructions: Warm in a pan over medium heat.
“The Orecchiette changed my mind about kale. I don’t know how it stayed crispy but it was perfect. The flavors of this pasta were incredible.” – Lori No. from Phoenix
“Really enjoyed! We heated this up with some homemade garlic bread and wine for Friday date night” – Laura To. from Scottsdale