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By: Chef Laura Bonicelli

 

Every chef has a dish that they know is greater than the sum of its ingredients. Here it is!

This picture is from a demo at my favorite Farmers Market! 

Summer Vegetable Pasta Platter

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Step by Step Instructions

Summer Vegetable Pasta

Summer Vegetable Pasta

Chef Laura Bonicelli
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 mins
Cook Time 1 hr 20 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 566 kcal

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
  • 1/2 cup basil pesto
  • 2 Tbsp. minced chives
  • grated asiago or parmesan

Instructions
 

  • Preheat oven to 375 degrees.
  • 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)
  • 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.
  • Toss cherry tomatoes in a small bowl with vinegar and olive oil. Season with salt and pepper. Set aside.
  • Cook pasta in boiling salted water until al dente. Drain.
  • 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.
  • Repeat plating with three other pasta bowls and serve.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 566kcalCarbohydrates: 52gProtein: 18gFat: 28gSaturated Fat: 8gCholesterol: 37mgSodium: 1151mgPotassium: 1777mgFiber: 9gSugar: 16gVitamin A: 21539IUVitamin C: 116mgCalcium: 160mgIron: 5mg
Keyword Pasta
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