Recipe courtesy of Katie Lee Biegel
Summer Vegetable Pasta
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- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 870
- Total Fat
- 36 g
- Saturated Fat
- 18 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 37 g
- Cholesterol
- 88 mg
- Sodium
- 935 mg
Inspired by one of my favorite restaurants in the world, Lo Scoglio, this light and flavorful pasta has summer veggies like zucchini, tomatoes and corn in a luxurious sauce. Use my pasta twirl technique to make this easy weeknight meal transport you to a gourmet restaurant on the Amalfi coast!
- Level: Easy
- Total: 50 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 870
- Total Fat
- 36 g
- Saturated Fat
- 18 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 37 g
- Cholesterol
- 88 mg
- Sodium
- 935 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package instructions.
- Meanwhile, in a large skillet, add the pancetta and cook over medium heat until the fat has rendered and the pancetta is golden brown and crispy, 7 to 9 minutes. Using a slotted spoon, remove the pancetta to a plate lined with a paper towel. Drain all but 2 tablespoons of the pancetta fat from the skillet.
- Return the skillet to medium-high heat. Add the garlic, shallot and chile flakes and allow to cook until fragrant and softened, about 2 minutes. Add the zucchini and cherry tomatoes and cook until the tomatoes have broken down and become jammy, 8 to 10 minutes. Season with 1 teaspoon salt and pepper to taste.
- Add the corn, butter and reserved pancetta and cook until the butter has melted, an additional minute. Drain the pasta, reserving 1 cup of the starchy pasta water.
- Add the pasta to the skillet and slowly drizzle in the pasta water (you may not need all of it). Toss to coat the noodles in the vegetables and to form a sauce.
- Remove from the heat and add the Parmesan, 1/2 cup Pecorino-Romano and 1 cup basil. Toss again to coat.
- Divide among bowls and garnish with the remaining 1/4 cup basil, the lemon zest and the remaining 1/4 cup Pecorino-Romano.
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