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    You are in: Home / Recipes / Summer Pasta Recipe
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    Summer Pasta

    Summer Pasta. Photo by Kozmic Blues

    1/3 Photos of Summer Pasta

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    chia's Note:

    This is quick to throw together recipe from today's NY times that uses fresh summer produce.

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    Units: US | Metric


    1. 1
      Set a large pot of water to boil and salt it.
    2. 2
      Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
    3. 3
      Cook, stirring occasionally, until corn begins to brown.
    4. 4
      Add zucchini and some salt and pepper.
    5. 5
      Cook, stirring occasionally, until zucchini begins to brown.
    6. 6
      Add onion or shallots and garlic.
    7. 7
      Cook, stirring occasionally, until onion softens, about 5 minutes.
    8. 8
      Add tarragon and cook for 30 seconds, then tomatoes.
    9. 9
      Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
    10. 10
      While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
    11. 11
      If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
    12. 12
      When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese if desired.

    Ratings & Reviews:

    • on September 09, 2008


      This recipe is THE BEST. I use plenty of olive oil, add a mix of diced peppers (red, orange, yellow), and green onion. I also substitute Barilla Plus (high protein pasta) elbows. I really use as little pasta as possible--I try to have a 3:1 ration of veggies to pasta to keep it lower in calories. Keeps really well for leftovers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2008


      I thought this was a good pasta recipe that used all the fresh vegetables from my garden. The only thing I didn't like was that I felt it has too much pasta & I lost some of the taste of the vegetables. Next time I make it I will use less pasta.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 26, 2012


      GREAT recipe! Tasty, vegetarian, and the whole family enjoyed (a rarity). I've made it twice now and use a little less olive oil. You need a really large pan for the veggies (my ceramic dutch oven works best). Garden tomatoes are much better than store-bought, in fact I think for this recipe if you can't get garden tomatoes then canned tomatoes might be better than store-bought. I cut corn from 3 cobs and add about 1/2- 3/4 cup pasta water. Don't forget to salt the pasta water! I added mushrooms the last time and they were wonderful! Seriously fabulous, thanks Chia!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Summer Pasta

    Serving Size: 1 (328 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 612.7
    Calories from Fat 114
    Total Fat 12.7 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 16.2 mg
    Total Carbohydrate 108.2 g
    Dietary Fiber 7.1 g
    Sugars 6.6 g
    Protein 18.5 g

    The following items or measurements are not included:


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