FARMERS' MARKET PAPPARDELLE
Rich egg noodles are combined with the best of the summer harvest in a dish that requires some chopping but very little cooking. Serve it with the simplest salad.
Categories Herb Pasta Vegetable Vegetarian Quick & Easy Dinner Lunch Corn Zucchini Summer Healthy Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring a 6- to 8-quart pot of well-salted water to a boil.
- Meanwhile, mince and mash garlic to a paste with 1/2 teaspoon salt, then stir together with vinegar, oil, and 1 teaspoon salt in a large bowl. Add tomatoes and stir gently, then set aside.
- Cook corn in boiling water until tender, 4-6 minutes, then remove with tongs and cool.
- While corn cools, peel lengthwise ribbons from 1 side of a zucchini with vegetable peeler into another bowl, stopping when you get to seedy core. Turn zucchini a quarter-turn, then peel more ribbons, stopping at core. Repeat on remaining 2 sides of zucchini (you will end up with rectangular-shaped cores). Reserve cores for another use (such as soup).
- Cut corn from cobs; add corn to tomatoes.
- Cook pasta according to package directions until al dente. Just before pasta is done, stir in zucchini ribbons and snap peas and cook 15 seconds. Drain pasta and vegetables together in a large colander and add to tomato mixture with onion (if using), then toss gently.
- Add herbs and toss gently again.
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Munirat Lukman
[email protected]Overall, I thought this recipe was pretty good. It was easy to make and the flavors were nice. I would definitely make it again.
Stylish Khokhar
[email protected]This recipe was a bit more work than I expected, but it was worth it in the end. The dish was delicious and everyone loved it.
Salam tutor
[email protected]I found that the sauce was a bit too oily for my taste. I think I'll try using less olive oil next time.
Moegamat-Ziyaat Fagodien
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a hotter pepper than the recipe called for. Next time, I'll use a milder pepper.
Krisztina Pósa
[email protected]I'm not a vegetarian, but I really enjoyed this meatless pasta dish. It was packed with flavor and very satisfying.
Parul Parul
[email protected]This recipe is a great way to use up leftover vegetables. I had some zucchini and tomatoes that were about to go bad, and they worked perfectly in this dish.
Rafds Dgdyds
[email protected]I wasn't sure how I would like the addition of arugula to this dish, but I was pleasantly surprised. It added a nice peppery flavor that really complemented the other ingredients.
NHH NHH
[email protected]This pasta dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd-pleaser.
Gyabeng Maxwell
[email protected]I love the combination of flavors in this dish. The sweetness of the tomatoes and the bitterness of the arugula really balance each other out.
Aliza Nurhayati
[email protected]This recipe was easy to follow and turned out great! I used a store-bought pesto sauce, and it still tasted delicious.
Mohammad Awal Kazi
[email protected]I'm not usually a fan of pappardelle, but this dish changed my mind. The sauce was so flavorful and creamy, and the noodles were cooked just right.
Alven
[email protected]This pasta dish was a hit with my family! The flavors were incredible, and the pappardelle noodles were cooked to perfection. I will definitely be making this again.