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Tuesday, June 2, 2015

Pasta with Tomatoes, Zucchini + Pesto


This is a recipe that my mom found and wanted to try. I varied it slightly by grilling the corn and I think this would be really good with grilled or roasted cherry tomatoes. I served this with the Strawberry Salad with Toasted Coconut and Black Pepper Vinaigrette from yesterday.

Recipe slightly adapted from Woman's Day.

Ingredients:
-12 ounces fettuccine
-2 cobs of corn
-2 small zucchini
-1 pint cherry tomatoes
-1 tablespoon olive oil
-1/3 cup pesto
-kosher salt
-Pepper
-4 ounces mozzarella, cubed

First, coat the corn in oil, season with salt and pepper, then wrap in foil and grill for 20-25 minutes or until the corn is tender. Once finished, slice the kernels from the cob.

Cook the pasta according to package directions.

While the pasta is cooking, grate the zucchini on the large holes of a box grater, turning the zucchini to grate the outside only (discard the soft core). In a large bowl, toss together the tomatoes, olive oil, 2 tablespoons pesto, and 1/4 teaspoon each salt and pepper. Add the zucchini to the tomato mixture.

Lastly, toss the pasta with the remaining pesto, add the corn and fold in the tomato-zucchini mixture.




I think everyone was really happy with how this turned out. Some of the mozzarella cubes stayed whole and others melted into the hot pasta. The pesto gave the pasta great flavor and paired nicely with the cherry tomatoes. 

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