Summer Pasta

Name: Summer Pasta
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 2 mediums carrots, divided; 118 milliliters chopped fresh basil, divided; 1 garlic clove, minced; 3 green onions, chopped; 227 grams 1/2 mascarpone cheese; 5 Tbsps olive oil, divided; 1 small onion, chopped; 177 milliliters freshly grated Parmesan cheese; 499 grams packages pappardelle pasta; 113 grams package prosciutto, torn into strips; 1 teaspoon salt, divided; 177 milliliters vegetable broth, divided; 454 grams medium-size yellow squash (about , divided; 454 grams medium zucchini (about , divided

Summer Pasta might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. One serving contains 772 calories, 23g of protein, and 43g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up butter, vegetable broth, pappardelle pasta, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Cut 1 squash, 1 zucchini, and 1 carrot into 1/4-inch-thick slices.

Ingredients you will need

Zucchini

Carrot

Squash

Place in a Dutch oven; add onion, garlic, 1/2 cup vegetable broth, 3 Tbsp. olive oil, and 1/2 tsp. salt. Cover and cook over medium-low heat, stirring occasionally, 20 to 30 minutes or until vegetables are very tender. Stir in 1/4 cup basil; cool 10 minutes.

Ingredients you will need

Vegetable Broth

Vegetable

Olive Oil

Garlic

Basil

Onion

Salt

Equipment you will use

Dutch Oven

Meanwhile, saut prosciutto in a lightly greased large nonstick skillet over medium heat 6 to 8 minutes or until browned and crisp; remove from skillet. Wipe skillet clean.

Ingredients you will need

Prosciutto

Equipment you will use

Frying Pan

Process cooked squash mixture and remaining 1/4 cup broth in a blender or food processor until smooth. Wipe Dutch oven clean.

Ingredients you will need

Squash

Broth

Equipment you will use

Food Processor

Dutch Oven

Blender

Cook pasta in Dutch oven according to package directions; drain, reserving 1 cup hot pasta water. Return hot cooked pasta to Dutch oven.

Ingredients you will need

Pasta

Water

Equipment you will use

Dutch Oven

Cut remaining squash, zucchini, and carrot lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Stack ribbons, and cut in half lengthwise.

Ingredients you will need

Vegetable

Zucchini

Carrot

Squash

Equipment you will use

Peeler

Mandoline

Melt butter with 1 Tbsp. olive oil in skillet over medium heat; add vegetable ribbons, green onions, and remaining 1/2 tsp. salt, and saut 5 minutes or just until tender.

Ingredients you will need

Green Onions

Olive Oil

Vegetable

Butter

Salt

Equipment you will use

Frying Pan

Transfer to a plate, and cover.

Cook squash mixture, mascarpone cheese, and 1/4 cup Parmesan cheese 3 to 4 minutes or just until sauce is hot and cheese is melted.

Ingredients you will need

Mascarpone

Parmesan

Cheese

Squash

Sauce

Pour sauce over pasta; toss to coat, adding desired amount of reserved hot pasta water to thin sauce, if necessary. Top with vegetable ribbons, prosciutto, and remaining 1/2 cup Parmesan cheese and 1/4 cup basil.

Ingredients you will need

Parmesan

Water

Prosciutto

Vegetable

Basil

Pasta

Sauce

Drizzle with remaining 1 Tbsp. olive oil.

Ingredients you will need

Olive Oil

Note: We tested with Bionatur Organic Pappardelle Traditional Egg Pasta.