Pappardelle Pasta with Corn, Squash, Onion and Mushroom
Thursday, June 28, 2012
Fresh Vegetable Pasta
We had a simple, yet fabulous dinner last night of pasta with fresh vegetables. My recipe yielded two large servings, which I immediately regretted. This dish “tastes like more” as we often say at our house. My rationale at the time was that I did not want to have leftovers because I wanted the pasta and squash warm, and my tomatoes room temp. Since this dish does not have a sauce, it may not reheat well in the oven or on the stove top (I don’t use a microwave anymore.) So be warned, you may want to bump up the recipe a bit, even if you don’t want leftovers, you may want more in the here and now.
I really wanted to use vegetables from my Scott Arbor organic vegetable program. I had loads of fresh squash and tomatoes, and had bought a few ears of fresh corn over the weekend. I also had fresh organic basil, which I was too lazy to put in because of the late hour, but it would be a nice addition. My final dish is a combination of a couple Rachael Ray recipes.
1 small zucchini
1 small yellow squash
2 small tomatoes
2 ears corn
½ 8-oz box spiral pasta
¼ cup Parmesan cheese
2-3 tablespoons chopped fresh basil
1. Cook pasta in salted water. When done, drain and return to pot.
2. Cut zucchini and yellow squash into thin slices. Sauté in olive oil, 2-3 minutes in batches in a hot skillet.
3. Cut corn off cob. Sear in hot skillet, about 30-60 seconds.
4. Peel and dice tomatoes.
5. Combine pasta, zucchini, yellow squash, corn, and tomatoes. Add a few tablespoons chopped fresh basil if you have it.
6. Serve with fresh grated Parmesan.
For this version, I used Bertolli Alfredo Sauce and fresh corn, tomatoes, yellow squash, baby bella mushrooms, and purple onions