Indian Summer Garden Pasta

summer garden pasta, dished for early fallIn theory, fall has now fallen. Many in parts of the US maybe feeling crisp mornings and cool Autumn evenings, but here in sunny “So Cal” summer has yet to hand off the baton.

This is a period of the year often referred to as Indian Summer, a season of flux. And summer garden produce is still coming in too!   While this delightful transitional recipe was previously published (see credits), we’ve added a few of our better “beyond” tips and flavor recommendations.  It’s simple and delicious and full of flavor. yet lends itself well for some dressing up should you choose to add cream or cover with cheese  … yet still is so elegantly fresh and light.

Plus, this is a pot and pan dish. Boil the pasta in a pot and sauté the veggies in a pan. Mix it all in the pan, then serve!  A meatless meal in which even carnivores can delight.

Enjoy this summer season succumbing to fall and all the produce the season provides!  Pass the recipe on to your vegetarian friends.

Summer Garden Pasta
Recipe from A Time to Cook – Dishes from my Southern Sideboard | Photography by Helen Norman

Ingredients:

      1/2 pound pasta, (OO&B recommends Spugnole)
      2 shallots, peeled and minced
      1 medium Vidalia or other sweet onion, chopped
      1 tablespoon olive oil (OO&B’s Moraiolo, Italy)
      1 tablespoon butter
      1/2 pound tomatoes, chopped
      1-2 small yellow squash, diced
      1-2 small zucchinis, diced
      sprinkling of (sea) salt
      freshly ground black pepper
      dash of red pepper flakes, optional
      4 ears of corn
      2 teaspoons minced garlic
      1/3 cup roughly chopped basil leaves
      1 tablespoon white balsamic vinegar (Try OO&B Sicilian Lemon or Oregano)
      1 cup or more heavy whipping cream
      3/4 cup grated Monterey Jack or Parmesan cheese
      3/4 cup Panko breadcrumbs

Cook pasta according to package directions. Drain and then transfer pasta to a large baking coated a light film of cooking spray or olive oil.

In a large, deep skillet, cook shallots and onion in a pan with olive oil and butter over medium heat until they are caramelized and crispy. Add the chopped tomatoes, squash, and zucchini and stir together. Season to taste with salt and pepper; for a bit of zip, toss in a dash of red pepper flakes.

Remove fresh corn from the cobs and add to the skillet; stir. Once the veggies have softened, add garlic and basil and stir gently (the pan is probably getting full). Pour in the OO&B vinegar and stir to release any caramelized bits stuck to the bottom of the pan and wake up the flavors. Now add a gentle pouring of heavy cream, measure depending on how rich you’d like your sauce, and stir well.

Preheat oven to 350 degrees F.

Once the cream begins to simmer, transfer the whole pan-full to the baking dish filled with cooked pasta. Gently fold  the vegetables and pasta together. Add layer cheese over the top. Evenly add breadcrumbs. Bake until the cheese is melted and the breadcrumbs are toasted, about 15 minutes.

SHOP NOW

CREDITS Recipe: A Time to Cook – Dishes from my Southern Sideboard Photography by Helen Norman, Copy adapted from James T Farmer, III

Tags: , , , ,

Categories: Main Course, pasta, vegetarian

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