I have been making this pasta a LOT these last few months. I just love how it incorporates so many veggies and is filling yet still light. It’s so delicious and bright from all the fresh herbs and veggies. This is such a great vegetarian option and meat lovers (like my Husband) won’t even notice there is no meat. This can also be a fully vegan dish if you use vegan pasta, vegan butter and vegan parmesan.
Serves 6 – 8
Ingredients:
- 4 ears of corn
- 4 zucchinis
- 2 cups sugar snap peas
- 1/2 red onion, thinly sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup basil, chopped
- 1/2 cup mint, chopped
- 1/2 cup chives, thinly sliced
- 8 oz pappardelle pasta
- 3 tbsp white wine vinegar
- 1 stick of butter, melted
- 1 cup shaved Parmesan cheese
- 2 cloves of garlic, minced
- Salt (I use Lawry’s seasoned salt for this recipe)
Directions:
Bring a large pot of water to a boil.
Meanwhile, prep the veggies. Use a vegetable peeler to create zucchini ribbons by peeling the zucchinis lengthwise. Once you get to the seeds in the center, rotate the zucchini to continue peeling the other sides. For the sugar snap peas, remove the strings and then cut them each in half diagonally. Set aside with the zucchini ribbons.
Once the water is boiling, add the 4 ears of corn and cook for about 5 minutes. Use tongs to remove the corn and let them cool.
Then drop the pappardelle into the boiling water and cook until al dente (following instructions on the pasta box). Next, add the zucchini ribbons and sugar snap peas to the pot and cook for another 30 seconds. Strain the pasta and veggies and add them to a large bowl. Top with white wine vinegar and gently toss.
Next, cut the corn off the cob and add to the pasta. Then add in the red onions, cherry tomatoes, basil, mint and chives. In a small bowl, combine the melted butter and garlic together and then pour over the pasta. Add in the parmesan and then toss. Generously season with salt to taste (I love using Lawry’s seasoned salt for this).
