Summer Pasta Primavera

Author

Raddish Supper Club
September 17, 2023

Shopping List

Serves: 6
Active Kitchen Time: 45-60 minutes

Fresh:

  • 2 large zucchini (about 1 lb)

  • 10 oz cherry tomatoes

  • 2 cloves garlic

  • ¼ cup basil, loosely packed

  • 1 lemon

  • 1 cup corn

  • 2 Tbsp butter

  • ¹/³ cup heavy cream

  • ½ cup grated Parmesan cheese

Pantry:

  • ½ lb farfalle pasta 

  • 1 Tbsp olive oil

  • 1 ½ tsp kosher salt

  • ¼ tsp ground black pepper

Recipe Steps

Bring a large pot of salted water to boil over high heat. Add ½ lb farfalle pasta and cook according to package directions.

Drain pasta in colander. Set aside.

Cut 2 large zucchini into ½-inch thick rounds. Cut rounds into quarters. Add to medium bowl. Set aside.

Cut 10 oz cherry tomatoes in half. Add to small bowl.

Smash and peel 2 cloves garlic. Finely mince and add to tomatoes. Set aside.

Cut ¼ cup basil into thin strips. Add to small prep bowl. Set aside.

Zest 1 lemon. Measure 2 tsp. Add to separate small bowl. Set aside.

Heat 1 Tbsp olive oil in skillet over medium-high heat. 

Add zucchini, 1 tsp kosher salt, and ¼ tsp ground black pepper. Cook 4 minutes, stirring occasionally.

Add tomatoes, garlic, and 1 cup corn. Cook 1-2 minutes, until zucchini is tender. Turn off heat.

Add 2 Tbsp butter, 1⁄3 cup heavy cream, 2 tsp lemon zest, and ½ tsp kosher salt to pot. Heat on low until butter is melted. Turn off heat.

Add pasta, vegetables, basil, and ½ cup grated Parmesan cheese to pot. Stir well. TASTE & SHARE!

Print This Recipe2.34 MB • PDF File

Recipe Notes

  • Make a salad and dress it with olive oil and lemon juice (use the zested lemon from the recipe!)

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

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

  • 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.

  • Gluten-free: Use gluten-free farfalle, such as Jovial, or use your favorite short gluten-free pasta shape.

  • Dairy-free: Use dairy-free heavy cream, such as Silk. Alternatively, use dairy-free half & half, such as Ripple, or dairy-free milk, such as almond, cashew, soy, or pea protein. Use dairy-free butter, such as Melt or Earth Balance. Use dairy-free Parmesan, such as Go! Veggie or Follow Your Heart.

Taste & Share

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