Summer veggies make for a light and refreshing, yet hardy end-of-summer pasta meal.
Linguine With Summer Vegetables
3/4 pounds linquine
1/2 cup chopped walnuts
3 tablespoons extra virgin olive oil
2 cups fresh corn (2 ears)
2 cloves garlic, minced
Salt and black pepper to taste
2 pints grape tomatoes, havled lengthwise
2 tablespoons fresh basil leaves, sliced
- Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.
- Pre-heat oven to 350° F. Spread the walnuts on a baking sheet and toast, tossing occasionally, until fragrant, 8 to 10 minutes.
- Heat the oil in a large skillet over medium heat. Add the corn, garlic, and salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.
- Add the corn, tomatoes, zucchini, and ½ cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce).
- Lay basil leaves atop each other, roll lengthwise into a small tube, and slice into ribbons.
- Serve sprinkled with the basil and walnuts.