Pappardelle with Summer Vegetables
Author: ©MakeMineLemon.com
- 1 zucchini
- 1 summer squash
- 1 small onion
- 2 ears of corn
- 2 small tomatoes - preferably heirloom
- 1 tablespoon parsley
- Salt and Pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 handful of egg noodles
- Grate zucchini and squash on a grater or Cuisinart.
- Fine dice onion
- Cut corn from the cob
- Run the back of your chef’s knife down the cob to get the milk from the cob. The corn milk adds to the sauce.
- Bring water to boil; salt the boiling water – it should taste like seawater.
- Add pasta, cook al dente or a little undercooked; finish in the mix.
- In a large skillet add the butter and olive oil.
- Add the diced onion; sauté until soft.
- Add zucchini and summer squash, sauté until soft.
- Add the corn; sauté for a minute or two.
- Add the pasta, toss until mixed.
- Add diced tomatoes and parsley
- Salt and pepper to taste
Recipe by Make Mine Lemon at https://www.makeminelemon.com/pappardelle-with-summer-vegetables/
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