Description
Discover a quick, delicious Onepot Summer Vegetable Pasta recipe! Learn to create a fresh, vibrant dish bursting with seasonal flavors in just one pot. Perfect for any meal!
Ingredients
- 1/4 cup (60 ml) (or more) plus 2 Tbsp (30 ml). extra-virgin olive oil, divided
- 1 medium Japanese eggplant, halved lengthwise, sliced 1/4″ thick into half-moons
- 1 medium summer squash, halved lengthwise, sliced 1/4″ thick into half-moons
- 1 medium zucchini, halved lengthwise, sliced 1/4″ thick into half-moons
- Kosher salt, freshly ground pepper
- 2 medium ears of corn, husked, kernels removed (about 2 cup (480 ml) s)
- 1 pint cherry tomatoes (about 8 oz (227 g).), halved
- 1/4 cup (60 ml) double-concentrated tomato paste
- 8 garlic cloves, finely grated
- 1/2 tsp (3 ml). crushed red pepper flakes
- 12 oz (340 g). small shells or other short pasta
- 3 oz (85 g). finely grated hard cheese (about 11/2 cup (1320 ml) s)
- 4 Tbsp (60 ml). unsalted butter, cut into pieces
- 1 large bunch basil, leaves picked
- Crumbled feta (for serving)
Instructions
- Pour ¼ cup of extra-virgin olive oil into a large, heavy pot and heat over medium-high. Mix the sliced Japanese eggplant, summer squash, and zucchini in a bowl; add kosher salt and freshly ground pepper, then mix again. In batches, place the vegetables in the pot as a single layer, adding more oil if necessary, and cook, stirring occasionally, until they are just tender and browned in places, about 4 minutes per batch. Use a slotted spoon to transfer them to a large bowl.
- Place the corn kernels and halved cherry tomatoes into the same pot and cook, stirring constantly, until the tomatoes start to blister slightly, about 1 minute. Use the slotted spoon again to move them to the bowl with the eggplant mixture.
- Add the double-concentrated tomato paste and the remaining olive oil to the pot, stirring continuously until the paste begins to stick to the bottom, about 2–3 minutes. Stir in the finely grated garlic and crushed red pepper flakes, cooking until they release their aroma, about 1 minute. Add the short pasta, a pinch of salt, and 6 cups of water, stirring to dissolve the tomato paste. Bring to a boil and continue cooking, stirring frequently, until the pasta is nearly al dente and most of the water has evaporated, about 8–12 minutes.
- Lower the heat and mix in the finely grated hard cheese and the pieces of unsalted butter. Combine the cooked vegetables from the bowl and most of the basil leaves with the pasta. Taste and adjust the seasoning with more salt and black pepper if necessary.
- Serve the pasta in shallow bowls, garnishing with crumbled feta and the remaining basil leaves.
Notes
- Arrange eggplant, summer squash, and zucchini in a single layer for even browning and to avoid steamingnEnhance flavor by allowing the tomato paste to darken slightly before adding garlic and red pepper flakesnMix pasta often during cooking to prevent sticking and ensure tomato paste coats evenly