Easy Summer season Pasta  Easy Summer season Pasta 7745 easy summer season pasta

Easy Summer season Pasta

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Photo by Rocky Luten
  • Prep time
  • Cook time for dinner
    1 hour
  • Serves
Writer Notes

From Izy Hossack’s The Savvy Cook dinner: “By roasting tomatoes, eggplant, and zucchini together, you quit up with a ratatouille-appreciate combination. Merely whack all of it within the oven for an hour and reach lend a hand at the same time as you are difficult to prepare dinner the penne. Throw on some torn mozzarella approach the tip so that it melts over the greens and mix with the pasta and some crème fraîche or ricotta.” —Izy Hossack

Test Kitchen Notes

Summertime pasta is probably going the most glorious and perfect ways to utilize unique summertime fabricate, and this recipe will completely point you within the kindly course when those sizzling, sunny months roll spherical. It is engaging, tasty, and have to completely provoke your family and company any time you support it up. Between the abundance of tomatoes, in-season zucchini and eggplant, dried herbs, and unique mozzarella cheese, it’d be your prance-to recipe every time you hit the farmers’ market.

One of the best segment about this recipe is that the oven does many of the heavy lifting. Merely roast the greens and mozzarella at the same time as you prepare dinner the pasta, making cleanup a scurry and loads of of the prepare time for dinner utterly hands-off. The garnish of the unique cherry tomatoes on top of the sizzling pasta and greens softens them a bit and helps to bring freshness and sweet bite to the closing dish. Bigger tomatoes can work as effectively; staunch lower them into mammoth pieces earlier than roasting and garnishing. And you’ll want to truly feel free so that you simply can add whatever other greens you have that would possibly per chance per chance well roast effectively within the oven, from onions and garlic to broccoli, cauliflower, and mushrooms. That you just can well likely also invent it your indulge in in so many varied ways by switching up the greens, herbs, and spices. To invent this recipe vegan, simply omit the mozzarella and change the crème fraîche/ricotta with 2 tablespoons further-virgin olive oil and a squeeze of unique lemon juice. To invent it gluten-free, staunch utilize gluten-free pasta (equivalent to brown rice pasta). —The Editors

  • Test Kitchen-Approved

See This Recipe

Easy Summer season Pasta


  • 1 3/4 cups

    (300 grams) cherry tomatoes, halved

  • 2

    medium zucchini

  • 1

    eggplant, lower into 3/4-dart cubes

  • 1 tablespoon

    olive oil or canola oil

  • 2 teaspoons

    mixed dried herbs (I appreciate herbes de Provence)

  • 1 pinch

    kosher salt, plus more

  • 2 3/4 oz.

    (75 grams) unique mozzarella cheese, torn into medium strips

  • 1 1/2 cups

    (150 grams) dried entire-wheat penne pasta (or 3 cups/300 grams cooked penne)

  • 3 tablespoons

    crème fraîche or ricotta cheese
  • Freshly ground sad pepper

  1. Heat the oven to 350°F. Reserve about 1/2 cup of the tomatoes for garnishing. On a rimmed baking sheet, prepare the the relaxation tomatoes. Slice the zucchini in half lengthwise, then lower into half-moons about 3/4 dart thick. Add to the baking sheet with the tomatoes, alongside with the eggplant, oil, herbs, and an infinite pinch of salt. Toss to combine and roast, tossing midway thru, for about 1 hour, till the greens are nicely caramelized. After forty five minutes, scatter the mozzarella over the tip of the greens and return to the oven for the closing Quarter-hour so the cheese melts.
  2. In the intervening time, at the same time as you’re the usage of dried pasta, region in a medium pan and quilt with boiling water. Raise to a boil and prepare dinner, stirring infrequently, till al dente (it would in most cases be the shorter cooking time on the package instructions). Drain, reserving 1/2 cup of the pasta water, and return the pasta to the saucepan.
  3. To the saucepan with the pasta, add the greens and cheese alongside with the crème fraîche and a splash of reserved pasta water (or faucet water at the same time as you’re the usage of precooked pasta). Season with salt and pepper to taste and toss to combine. Divide the pasta combination between 2 plates. Scatter the reserved tomatoes over the pasta.

Passionate about cakes, roasted greens and anything else titillating Maldon salt or maple syrup. Izy is a student living in London, UK who spends her spare time running a blog and rambling on topwithcinnamon.com

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