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!
If you want more recipes Join The Club!!!
Step by Step Instructions
Summer Vegetable Pasta
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
Instructions
- Preheat oven to 375º F.
- 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.
Nutrition
Basil Pesto
Equipment
- food processor
Ingredients
- 4 cups basil leaves
- 8 cloves garlic roughly chopped
- 2 cups pinenuts or walnuts I often use half of each
- 1 cup extra-virgin olive oil
- 1 1/4 cups grated Parmesan cheese
- 1 1/4 cups grated Asiago
- Kosher salt & pepper
Instructions
- Place the basil leaves, garlic, and nuts in a food processor bowl fitted with a metal blade.
- Pulse until evenly chopped; stop and push down as necessary. Slowly pour in olive oil while processing continuously.
- Remove the cover and add in the cheeses; season generously with salt and pepper.
Nutrition
More Recipes
Fermented Peach and Tomato Salsa
By: Chef Laura Bonicelli I’m thrilled to share with you my latest culinary creation: Fermented Peach and Tomato Salsa. This recipe has quickly become my favorite salad dressing, and I’m sure it will become yours too. Not only is it incredibly flavorful, but it’s also...
Zucchini Eggplant Involtini
By: Chef Laura Bonicelli Involtini is a classic and traditional Italian dish that has been enjoyed by many for generations. The combination of thinly sliced eggplant (and in this recipe, zucchini) rolled around a delicious homemade ricotta filling with a rich tomato...
Garden Focaccia
Garden Focaccia This is an adaptation of a focaccia recipe that I wrote over 20 years ago. It is fluffy on the inside, yet sturdy enough to support your veggie art on top. stand-mixersheet pan 1 package active-dry yeast (2 1/4 teaspoons)1 cup water (115-120ºF)=====1...
Recent Comments