Summer Vegetable Pasta
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
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
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 , 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.