Ingredients
Equipment
Method
- Preheat your oven to 450 degrees Fahrenheit. This temperature is perfect for roasting the radishes to achieve that tender-crisp texture we’re after.
- Next, cut the radishes in half and place them in a baking dish. Drizzle with 1 tablespoon of olive oil, balsamic vinegar, and sprinkle with salt and pepper. Toss everything to ensure the radishes are thoroughly coated. This step is crucial as it infuses the radishes with flavor.
- Roast the radishes in the preheated oven for about 20 to 30 minutes. Keep an eye on them; they should turn tender and slightly caramelized. I usually lean towards the longer time frame if the radishes are on the larger side.
- While the radishes are roasting, bring a large pot of salted water to a rolling boil. The salt enhances the pasta's flavor, so don't skip this step. Once boiling, add the pappardelle pasta and cook according to package directions, usually about 8 to 10 minutes.
- In a separate skillet or frying pan over medium heat, add the remaining tablespoon of olive oil. Chop the onion and toss it in, cooking for about five minutes until it starts to become translucent. You want that lovely sweetness to develop.
- Next, slice the zucchini and add it to the pan. Cover the skillet and cook on medium-low heat for about 8 to 10 minutes, stirring once halfway through. This will ensure the zucchini is tender yet retains some bite.
- Chop the tomato finely and add it to the pan along with the minced garlic and a pinch of Italian seasoning. Cook this mixture for another 8 to 10 minutes until the sauce thickens slightly. Stir occasionally to develop those rich flavors.
- Once the radishes are done roasting, add them to the skillet with the vegetable mixture. Toss in the fresh basil, tearing it by hand to release its fragrant oils. Season with additional salt and pepper if needed.
- When the pasta is cooked to al dente, drain it and add it directly to the skillet. Toss everything together, making sure the pasta is well coated with the creamy sauce. Look for that beautiful blend of colors and textures!
- Finally, serve your Summer Vegetable Pasta while it’s warm, optionally garnished with freshly grated cheese. Enjoy the essence of summer in every bite!
Notes
When it comes to making Summer Vegetable Pasta, there are countless ways to make it your own. Here are some helpful tips:
- Storage: Keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave.
- Freezing: This pasta dish can be frozen but make sure to leave out the cream. Add it fresh when you reheat.
- Pairing: Try serving with a side of garlic bread and a light salad for a complete meal.
- Vegetable Variations: Feel free to swap in your favorite summer vegetables like bell peppers or asparagus.
- Flavor Boost: Add a splash of lemon juice right before serving for a bright, fresh flavor.
- Cheese Options: If desired, sprinkle with a bit of grated parmesan or a dollop of ricotta for extra creaminess.