Pasta Primavera Recipe
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
Pasta Primavera Recipe
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- 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
- 1/4 cup fresh basil
- 1 teaspoon kosher salt
- freshly ground black pepper
- 1 lemon, zested and juiced
- 1 pound penne pasta
Instructions
- 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 1/2 cup of cooking liquid, basil, salt, pepper, lemon zest and juice. Simmer for a minute.
- Top with fresh burrata.
- Garnish with additional basil.
- Enjoy!
Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate or @AmandasPlate
XOXO,
