Category, DifficultyBeginner
Summer Veggie Pappardelle
Yields5 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
 1 package Bowl & Basket specialty pappardelle pasta
 4 tbsp olive oil
 2 small zucchini squash, sliced
 1 pt cherry tomatoes
 2 ears of corn, shucked
 ¼ cup shredded parmesan cheese
 salt
 pepper
1

Cook pasta according to package directions. While pasta is cooking, heat 2 tbsp olive oil in a large, deep skillet and sauté zucchini 3-4 minutes or until tender. Remove to a plate before sautéing tomatoes and corn kernels for 4-5 minutes, adding 2 more tbsp of olive oil to the pan.

2

Turn off the heat; return zucchini to skillet and season all veggies with salt and pepper to taste.

3

When pasta is finished cooking, drain and add to skillet with vegetables. Stir in parmesan cheese and toss until well combined.

Ingredients

 1 package Bowl & Basket specialty pappardelle pasta
 4 tbsp olive oil
 2 small zucchini squash, sliced
 1 pt cherry tomatoes
 2 ears of corn, shucked
 ¼ cup shredded parmesan cheese
 salt
 pepper

Directions

1

Cook pasta according to package directions. While pasta is cooking, heat 2 tbsp olive oil in a large, deep skillet and sauté zucchini 3-4 minutes or until tender. Remove to a plate before sautéing tomatoes and corn kernels for 4-5 minutes, adding 2 more tbsp of olive oil to the pan.

2

Turn off the heat; return zucchini to skillet and season all veggies with salt and pepper to taste.

3

When pasta is finished cooking, drain and add to skillet with vegetables. Stir in parmesan cheese and toss until well combined.

Summer Veggie Pappardelle