Pasta Ooooh Baby I.E.S.Jjgf65A
Submitted by koman
Summer vegetable pasta with seared zucchini, yellow squash, fresh tomatoes, mushrooms, and basil tossed with ziti and Parmesan. Bright, garden-fresh, and quick.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis summer vegetable pasta celebrates peak-season produce. Zucchini and yellow squash get seared hard in hot olive oil until browned, then tossed with fresh blanched tomatoes, whole mushrooms, scallions, and basil. Everything goes over hot ziti with a shower of freshly grated Parmesan.
Blanching the tomatoes for 20 seconds makes peeling them effortless. Cut into thick wedges, they break down just slightly during the brief simmer and release their juice into the vegetable mix, creating a light, fresh sauce without any canned tomato products.
The key technique is cooking the squash over high heat until it actually browns, not just softens. That caramelization adds a savory, almost nutty flavor that steamed or boiled squash never has. The whole thing comes together while the pasta cooks, so dinner is on the table in about 25 minutes.
Pro Tips
- Get the oil sizzling hot before adding the squash. If the pan isn’t hot enough, the vegetables steam and turn mushy.
- Use fresh basil, not dried. Fresh basil brings an aromatic sweetness that dried can’t replicate in a quick-cooked dish like this.
- Cover the pan for only 2-3 minutes after adding the tomatoes. Just long enough for them to soften, not long enough to make the squash soggy.
Variations
- Add a splash of white wine when the garlic goes in for a brighter, more complex sauce.
- Toss in a handful of fresh corn kernels with the squash for extra summer flavor.
- Use crumbled goat cheese instead of Parmesan for a tangier, creamier finish.
Ingredients
Directions
When the water is boiling, core the tomatoes and slash a little X on the blossom end.
Plunge fruit into boiling water 20 to 25 seconds, then remove with slotted spoon.
At this point, add pasta to the boiling water. Cool and peel the tomato under cold running water.
Cut into thickish wedges. Reserve.
In a large sauté or frying pan, heat the oil over high heat.
When sizzling hot, add the zucchini and summer squash and cook, stirring and tossing until vegetables brown 4 to 6 minutes. Add the scallions, onion and garlic. Reduce heat and cook, stirring often, another 2 to 3 minutes.
Add the mushrooms, reserved tomatoes, basil, salt, pepper and cayenne;bring mixture to a boil and immediately cover pan tightly and simmer 2 to 3 minutes.
Remove lid and adjust seasonings to taste.
Spoon sauce over drained hot pasta and add the freshly grated cheese.
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