This week I posted about Pappardelle’s Pasta and their amazing choices.
Today I have a recipe to share with you from the Summer Herb Pasta I bought in Pike Place.
(Again, you can find Pappardelle’s all over and order online also.)
This made for a great meal for the hubby and I along with some leftovers.
I received the recipe from Pappardelle’s Pasta stand and followed along with what I had on hand in my pantry. (The original recipe called for half and half, eggplant and zucchini. I didn’t have everything on hand after just returning from vaca so we did a bit more corn and carrots to bulk up the veggies.)
1 lb. Pappardelle’s Summer Herb Pasta
2 tbsp olive oil
1/4 cup carrots, peeled and diced
1/4 cup sweet corn
2 garlic cloves chopped
1 tbsp basil
Salt and Pepper to taste
Cook pasta in 6-8 qts of rapidly boiling water. Cook until al dente; about 8 minutes.
Meanwhile, in a large skillet, heat oil over medium high heat. Reduce heat to lower and add garlic and vegetables.
Cover and allow to cook about 20 minutes.
Remove pasta and strain.
Combine pasta with skillet ingredients and allow to simmer for about 5 minutes.
Serve with fresh basil sprinkled on top and salt/pepper to taste.
This meal was quick and so delicious. I’m excited to order more pasta from Pappardelle’s and explore the artistic variety of flavors.
What is your favorite pasta? Do you have a go-to Pasta meal for weeknight dinners?