If you’re searching for a dish that’s bursting with vibrant flavors and fresh summer vibes, look no further than this Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe. It’s the perfect combination of tender pappardelle noodles wrapped in a creamy, herby sauce studded with roasted radishes, zucchini, and tomato. Each bite carries a delightful balance of textures and colors, from the crisp-tender roasted radishes to the silky cream sauce, all brightened by fresh basil. This recipe not only tastes incredible but celebrates the best produce summer has to offer, turning a simple pasta dinner into a memorable occasion.
Ingredients You’ll Need
The beauty of this Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe lies in its simplicity. Each ingredient plays a vital role in building layers of flavor, texture, and color that make the dish so special. From the sharpness of radishes to the creamy richness of the sauce and the aromatic punch of fresh basil, you’ll appreciate how every element contributes to a harmonious whole.
- Radishes (1 bunch, about 16 ounces): Roasted to mellow their peppery bite and create a tender-crisp texture that adds depth and interest.
- Olive oil (2 tablespoons, divided): Essential for roasting and sautéing, providing a subtle fruity base note and helping vegetables caramelize.
- Balsamic vinegar (1 tablespoon): Adds a touch of tangy sweetness that enhances the roasted radish’s natural flavors.
- Salt & pepper (to taste): Simple but crucial for seasoning and bringing out the natural taste of each ingredient.
- Onion (1 medium): Provides a savory, slightly sweet foundation when gently cooked.
- Zucchini (1 medium): Brings tender bite and mild flavor, balancing the sharper notes of other vegetables.
- Tomato (1 large): Adds fresh juiciness and subtle acidity, complementing the cream sauce beautifully.
- Garlic (2 cloves, minced): Imparts its signature warm, aromatic kick that permeates every mouthful.
- Italian seasoning (pinch): A fragrant blend that lends a classic Mediterranean aroma.
- Heavy/whipping cream (1 cup): Creates a luscious, rich sauce that ties everything together.
- Fresh basil leaves (6): Torn and stirred in at the end for fresh, herbaceous brightness.
- Pappardelle pasta (8 ounces, uncooked): Wide noodles with a hearty bite that soak up the creamy sauce wonderfully.
How to Make Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe
Step 1: Roast the Radishes
Preheat your oven to 450°F and prepare your radishes by cutting them in half. Toss them in 1 tablespoon of olive oil, balsamic vinegar, and a pinch of salt and pepper to coat every piece evenly. Spread them in a baking dish and roast for 20 to 30 minutes until they are tender-crisp and slightly caramelized. This roasting step transforms radishes, softening their bite while enhancing their natural sweetness and adding a gorgeous roasted flavor.
Step 2: Cook the Pappardelle
While the radishes roast, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to the package instructions until al dente. Freshly salted water seasons the pasta from the inside and helps it maintain a perfect texture that will pair beautifully with the creamy vegetable sauce.
Step 3: Sauté the Onion
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Chop the onion and add it to the pan, letting it cook gently for about five minutes. Stir occasionally, allowing the onions to soften and develop their natural sweetness without browning too much, creating the perfect flavor base for the sauce.
Step 4: Add the Zucchini
Slice your zucchini and add it to the onions in the pan. Cover and cook on medium-low heat for 8 to 10 minutes, stirring once halfway through. This method steams the zucchini just enough to become tender without getting mushy, preserving its delicate flavor and a lovely texture that’s a joy to bite into.
Step 5: Build the Creamy Sauce
Chop the tomato finely and add it along with the minced garlic, a pinch of Italian seasoning, and the heavy cream to the pan. Cook on medium heat for about 8 to 10 minutes, stirring occasionally, until the sauce thickens and combines into a rich, comforting coating. Stir in the roasted radishes and torn fresh basil leaves at the end, seasoning with salt and pepper to taste. This step truly blends all the summer vegetable flavors into a cohesive, creamy sauce that’s absolutely irresistible.
Step 6: Combine Pasta and Sauce
Drain your cooked pappardelle and toss it directly into the skillet with the sauce. Mix gently to coat every noodle in the luscious cream and vegetable mixture. Serve the Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe immediately, pairing it with freshly grated Parmesan for an extra layer of savory richness.
How to Serve Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe
Garnishes
Fresh garnishes like a sprinkle of Parmigiano-Reggiano or Pecorino Romano cheese add a salty, nutty contrast that brings out the creaminess of the sauce. A few more torn basil leaves on top offer an inviting burst of herbal freshness, while a light drizzle of high-quality olive oil enhances the dish’s silky texture and shine.
Side Dishes
This pasta pairs wonderfully with simple sides that complement rather than compete. Think a crisp green salad with lemon vinaigrette, roasted garlic bread for soaking up any extra sauce, or a chilled glass of white wine such as Sauvignon Blanc or Pinot Grigio to brighten the meal. These thoughtful sides round out your summer dining experience in the most delightful way.
