Veggie Summer Pasta
#vegetarian #family-friendly
Total Time: 30-35 min.
Servings: 3
Ingredients
2 zucchini–medium
1 Tbsp olive oil
¼ cup roasted red peppers
2 cloves garlic
8 oz. fusilli
16 oz. fresh tomatoes*
2 Tbsp unsalted butter, divided
4 oz mascarpone cheese
1 oz grated Parmesan cheese
Salt & pepper, to taste
*Cherry tomatoes work well for this recipe as they can be left whole. Or you may use a larger variety of tomato and cut it into cherry tomato-sized pieces.
Cooking Steps
Prep Ingredients
Bring a pot of water to a boil over high heat. Halve 2 zucchini lengthwise and then crosswise into ¼ -½ in. half-moons. Roughly chop ¼ cup roasted red peppers, and finely mince 2 cloves of garlic.
Saute Veggies
Heat 1 Tbsp olive oil in a large pan over medium-high heat. When oil shimmers, add zucchini and tomatoes. Saute, stirring, until softened and lightly browned, about 5 min. Season with salt & pepper to taste.
Cook Fusilli
While veggies are cooking, season boiling water with salt and stir in 8 oz of fusilli. Cook for about 9 min, or until al dente.
Reserve about ½ cup pasta cooking water then drain pasta and return to pot. While off heat, add 1 Tbsp unsalted butter to pasta and toss to coat.
Make Sauce
While pasta is cooking, push veggies to the edges of the pan and add 1 Tbsp of unsalted butter to the center. When butter foams, add garlic and saute until fragrant, about 1-2 min.
Remove pan from heat and stir in 4 oz mascarpone cheese, 1 oz parmesan cheese, and season to taste with salt & pepper. Set aside until pasta is cooked.
Finish
Add cooked pasta and roasted red peppers to the sauce and toss to combine. Add in 1 Tbsp of reserved pasta water until the sauce clings to the pasta (you won’t need all the water). Divide and serve!