Summer produce has my heart. From the vibrant colors to the sweetness of the flavors, they never disappoint in any dish. This recipe highlights late summer produce by showcasing it in a bowl of Aglio e Olio. I love the simplicity of a veggie pasta, and this recipe just might be my favorite ever!
How To
Look at the beauty of these summer veggies! Fresh corn, zucchini, cherry tomatoes and fresh parsley…
Saute those beautiful veggies in olive oil so all of their natural sweetness comes out.
Throw in your pasta, parmesan cheese, pasta water and toss for a stunning meal.
This is a plate of love. What a wonderful dish to end summer on!
Summer Bounty Aglio e Olio
Course: Main Dishes8
servings10
minutes15
minutesIngredients
1 lb Spaghetti Pasta
1 Corn Cob, Cut Off the Cob
1 Zucchini, Chopped
1 Cup of Cherry Tomatoes, halved
2 Garlic Cloves, Minced
1/3 Cup of Parmesan Cheese
1/4 Cup of Olive Oil
1 Teaspoon of Salt
Fresh Cracked Pepper
1/4 Cup to 1/2 Cup of Pasta Water
Directions
- Cook the spaghetti noodles to al dente and set aside. (Go off of box directions for al dente). It will finish cooking with the veggies!
- Heat a skillet over medium heat and add olive oil. Once hot, add the zucchini and corn. Cook for 2-3 minutes until soft.
- Once the zucchini and corn are soft, add the tomatoes and cook for 1-2 minutes, until tomatoes are visibly soft. Season the veggies with salt and pepper.
- Throw the pasta on top of all the veggies and toss. Let cook together for another minute or two and then turn off the heat.
- Add the parmesan cheese and 1/4 cup of pasta water. Toss, and add remaining 1/4 cup of pasta water if sauce is too thick.
- Add some more fresh cracked pepper and garnish with parsley. You can store in an airtight container for up to 3 days. Enjoy!:)
