End of Summer Harvest Pasta
Holy cow! August has flown by. Can you believe it? We are in summer’s last little home stretch! Labor Day is next week. Of course this means pumpkin everything on the horizon and my basic girl heart is swelling with excitement. But it also means that gardens and farmer’s markets are chock full of all the delicious end of summer veggies. Zucchini, corn, bell peppers, tomatoes.
We are lucky. We live in the country surrounded by farmland and pick your own stands. I grew up picking all my own and fruit and vegetables all summer and fall long and still do. I just love when my favorite stand brims with all the veggies. There is nothing like a vegetable straight from the source. They taste totally different and way better than store bought veggies.
Is it weird that I wax poetic about farm to table food? Oh well. It’s who I am.
So this time of year, I love taking advantage of the abundance from the farm stands. I make things like this end of summer cheesy vegetarian corn chowder and caprese zoodle bowls to use all that freshness in my meals. And that’s what this end of summer harvest pasta is. It’s a delicious way to use up all the goodness. And it gets me my pasta fix which is so important to this preggo.
This pasta is flexible. I literally included every veggie my local pick your own had on its stand. So I used zucchini, corn, eggplant, bell peppers, and cherry tomatoes. Don’t like one of those veggies? No big deal, omit it and use what you like instead.
The prep is a little more involved than some of my other meals, but it’s definitely worth it. And honestly the most involved part? The veggie cutting. I sliced everything up but the corn and tossed it in a cast iron skillet with white wine, butter, olive oil, lemon, and garlic.
Then you have more options. Either bake it all in oven until the tomatoes blister and the veggies or soft or cook it on a stove or over a grill. For the corn, I baked it using my no shucking method then just threw it on the grill to get the pretty char lines.
While the veggies get happy, boil up a big pot of spaghetti or linguine. When the veggies are done, serve them over the noodles and toss with Parmesan cheese, mini mozzarella balls, and fresh basil.
It’s end of summer goodness in pasta form. Totally perfect. And pretty much the prettiest pasta ever.
- Buttered Balsamic Blistered Tomato Pasta
- Pea Pesto with Burrata
- Three Cheese Skillet Ziti
- Easy Bruschetta Pasta
- Lemon Spinach Pasta with Sun Dried Tomatoes
End of Summer Harvest Pasta is a light vegetarian pasta recipe packed with summer vegetables like zucchini, eggplant, bell peppers, and fresh tomatoes.
- 2 ears of corn
- 1 large zucchini
- 1 small eggplant
- 1 red bell pepper
- 1 pint of cherry tomatoes
- 10 cloves of garlic, pressed
- 3 tbs butter
- 2 tbs olive oil
- 1/2 cup of white wine
- juice of 1 lemon
- 1 tsp red pepper flakes*
- salt and pepper to taste
- 1 pound of spaghetti or linguine
- 1/2 cup of grated Parmesan cheese
- 1 cup of mini mozzarella balls
- 1/4 cup of fresh basil leaves, loosely packed
- Preheat oven to 400. Bake corn on the cob for 20-25 minutes at 400. Remove from oven, shuck and set aside until cool. Then remove kernels from corn.
- Chop all the veggies into more or less equal portions. Season liberally with salt and pepper and toss them together for even seasoning. Layer them in a large cast iron skillet with olive oil and butter evenly distributed. Add wine, lemon juice, and pressed garlic to veggies in skillet. Either cook on the stove top or grill until the veggies are soft or bake in a 400 degree oven for 15-20 minutes or until veggies are fork tender. Remove from oven.
- While veggies are cooking, cook pasta according to the directions on the package. When pasta is done, pour veggie skillet over the pasta, and add the corn, parmesan, mozzarella balls, and fresh basil. Toss together and serve.
Omit red pepper flakes if desired.
Feel free to substitute veggies if desired. Do keep the corn though- it really adds sweetness to the pasta.
- Serving Size: 6-8 servings