Pappardelle with Summer Vegetables
Author: 
 
Ingredients
  • 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
Instructions
  1. Grate zucchini and squash on a grater or Cuisinart.
  2. Fine dice onion
  3. Cut corn from the cob
  4. 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.
  5. Bring water to boil; salt the boiling water – it should taste like seawater.
  6. Add pasta, cook al dente or a little undercooked; finish in the mix.
  7. In a large skillet add the butter and olive oil.
  8. Add the diced onion; sauté until soft.
  9. Add zucchini and summer squash, sauté until soft.
  10. Add the corn; sauté for a minute or two.
  11. Add the pasta, toss until mixed.
  12. Add diced tomatoes and parsley
  13. Salt and pepper to taste
Recipe by Make Mine Lemon at https://www.makeminelemon.com/pappardelle-with-summer-vegetables/