This summer has been incredibly busy and hot! And this dish is the perfect for when you are busy and for when its too hot to cook.
Pasta Primavera is a pasta dish composed of pasta and fresh vegetables and in my opinion the summer is the BEST time to make it!
In my recipe, I showcase tons of in season Michigan produce. I use squash, zucchini, cherry tomatoes, corn and lots of basil. I add burratta as well, but that is optional (but highly recommended).
We’ve been busy for a really good reason.. we are OPENING A BAKERY! YAY 😀 *cue the festive music*
After a few pop ups, butter bear shop
- 3 tablespoons olive oil
- 2 cloves garlic, finely minced
- 1 large red onion, finely sliced
- 1 yellow squash, cut into medallions
- 1 green zucchini, cut into medallions
- 2 cups cherry tomatoes
- 2 ears of corn, roasted
- ¼ cup fresh basil
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1 lemon, zested and juiced
- 1 pound penne pasta
- In a large skillet, saute onion and garlic in olive oil. Add in the zucchini and squash. Sauté for 5 minutes.
- Add in he cherry tomatoes and corn. Sauté an additional minute or two.
- Meanwhile, boil pasta according to the package instructions, until al dente.
- Strain pasta, reserving 1 cup of cooking liquid. Toss pasta in skillet with vegetables.
- Add ½ cup of cooking liquid, basil, salt, pepper, lemon zest and juice. Simmer for a minute.
- Top with fresh burrata.
- Garnish with additional basil.
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate