It’s time for Friday Night Bites and tonight we’re cooking up some easy summer pasta!
It’s zucchini and tomato season, so make the most of this fresh fare while you can. I’m a pasta lover and this summer recipe is a delicious way to feature both. My best advice is to make sure not to overcook the vegetables. You want the zucchini soft but still firm and the tomatoes should be heated till they start to pop open, no more. Top with fresh basil and shaved Parmigiano Reggiano, add a glass of cool Chianti and you are in heaven!
- ½ lb of your favorite pasta
- 2 tbsp extra virgin olive oil (evo), plus more for drizzling
- 1 small onion, diced
- 2 medium zucchini, sliced lengthwise, then cut into ¼-inch slices
- 2 garlic cloves, minced
- 1 lb cherry tomatoes, halved
- sea salt
- fresh basil sliced thin
- freshly ground black pepper
- Parmigiano Reggiano, for shaving
- Cook the pasta in salted boiling water (enough so it tastes like the ocean) according to al dente directions.
- Heat 1 tablespoon of evo in a large skillet. Add the onion.
- Cook until the onion becomes translucent.
- Add the zucchini and garlic and cook 5 minutes, until the zucchini is tender but still firm. Then add the tomatoes.
- Cook until the tomatoes begin to burst open,about 3 minutes.
- Drain the pasta and put it in a large shallow serving bowl.
- Add the remaining 1 tablespoon of oil and toss. Then Add the tomato and zucchini to the pasta and toss well.
- Drizzle with more oil, if desired and add salt and pepper to taste.
- Top with the basil and shaved Parmigiano Reggiano.
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Enjoy and cheers to the weekend! Friday Night Bites is a weekly food series from the Partybluprints Blog.