This pasta dish was inspired by a recipe for pappardelle and corn in Food Network Magazine and completely came together as I wandered around Wilson Farm, picking up veggies that called out to me. While I was planning to make this with pappardelle, I changed my mind when I found fresh summer squash and basil linguine at the farm stand. I couldn't imagine a better pasta pairing for the veggies I had picked out.
The days of perfect summer tomatoes and sweet corn are dwindling, so I recommend making this as soon as you can to savor the flavors of the season.
Summer Squash And Basil Linguine With Summer Veggies (adapted from Food Network Magazine)
Ingredients
5 tablespoons unsalted butter
10 cherry tomatoes, quartered
1/2 small zucchini (from zucchini halved lengthwise), halved lengthwise and thinly sliced
Salt and pepper
1 clove garlic, minced
20 green beans, cut in thirds
1/3 cup white wine (I used Riesling)
Corn kernels scraped from 1 ear fresh corn
12 ounces fresh summer squash and basil linguine
1/2 cup chicken broth
Torn basil, for garnish
Preparation
Put a large pot of salted water on to boil.
Melt 3 tablespoons butter in large skillet over medium heat. Add tomatoes and zucchini, and season with salt and pepper. Cook for 4 to 5 minutes, or until tomatoes soften.
Add garlic and green beans, and cook for 2 minutes.
Stir in the wine and corn, and cook for 2 minutes, or until wine is reduced by half.
Meanwhile, cook the pasta in the boiling water according to package directions. Drain, reserving 1 cup pasta water.
Add the chicken broth to the skillet, and then stir in the pasta once it's ready.
Add the remaining 2 tablespoons of butter and additional pasta water as needed, and toss to coat the pasta. (I almost forgot to add the butter here, and I think you could leave it out if you wanted to cut back on it.)
Season with salt and pepper, and serve with basil.
I can't get over how good this turned out. I mean I guess it makes sense. I used tons of fresh, local produce. I only used veggies I loved. And I used fresh pasta. I even bought a basil plant and clipped fresh basil just before garnishing the dish. Everything about this dish was so fresh! It has bright, clean, sweet flavors running through it.
What are your favorite summer veggies to throw in pasta?
13 comments:
I love all the bright colors. It looks so pretty!
I definitely love throwing tomatoes, summer squash and eggplant with pasta. This dish looks AWESOME!
This is summer in a bowl. There is nothing about this dish that I don't love!
gorgeous vegetables and colors in this dish!
Omg, Megan. This looks sooooo good! I love how you take advantage of the summer produce... I've been trying to savor the last few weeks we still have by going crazy at the farmers market ;)
I love how this is chocked full of summer veggies - there's only so much time left to enjoy them! I love adding zucchini and tomatoes to pasta - so fresh, light and tasty!
this sounds totally amazing. and that pasta sounds great, could you taste the summer squash and basil on its own?
I make something something similar just about every night either with pasta or brown rice. It's super cheap and easy to make.
This is so pretty and colorful!
Yum -- this looks amazing! I love the idea of cooking with Riesling...it sounds like a great balance for the other flavors in this dish. I love Wilson's Farms and wish I still lived closer!
It's pretty subtle, but I also only tried a tiny piece when I was tasting to see if the pasta was done. I definitely should have tried more of it plain before mixing it in. I loved the texture!
It's pretty subtle, but I also only tried a tiny piece when I was tasting to see if the pasta was done. I definitely should have tried more of it plain before mixing it in. I loved the texture!
tomato + corn is one of my fave combinations. I really like it in salads, pastas and on pizza. LOVE.
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