Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)


Squid and zucchini is a typical pairing in Italian cuisine. Try this pasta dish and you'll see why! [Recipes originally submitted to]

Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
4 servings


  • 21 ounces fresh orecchiette pasta

  • 1 tablespoon extra-virgin olive oil

  • ½ shallot, thinly sliced

  • 12 ounces small squid, cleaned and cut into strips

  • ½ cup white wine

  • 6 tomatoes, quartered

  • 2 zucchini, cut into long, thin strips

  • salt

  • ¼ cup chopped fresh parsley

  • ground black pepper


  1. Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water.

  2. Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes.

  3. Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes.

  4. Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.


Cook's Notes:

The sauce should cook only for 10 minutes in total: this way the zucchini will remain crisp and squid won't become chewy.

If you don't have fresh orecchiette, replace with dry orecchiette or any other kind of short dry pasta, such as macaroni, penne, or fusilli.

A few tips to cook pasta perfectly, as Italians would do: Use a large amount of water, around 1 quart per 4 ounces of pasta. Add the pasta only when the water is boiling; stir, then bring back to the boil, stirring from time to time. Cook 1 minute less than the time suggested on the packet; drain and reserve some of the cooking water. Add the pasta to the sauce and finish cooking, adding some of the reserved water as needed. Serve straight away! Also, never rinse pasta; you'll lose the starch needed to keep it moist.

Nutrition Facts (per serving)

626 Calories
10g Fat
96g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 626
% Daily Value *
Total Fat 10g 13%
Saturated Fat 2g 9%
Cholesterol 292mg 97%
Sodium 157mg 7%
Total Carbohydrate 96g 35%
Dietary Fiber 9g 33%
Total Sugars 7g
Protein 32g
Vitamin C 47mg 237%
Calcium 91mg 7%
Iron 7mg 37%
Potassium 1207mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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