This dish is my version of a pasta that Chef Eric of Bistro Rollin often makes special for my husband and me. Bistro Rollin is a wonderful restaurant in Pelham owned by the great hosts, Barbara and Arthur Bratone- our favorite Friday night hang out!
You’ve all heard of Pasta Primavera- right? Meaning “springtime pasta”, because the vegetables used in that dish generally make their appearance in spring. I’ve named this dish Pasta Estiva , meaning “summertime pasta” because the vegetables here appear in summer (and through early fall) at your local farmers’ market.
2 medium zucchini, grated (to yield about 2 cups)
3 carrots, grated (to yield about 2 cups)
2 cups cherry tomatoes, cut in half
1 ear of corn, kernels removed
2 cloves garlic, minced
Handful of basil, shredded
½ cup Extra Virgin Olive oil (EVOO), divided
½ pound Rigatoni Pasta
Salt and pepper to taste
Bring a large pot of salted water to the boil.
Meanwhile, in a large sauté pan heat 2TBS of the EVOO.
Add the corn kernels and sauté for about 2 minutes. Add the garlic, cook another 2 minutes.
Add the zucchini, carrots and cherry tomatoes.
Sauté over medium high heat, until the vegetables are wilted and just cooked through. This should take about 5-7 minutes. Add salt and pepper to taste. Set aside.
Cook pasta according to package directions. Reserve ¾ cup of the pasta cooking water.
Drain the pasta and add to the pan with the vegetables.
Heat over medium heat- adding some of the EVOO and some of the pasta water to loosen the vegetables and make a “sauce”.
Add the shredded basil and enjoy!