Wednesday, July 15, 2015

Weeknight Dinner: Farmer's Market Summer Pasta

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One of my favorite things about the summer is the farmer's market that sprouts up only 2 blocks from our home.  It's great to peruse the offerings every week with John and find things that we both like.  Since everything is organic, the prices aren't cheap.  But in the middle of the season, things like zucchini are practically a dime a dozen.

I have been thinking about making homemade pasta again for some time now.  I make it probably once in the winter and once in the summer.  It never seems to be enough.  And I knew looking at our calendar over the next few weeks, well, we wouldn't get a chance to make it if we didn't take the bull by the horns this weekend.

I knew I wanted a very fresh pasta, like the Parisian Summer Pasta I made for the blog, and have since repeated in my kitchen often.  Wow, that was 4 years ago, how time flies.  This is a bit more of a grown-up version using everything you can find in your own market.  Quick, easy, but so delicious. A perfect summer dish.
Farmer's Market Summer Pasta
Serves:  2
2 links hot Italian sausage
1 zucchini, diced
1 yellow squash, diced
8 ounces mushrooms, chopped
1/4 cup white wine
8 ounces cherry tomatoes, cut in half
1 tablespoon salt
ball of homemade pasta or 1/2 a box of fettucine
3 tablespoons heavy cream
2 ounces parmesan, grated fine
1 tablespoon black pepper, freshly ground


Remove the sausage from the casings and place in a hot non-stick skillet.  Cook over medium-heat until some fat has rendered.  Add zucchini, yellow squash, mushrooms, and white wine.  Simmer for 10-12 minutes, until the vegetables are tender and the sausage is fully cooked through.  Add the cherry tomatoes and turn to low, simmering for 5-8 minutes, until the tomatoes render their juices and a sauce forms.

Meanwhile, heat a large pot of boiling water.  Add 1 tablespoon salt to the mixture.  Then, add the pasta carefully to prevent sticking.  Cook 2-3 minutes, until pasta is cooked through.  Drain.

Stir the heavy cream into the sauce.  Then, stir in the pasta and toss until the pasta is coated with sauce.  Evenly distribute the pasta mixture into 2 bowls.  Over the top of each, evenly spread the parmesan and black pepper.

Serve immediately.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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