Italian

Summer Vegetable Pasta

Name: Summer Vegetable Pasta
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 small zucchini; 1/4 tsp. kosher salt; 1 small butternut squash (peeled, seeded, and cut into 1/2 inch cubes); 1 Tbsp. extra-virgin olive oil; kosher salt and freshly ground black pepper; 1 1/2 pints cherry tomatoes -- halved; 1 1/2 Tbsp. white or red wine vinegar; 2 Tbsp. extra virgin olive oil -- plus more for drizzling; kosher salt & freshly ground black pepper; 6-8 ounces cassarecia -- or other sturdy pasta; 4 small burrata (or fresh mozzarella); 2 ears sweet corn (cooked and cut from the cob,or one cup frozen and thawed); 8 ounces prosciutto (optional); 1/2 cup basil pesto; 2 Tbsp. minced chives; grated asiago or parmesan

The beauty of this dish is the pesto combines with the creamy burrata to form it's own sauce. I always plate the ingredients in groups, not tossed together. It allows the person eating it to make decisions about how they want to combine the flavors of the ingredients.

By Chef Laura Bonicelli

Pasta

Prep Time

20 min

Cook Time

1 hr 20 min

Total Time

40 min

Servings

4 servings

Ingredients

4 small zucchini
1/4 tsp.kosher salt
1 small butternut squash (peeled, seeded, and cut into 1/2 inch cubes)
1 Tbsp.extra-virgin olive oil
kosher salt and freshly ground black pepper
1 1/2 pintscherry tomatoes -- halved
1 1/2 Tbsp.white or red wine vinegar
2 Tbsp.extra virgin olive oil -- plus more for drizzling
kosher salt & freshly ground black pepper
6-8 ouncescassarecia -- or other sturdy pasta
4 small burrata (or fresh mozzarella)
2 ears sweet corn (cooked and cut from the cob,or one cup frozen and thawed)
8 ouncesprosciutto (optional)
1/2 cupbasil pesto
2 Tbsp.minced chives
grated asiago or parmesan

Instructions

1
Preheat oven to 375º F.
2
Put both ends off of the zucchini. Using a vegetable peeler, peel one side - lengthwise into long ribbons. Stop when you get to the seeds. Turn the zucchini one quarter and peel that side. Turn and peel the remaining 2 sides. Put the ribbons in a bowl and toss with salt and set aside. (Reserve cores for another use - such as soup)
3
Toss the cubed butternut squash with olive oil and salt and pepper on a baking sheet. Bake in preheated oven for 40 to 50 minutes, until soft and starting to brown.
4
Toss cherry tomatoes in a small bowl with vinegar and olive oil. Season with salt and pepper. Set aside.
5
Cook pasta in boiling salted water until al dente. Drain.
6
Plate the dish by filling the bottom of a pasta bowl or dish with a handful of cooked pasta. Top with a ball of shredded burrata. Add 1/4 of the cherry tomatoes. Top with 1/4 of the corn and some zucchini ribbons, shredded prosciutto, and roasted squash. Finish with a dollop of pesto and sprinkle with minced chives and asiago.
7
Repeat plating with three other pasta bowls and serve.

Nutrition (per serving)

566

Calories

18g

Protein

52g

Carbs

28g

Fat

Fiber

1151mg

Sodium