Go Back

Orecchiette Pasta with Brie and Summer Squash

Print Recipe Pin Recipe

Ingredients
  

  • 16 ounces orecchiette pasta
  • 2 tablespoons olive oil
  • 2 small summer squash thinly sliced Kosher salt, to taste
  • 1 tablespoon unsalted butter
  • 2 cloves garlic minced
  • 1/2 teaspoon chile flakes
  • 1 1/2 cups whole milk
  • 1 teaspoon chopped fresh summer savory or thyme
  • 1 wheel Brie-style cheese rind removed, torn into pieces

Instructions
 

  • Bring salted water in a large pot to a boil. Cook orecchiette according to package instructions until al dente. Reserve 1⁄2 cup pasta water.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Once hot, add squash and season with salt. Cook until tender, about 5 minutes. Transfer to a plate.
  • In the same skillet, melt butter over medium heat. Add garlic and chile flakes, cooking until fragrant, about 30 seconds. Add milk and summer savory and bring to a gentle simmer. Add brie and stir until smooth. Toss cooked pasta and sautéed squash into the sauce, adding reserved pasta water to thin the sauce as desired. Serve immediately.