Summer Vegetable Pasta
User Reviews
0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Summer Vegetable Pasta
Report
This summer vegetable pasta is a super flavorful vegetarian dish with a delicious cream sauce.
Share:
Ingredients
- 1 radishes bunch, about 16 ounces
- 2 tablespoons olive oil divided
- 1 tablespoon balsamic vinegar
- salt to taste
- black pepper to taste
- 1 onion medium
- 1 zucchini medium
- 1 tomato large
- 2 cloves garlic minced
- Pinch Italian seasoning
- 1 cup heavy cream aka whipping cream
- 6 leaves basil fresh
- 8 ounces pappardelle pasta uncooked
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.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