Creative Ways to Present
For a charming dinner party, serve this dish family-style in a large rustic bowl so everyone can dig in and share. Alternatively, plate it individually, placing the pasta in a neat swirl and topping it with a few whole roasted radishes and basil leaves for a picture-perfect presentation. Garnishing with edible flowers or a sprinkle of chili flakes can also inject a playful touch that impresses your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the pasta will soak up some sauce over time, so you may want to add a splash of cream or broth when reheating to refresh its creaminess.
Freezing
Because of the cream sauce, freezing is not ideal as the texture of the sauce and radishes may change when thawed. If you do freeze leftovers, use them within one month and be prepared for a slight alteration in texture. It’s best to freeze the components separately if you want to prep in advance, such as roasted radishes and cooked pasta without sauce.
Reheating
Reheat gently in a skillet over low to medium heat, stirring often and adding a little cream or olive oil to loosen the sauce if needed. Avoid using the microwave if possible, as it can make the sauce separate or the pasta dry. Slow, gentle reheating preserves the flavors and silky texture beautifully.
FAQs
Can I use a different pasta instead of pappardelle?
Absolutely! While pappardelle’s wide ribbons are perfect for soaking up the creamy sauce, other broad noodles like fettuccine or tagliatelle work great too. If you prefer, even shorter pastas like penne or rigatoni can complement the veggies nicely.
Are radishes essential, or can I substitute them?
Radishes give this recipe its unique zing and texture, especially when roasted. If you’re not a fan, try substituting with baby turnips or firm, mild-fleshed carrots for a different but still wonderful flavor profile.
How can I make this recipe vegan?
To veganize this dish, swap the heavy cream for coconut cream or a cashew-based cream substitute, and omit the Parmesan or use a plant-based cheese alternative. The vegetables and roasted radishes remain naturally vegan-friendly and delicious.
What wine pairs well with Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe?
A crisp, refreshing white wine like Sauvignon Blanc or a light Pinot Grigio pairs perfectly with this dish’s bright and creamy flavors. These wines complement the fresh herbs and roasted vegetables without overpowering the palate.
Can I prepare parts of this recipe ahead of time?
Yes! You can roast the radishes and chop vegetables a day ahead for quicker preparation. Keep the cooked pasta and sauce separate until you’re ready to serve for the best texture and flavor.
Final Thoughts
This Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe is truly one of those dishes that feels both indulgent and light, satisfying and fresh. Whether you’re cooking for family, friends, or just treating yourself, this pasta celebrates summer’s bounty in the most delightful way. I can’t recommend it enough—grab those radishes and basil from the farmer’s market and enjoy a simple yet stunning meal that’s bursting with flavor and heart.
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Summer Vegetable Pappardelle with Roasted Radishes and Basil Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting and Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Summer Vegetable Pasta recipe features roasted radishes, sautéed zucchini, onion, and a creamy tomato sauce, perfectly tossed with pappardelle pasta. Bursting with fresh basil and a touch of balsamic vinegar, it’s a delightful, vibrant dish ideal for warm-weather meals.
Ingredients
Vegetables & Herbs
- 1 bunch (about 16 ounces) radishes
- 1 medium onion
- 1 medium zucchini
- 1 large tomato
- 2 cloves garlic, minced
- 6 leaves fresh basil
Pantry & Dairy
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- Pinch Italian seasoning
- 1 cup heavy/whipping cream
- 8 ounces uncooked pappardelle pasta
- Freshly grated parmesan cheese, for serving
Instructions
- Roast the Radishes: Preheat your oven to 450°F. Cut the radishes in half and place them in a baking dish. Drizzle with 1 tablespoon olive oil, balsamic vinegar, and season with salt and pepper. Toss to evenly coat the radishes and roast them for 20-30 minutes until they are tender yet crisp.
- Cook the Pasta: While the radishes roast, bring a large pot of salted water to a boil. Cook the pappardelle pasta according to package instructions until al dente, then drain and set aside.
- Sauté Onion: Heat 1 tablespoon olive oil in a skillet over medium heat. Chop the onion and add it to the pan, cooking for about 5 minutes until softened, stirring occasionally.
- Cook Zucchini: Slice the zucchini and add it to the skillet with the onions. Cover and cook on medium-low heat for 8-10 minutes, stirring once halfway through, until the zucchini is tender.
- Prepare the Sauce: Finely chop the tomato and add it to the skillet along with the minced garlic, Italian seasoning, and heavy cream. Cook on medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Add the roasted radishes and torn fresh basil leaves. Adjust seasoning with salt and pepper as needed.
- Toss and Serve: Add the cooked pasta to the sauce in the skillet and toss well to combine. Serve the pasta garnished with freshly grated parmesan cheese.
Notes
- Roast the radishes until tender but still crisp; adjust time based on radish size.
- You can substitute pappardelle with other wide pasta such as fettuccine or tagliatelle.
- For a lighter dish, use half-and-half instead of heavy cream, though the sauce will be less rich.
- If basil is unavailable, fresh parsley or oregano can be used as an alternative herb.
- Leftover pasta can be stored refrigerated for up to 2 days and reheated gently on the stovetop.
