Summer Vegetable Pasta
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Unrated
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Summer Vegetable Pasta
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This summer vegetable pasta is a super flavorful vegetarian dish with a delicious cream sauce.
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Ingredients
- 1 bunch (about 16 ounces) radishes
- 2 tablespoons olive oil divided
- 1 tablespoon balsamic vinegar
- salt & pepper to taste
- 1 medium onion
- 1 medium zucchini
- 1 large tomato
- 2 cloves garlic minced
- Pinch Italian seasoning
- 1 cup heavy/whipping cream
- 6 leaves fresh basil
- 8 ounces uncooked pappardelle pasta
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Instructions
- Pre-heat oven to 450F. Cut radishes in half and add to a baking dish with 1 tablespoon olive oil, balsamic vinegar, and salt & pepper. Toss so the radishes are coated. Roast for 20-30 minutes, depending on the size of the radishes. Mine were larger, so I left them for 30 minutes. They should be tender-crisp once they're done.
- Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle according to package directions as you're making the sauce.
- Add 1 tablespoon of olive oil to a skillet or frying pan on medium heat. Chop the onion and add it to the pan. Cook for about five minutes, stirring occasionally.
- Meanwhile, slice the zucchini and then add it to the pan. Cover and cook for 8-10 minutes on medium-low heat, stirring once halfway through, until it's tender.
- Chop the tomato finely and add it to the pan along with the garlic, Italian seasoning, and the cream. Cook on medium heat for 8-10 minutes until the sauce is slightly thickened, stirring occasionally. Add the radishes once they're done. Add the fresh basil (tear it by hand). Add salt & pepper if desired.
- When the pasta is cooked, add it to the pan and toss with the sauce. Serve with freshly grated parmesan cheese.
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