Summer Pasta Primavera

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Summer Pasta Primavera

If I could live a whole year of Septembers, I would. Aside from the back to school stress, and settling into new schedules, and worst, packing school lunches, September is the perfect month. The weather is ideal - warm, quiet, sunny. The air is not yet crisp, and the still-green leaves wave with a breezy warmth. But perhaps what’s best is the late summer garden, showing off its juiciest tomatoes, sweetest corn, and biggest zucchini. This week’s Supper Club recipe for [late] Summer Pasta Primavera tosses these peak ingredients into a no-fuss, delicious weeknight win. 


Since it’s clear I’d much rather be soaking up the sun than getting back to checking my kids’ homework (it is still summer until September 22, after all!), I like to surprise my kids with something impromptu and outdoors any chance I get. Favorites: taking a walk after dinner with ice cream cones, packing a simple dinner (this Summer Pasta Primavera, for example) for a midweek picnic at the park, picking up a pizza for afterschool beach or playground time, or hitting a bucket of balls at the driving range. We have all of fall to get into the groove. Viva la September! 

Use the last of summer produce to whip up this flavorful creamy pasta!

  • Active Kitchen Time: 45-60 minutes
  • Yield: 6 servings

Ingredients:

  • 2 large zucchini (about 1 lb)
  • 10 oz cherry tomatoes
  • 2 cloves garlic
  • ¼ cup basil, loosely packed
  • 1 lemon
  • 1 Tbsp olive oil
  • 1 ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 cup corn
  • ½ lb farfalle pasta
  • 2 Tbsp butter
  • ⅓ cup heavy cream
  • ½ cup grated Parmesan cheese

Supper Smarts:

  • Serving Suggestion: Mix a salad and dress it with olive oil and lemon juice (use the zested lemon from the recipe!)

  • Speed it Up: Use refrigerated minced garlic, and/or use herb shears to slice basil directly into the pasta.

  • Flavor Town: Add a dash of red pepper flakes in Step 11, and serve finished with fresh ground pepper.

  • Leftover Love: Spread leftovers evenly on a baking pan and reheat at 350 for 20 minutes, flipping halfway through. This will give you some little crispy edges and a "new" pasta.

Steps:

1
Bring a large pot of salted water to boil over high heat. Add ½ lb farfalle pasta and cook according to package directions.
2
Drain pasta in colander. Set aside.
3
Cut 2 large zucchini into ½-inch thick rounds. Cut rounds into quarters. Add to medium bowl. Set aside.
4
Cut 10 oz cherry tomatoes in half. Add to small bowl.
5
Smash and peel 2 cloves garlic. Finely mince and add to tomatoes. Set aside.
6
Cut ¼ cup basil into thin strips. Add to small prep bowl. Set aside.
7
Zest 1 lemon. Measure 2 tsp. Add to separate small bowl. Set aside.
8
Heat 1 Tbsp olive oil in skillet over medium-high heat.
9
Add zucchini, 1 tsp kosher salt, and ¼ tsp ground black pepper. Cook 4 minutes, stirring occasionally.
10
Add tomatoes, garlic, and 1 cup corn. Cook 1-2 minutes, until zucchini is tender. Turn off heat.
11
Add 2 Tbsp butter, ⅓ cup heavy cream, 2 tsp lemon zest, and ½ tsp kosher salt to pot. Heat on low until butter is melted. Turn off heat.
12
Add pasta, vegetables, basil, and ½ cup grated Parmesan cheese to pot. Stir well. TASTE & SHARE!
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Replies

Amber Stead September 26, 2023 @ 08:02 AM
So good! Fresh and light enough to enjoy on the last few warm days of the year. This one is a keeper.
Pam Carpenter September 19, 2023 @ 10:01 AM
I love this new club and cooking with my granddaughters!