Fire up your skillets and make this tasty full flavored Summer Vegetable Pasta with Pappardelle recipe that is sure to be a hit!
Servings: 6
Prep Time: 15 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 40 minutesminutes
Ingredients
3tablespoonsof olive oil
2cupsof assorted cherry tomatoes
2cupsof sliced asparagus
3tablespoonsof finely minced fresh garlic
2cupsof packed baby spinach
1poundof uncooked pappardelle pasta
4tablespoonsof unsalted butter
1cupof pasta water
8ouncesof thinly sliced buffalo mozzarella
4ouncesof crumbled feta cheese
4ouncesof shredded Parmesan cheese
8-ounceball of burrata sliced into eights
½cupof sliced green onions
½cupof fresh basil leaves
Kosher salt and fresh cracked pepper to taste
Instructions
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.