Get the Recipe: Summer Pasta Primavera
There’s nothing quite like the taste of summer vegetables and with fall quickly approaching, I’ve been trying to get in my last tastes of summer while prioritizing easy and delicious recipes that will make the transition into a busier season seamless. And for this simple Summer Pasta Primavera, I wanted to make sure I included some of my favorites: juicy ripe tomatoes, corn cut right off the cob, zucchini and fresh basil.
Ingredients
- 2 to 3 tablespoons extra virgin olive oil, such as Pompeian Smooth
- 7 oz. penne pasta, or a pasta of your choice (cooked according to package and then drained)
- 1 pint cherry tomatoes, cut in halves
- 1 ear corn, cut the corn off the cob (about ¾ cups if using canned or frozen)
- 1 medium zucchini, sliced
- 1 pinch red chili flakes, optional
- salt and pepper , to taste
- 1 medium lemon, the juice
- ¼ cup freshly grated parmesan cheese, more or less depending on your taste, plus some for topping
- a small handful fresh basil, torn
Equipment
- 1 Large Pot
- 1 Large Skillet
Instructions
- In a large pot, cook the pasta per instructions. Once done, cup out a ½ cup of hot pasta water, drain the pasta and set to the side.
- Heat the olive oil, in a large skillet, over medium heat. Add in the zucchini and sauté for 2 to 3 minutes. Next add in the corn, tomatoes, garlic, and red chili flakes. Season with salt and pepper and sauté for 3 to 5 more minutes or until all the vegetables are cooked to your liking.
- Add in the pasta and lightly fold all ingredients in together.
- Stir in ¼ cup of hot pasta water, a good squeeze of lemon juice, and the parmesan cheese. If you feel you need more pasta water, then add the rest. Taste and add, lemon juice, parmesan cheese, and salt and pepper, if needed.
- Top with freshly torn basil and more parmesan cheese, if desired and serve immediately.
Notes
To veganize this dish, simply omit the cheese or use vegan parmesan cheese.
Serving: 8ounces, Calories: 331kcal, Carbohydrates: 51g, Protein: 11g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 5mg, Sodium: 131mg, Potassium: 594mg, Fiber: 4g, Sugar: 7g, Vitamin A: 802IU, Vitamin C: 51mg, Calcium: 94mg, Iron: 2mg