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
Scale
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.
