By the time summer finally hits I am so over all of the root vegetables and ready to indulge in some delicious fresh ripe sweet tomatoes, just like in this Summer Vegetable Pasta with Pappardelle. Don’t get me wrong, I love root vegetables and all of the fresh produce available over the winter months, but summer just brings to light my most favorite veggies and fruits. I’m Italian so liking tomatoes was a gene inherited at birth, and because of it I eat them and cook with them as much as possible when in season.
My biggest regret for the summer so far is that I did not get my garden up to snuff. No tomatoes, no herbs, no peppers, no nothing, and for that I am mad at myself, but look out for next year!! Ok enough of my sob story on not planting anything, on to making this tasty Summer Vegetable Pasta with Pappardelle.
One of my most favorite things about my new kitchen is my Franke Pot Filler Faucet. Not only is it beyond gorgeous it’s such a huge help in filling up pots while they’re already on the stovetop saving time and extra stress on my back.
The other part of our kitchen that always garners lots of attention is our sink faucet and farmhouse sink. They are big, shiny and really make a great first impression on people. It has a very luxurious feel to it and in addition has great functionality for washing vegetables with the extendable sprayer, like my cherry tomatoes. Because I cook so much I also have tons of dishes, and although my wife hates this, it gives me more room to fit more dishes in the sink :-).
When making any pasta I always say to get creative and find out what’s on sale and what’s on season and for this pasta recipe I used fresh baby spinach and asparagus. Both are in season and are tasting really delicious! Of course to go along with everything I used a ton of chopped garlic. This is going to really help flavor up everything since we are depending solely on vegetables and cheese to bring lots of taste forward.
Now for the cheese… Just go crazy, literally!! I used a combination of buffalo mozzarella, burrata, parmesan cheese and feta cheese. You can use 1, all or any combination you like. All of these cheeses go really well together and pair perfect with the vegetables in this Summer Vegetable Pasta with Pappardelle. Simply put the cheese on at the end and melt it under the broiler.
It can be tricky when making pasta because you have to time everything just right. Don’t want the pasta to be over cooked, don’t want raw vegetables, everything needs to be very timely. I recommend beginning sautéing your vegetables just as soon as you put your noodles into your boiling salted water. Speaking of the noodles, you don’t have to use pappardelle either, feel free to use whatever noodle you prefer.
I also like to save a few extra uncooked tomatoes, spinach leaves and sliced asparagus aside to put on top of the pasta before putting under the broiler. It just adds a little more love to the dish. Finish the pasta at the end with fresh basil and fresh sliced green onions. Also, put the burrata on after you take it out of the broiler. Burrata will get a little weird if you try to caramelize it, just leave it how it is supposed to be served and eaten.
Enjoy, and don’t forget to check out my friends over at Franke on Social Media at:
Summer Vegetable Pasta with Pappardelle
- 3 tablespoons of olive oil
- 2 cups of assorted cherry tomatoes
- 2 cups of sliced asparagus
- 3 tablespoons of finely minced fresh garlic
- 2 cups of packed baby spinach
- 1 pound of uncooked pappardelle pasta
- 4 tablespoons of unsalted butter
- 1 cup of pasta water
- 8 ounces of thinly sliced buffalo mozzarella
- 4 ounces of crumbled feta cheese
- 4 ounces of shredded Parmesan cheese
- 8- ounce ball of burrata sliced into eights
- ½ cup of sliced green onions
- ½ cup of fresh basil leaves
- Kosher salt and fresh cracked pepper to taste
Preheat the broiler to hi heat.
In a large pot of boiling salted water, add the pappardelle pasta and cook until they are al dente, or slightly crunchy. Strain.
In a separate large sauté pan on high heat with olive oil, roast the tomatoes and asparagus for 3 to 4 minutes and then add in the garlic and cook for a further 1 to 2 minutes.
Next, fold in the baby spinach, cooked pasta, unsalted butter, pasta water, salt and pepper and mix until combined.
Top off the pasta by evenly adding on the buffalo mozzarella, feta and parmesan and cook under the broiler until the cheese has melted and is lightly browned.
Once the cheese has melted top off with burrata slices, sliced green onions and fresh basil.