Conchiglie Pasta with Garlic and Olive Oil. Mini shell pasta sauteed with garlic, olive oil, zucchini, and broccoli and served with grated cheese.
Welcome to the third recipe in my Aglio E Olio series of recipes. In this version, Conchiglie Pasta with Garlic and Olive Oil, I am using zucchini and conchiglie pasta to change up this dish. This recipe is a very subtle change, as the first version of this recipe calls for broccoli and whole wheat pasta. However, a small change like this does make a completely different dish and eating experience.
Here is another simple pasta recipe with my favorite garlic and oil sauce. A quick recipe that I enjoy making during the week after work, especially if I did not already have a plan for dinner.
While the pasta is cooking I can sauté the garlic and vegetables together in the olive oil. When the pasta is al dente I combine everything together, mix for a bit, and dinner is served.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Conchiglie Pasta with Garlic and Olive Oil
Preparing the Pasta:
- Prepare the pasta according to the package instructions for al dente (about 7-9 minutes). Before you strain the pasta, reserve 4 ounces of pasta water.
Preparing the sauce:
- While pasta is cooking, in a large skillet bring the extra virgin olive oil to high heat. Next, add the garlic and sauté until golden, 1-2 minutes, mixing occasionally.
- Next, add the zucchini, broccoli, salt, and ground black pepper and sauté for 7 minutes, mixing occasionally. Finally, on low heat, add the cooked pasta, and pasta water, and cook for 2 minutes, mixing occasionally.
How to Serve Pasta with Garlic and Olive Oil:
- Place pasta in a large serving bowl. Add grated cheese to taste when serving (optional).
Invent Your Recipe
In this version of the aglio e olio recipe, I am using conchiglie pasta and zucchini to change up this dish. It is a small change but does create a new eating experience and recipe. Any vegetable you like can be made into an aglio e olio recipe. Some of my favorites that I recommend you try are green beans, eggplant, spinach, summer squash, sweet potatoes, carrots, peppers, and Swiss Chard.
I chose to add grated cheese to this pasta with garlic and olive oil recipe but leave it out for a vegan pasta recipe option. Also, you could add some crushed red pepper flakes while serving to add a little heat.
I use pasta water to bring the dish together and add a bit of creaminess to the garlic and olive oil. You could also use chicken broth instead of pasta water. This will add another layer of flavor to this pasta with garlic and olive oil recipe
As always, invent the version of this recipe that works for you!
More more ideas like this pasta with garlic and olive oil dish check out my pasta recipes.
The Recipe
Conchiglie Pasta with Garlic and Olive Oil
Ingredients
- 1 pound uncooked conchiglie mini shells
- 6 cloves garlic sliced thin
- ¼ cup extra virgin olive oil
- 2 small zucchini roughly chopped
- 2 cups broccoli florets
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 4 ounces pasta water
- 2 tablespoons grated cheese optional
Instructions
Preparing the Pasta:
- Prepare the pasta according to the package instructions for al dente (about 7-9 minutes). Before you strain the pasta, reserve 4 ounces of pasta water.
Preparing the sauce:
- While pasta is cooking, in a large skillet bring the extra virgin olive oil to high heat. Next, add the garlic and sauté until golden, 1-2 minutes, mixing occasionally.
- Next, add the zucchini, broccoli, salt, and ground black pepper and sauté for 7 minutes, mixing occasionally. Finally, on low heat, add the cooked pasta, and pasta water, and cook for 2 minutes, mixing occasionally.
How to Serve Past with Garlic and Olive Oil:
- Place pasta in a large serving bowl. Add grated cheese to taste when serving (optional).
Invent Your Recipe
Nutrition
