While pasta primavera traditionally celebrates the fresh produce of springtime in Italy, this lightened up version highlights the beautiful produce of late summer. By cutting the pasta with a small amount of zucchini noodles, this recipe is lightened up and healthier, but still delicious and satisfying. Bright tomatoes bring a healthy does of lycopene, and fresh basil provides powerful anti-inflammatory benefits. Flavorful extra virgin olive oil, a staple in traditional Italian cooking, lends healthy unsaturated fat to this dish, and allows your body to absorb all the health benefits of this summery dish.
Serves: 4-6
Total Time: 30 minutes
Ingredients:
- 1 pound pappardelle pasta
- 2 tablespoons extra virgin olive oil
- 2 shallots, peeled and chopped
- 4 cloves garlic, peeled and sliced
- 2 zucchini, spiralized, or thinly sliced into pasta like strips
- 2 ears corn, kernels stripped
- 1 cup cherry or grape tomatoes
- ½ cup frozen or fresh peas
- 3 tablespoons ground parmesan cheese
- Salt and pepper, to taste
- Fresh basil and extra virgin olive oil, to serve
Directions:
- In a large pot of salted boiling water, cook your pasta per package instructions. Before you drain it, set aside ½ cup of the pasta cooking water.
- While your pasta cooks, heat the olive oil over medium heat in a skillet. Sauté the shallots and garlic for 3-4 minutes, until slightly tender. Add the zucchini, corn, and tomatoes, and a pinch of salt, and cook for 6-8 minutes, until everything is just tender and the tomatoes are bursting. Add the zucchini noodles, and cook for 1-2 minutes until just starting to soften.
- Add the cooked pasta and peas to the pan, and toss everything well to combine. Add the Parmesan cheese, and a splash of the pasta cooking water, to loosen everything up and form a light sauce. Season to taste with salt and pepper, and garnish with a drizzle of olive oil, and fresh basil.
