Garden to Table Pasta
With ingredients from your garden you can easily make this delicious pasta dish. This garden to table pasta is perfect for a summer evening at home.
Servings: 2
Ingredients
- 1/2 lb Rigatoni Pasta Any pasta will work in this recipe
- 3 tbsp Extra Virgin Olive Oil
- 1 1/2 cups Cherry Tomatoes Cut in half
- 1-2 cloves Garlic Minced
- 1 ear Corn Cut from the cob
- 1 Zucchini Chopped
- 3/4 Fresh Basil Leaves
- Salt
- Pepper
- Crushed Red Pepper
- Parmesan Cheese
Instructions
- Start by roasting the zucchini and corn. Preheat your oven to 450 degrees F. On a baking sheet add the chopped zucchini and corn. Drizzle with 1 1/2 tbsp of extra virgin olive oil and some salt. Roast for 15-20 minutes or until the zucchini and corn have browned slightly.
- In a large saucepan add the remaining 1 1/2 tbsp of extra virgin olive oil. Add the cherry tomatoes and cook for 5-10 minutes. Add the minced garlic and cook for a remaining 10 minutes. You want to make a sauce out of the tomatoes.
- In a medium pot bring water to a boil. Add some salt to the water and then add your pasta. Cook al dente.
- Add the roasted zucchini and corn to the tomatoes. Add the basil to the sauce.
- When the pasta is done cooking add it to the vegetables along with a little pasta water to make the sauce come together. Add a dash of salt and pepper to taste. Also it's optional to add some crushed red pepper if you want some heat.
- Serve the pasta with a little drizzle of extra virgin olive oil and parmesan cheese on top (optional). Enjoy!