Sunday, May 15, 2011

Summer Vegetable Pasta

8 oz corkscrew pasta
4 tbsp extra virgin olive oil, divided
4 cloves garlic, finely chopped
1/2 cup Italian-style bread crumbs
3 zucchini (about 1 lb), thinly sliced
4 ears corn, kernels scraped off
1.5 cups Parmesan cheese, shredded
1/4 cup finely chopped fresh basil

1. In a large pot of boiling, salted water, cook pasta until al dente. Drain, reserving 1 cup of pasta cooking water and the pot.

2. Meanwhile, in a small skillet, heat 2 tbsp olive oil over medium heat. Add half the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from heat.

3. In the reserved pasta pot, heat the remaining 2 tbsp olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add zucchini and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved pasta water. Add 1 cup cheese and toss; season with salt and pepper.

4. Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.

Serves 4.

1 comments:

My Happy Place May 16, 2011 at 12:17 AM  

Sounds really yummy. I'm about to go back to the South Beach diet, so no pasta for me though. Maybe I could do a little bit of whole wheat pasta after I drop some poundage.

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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