Midsummer Succotash Pasta
Total Time: 1 hour | Serves: 4
If you’re looking for an amazing pasta dish that has everything good about summer in it - look no further.
This has sweet and tangy roasted cherry tomatoes, lots of herbs, and a fresh crunch from the corn and zucchini.
I don’t know about you - but for us, when the garden starts to produce stuff - it’s all at once! Most of the ingredients here are growing in my garden so I love to use this meal weekly in the summer to use up all the tomatoes that can easily overwhelm me.
It’s all fairly easy as most of the time spent to make this is time roasting in the oven.
I hope you give this recipe a try and that you love it as much as we do!
TOMATO MIXTURE:
2 pints cherry or grape tomatoes
2-3 shallots
3-4 cloves garlic
12oz chickpeas (canned or soaked & boiled)
1 sprig fresh thyme
2-3 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
CORN & ZUCHINNI:
2 small or 1 large zucchini
2 ears corn - cut off the cob
Drizzle olive oil
Salt and pepper to taste
HERBED BUTTER:
4 tablespoons butter
Handful of chopped fresh parsley
Sprig fresh oregano chopped
1/4 tsp crushed red pepper (optional)
(Can use dried herbs, just reduce amounts accordingly)
TOPPINGS:
Handful of chopped fresh basil
½ cup grated fresh Parmesan
2-3 tablespoons of olive oil
1 12 oz box of pasta (I like Bionaturae sourdough fusilli)
Preparation:
Preheat oven to 400.
In a bowl combine all ingredients for roasted tomato mixture. If the cherry or grape tomatoes are on the larger side - cut in half. Slice garlic so it’s large enough where it won’t burn. Cut shallot in half then slice into ¼ inch pieces. Remove leaves from thyme sprig. Toss everything to coat in oil and vinegar. Place in a single layer on a parchment lined baking sheet.
Roast for 25 minutes.
Meanwhile prepare the corn and zucchini in the same way by tossing to coat in oil and salt in a bowl. Cut the zucchini into quarters lengthwise then chop into ½ inch pieces. Spread in a single layer on a separate parchment lined baking sheet.
Once the timer goes off - use a spatula to stir the tomato mixture so it won’t burn. Put both baking sheets in the oven and roast for another 20 minutes.
Melt butter in a saucepan and add in herbs - set aside.
Bring a pot of water to boil for the pasta add 1 tablespoon salt and a splash of olive oil then cook pasta per the time on the box. Make sure to stir occasionally as the sourdough has a tendency to stick.
Prep the parmesan cheese and basil so it’s ready to toss all together when the pasta is done cooking.
Drain the pasta and add back into the pot. Fold in the butter and herb mixture. Once vegetables are done roasting, fold those in as well along with the Parmesan and basil. Drizzle with a little more olive oil to your liking then serve.
*ADJUSTMENTS
Sometimes I like to sub out the chickpeas for bacon - omit from roasting, chop, then cook up in a pan and fold in at the end.
