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
Torta Pasqua
Take me to the lesson... Torta Pasqua There are many versions of this Easter torta. It's a beautiful centerpiece and an Italian tradition. 9-inch springform pan =====pastry=====2 cups all-purpose flour4 ounces salted butter -- cold and cut into small pieces1 large...
Riata
Take me to the lesson... Raita Raita is a cool relish that is the perfect partner to hot, spicy, or mild Indian dishes. 2 cups plain Greek yogurt1 medium-sized cucumber -- peeled (seeded, and diced (1/4-inch))1/2 teaspoon Kosher salt2 tablespoons chopped fresh mint1...
Sheet-Pan Chickpeas with Feta, Tomatoes, and Lemon
Take me to the lesson... Sheet-Pan Chickpeas with Feta, Tomatoes, and Lemon lovely, easy to throw together, appetizer full of Mediterranean flavor 2 15-ounce cans chickpeas20 ounces cherry tomatoes1 large shallot (thinly sliced)1 lemon (thinly sliced, seeds...
Recent Comments