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Summer Pasta with Vegetables

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by: Bev Cooks
Updated Oct 5, 2017
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Pasta that shows off some of those gorgeous garden goods with plenty of spicy butter!

More About This Recipe

  • Flavored butter + grilled vegetables + pasta = WE ARE IN. I absolutely love making flavored butters. Not only is it therapeutic to mix all the textures and flavors, but – it's butter. Ding.Dang.Butter. No matter what you do it, it's still going to be butter. And I like it. So this late summer meal not only uses the last of your garden bumper crop, but it's all coated in a slightly spicy, slightly tart, finger lickin' compound butter. Plus, it's a pasta meal, sooo…. You'll boil some linguine, and toss everything together with a few tablespoons of the butter. Garnish with basil and Lordy LOU, you guys. Summer summer summer. I mentioned the butter, right? Slurp.

Summer Pasta with Vegetables

  • Prep Time 4 hr 0 min
  • Total 4 hr 45 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 stick butter, softened
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 teaspoons sambal oelek (chili paste), or sriracha sauce
  • 1 eggplant, sliced into thin rounds
  • 1 medium zucchini, cut into thin rounds
  • 1 ear corn
  • 1 lb linguine
  • Handful of fresh basil
  • Salt and pepper, to taste

Instructions

  • Step 
    1
    In a small bowl, combine the butter, lemon juice, zest and the chili paste or sriracha sauce. Using a wooden spoon, press and mix everything together. Lay a 10x10-inch piece of plastic wrap on a flat surface. Dollop the butter on the plastic wrap in a log shape. Roll the butter in the plastic wrap, creating a log. Put in the fridge for a few hours or until you're ready to use.
  • Step 
    2
    Place your sliced eggplant on a few towels; sprinkle with salt and let sit for 20 minutes, flipping them halfway through. This will help draw out some moisture.
  • Step 
    3
    Heat a grill (indoor or outdoor) to medium-high. Brush the veggies with oil or butter and grill until tender and nicely charred on all sides, seasoning with salt and pepper. Brush the veggies with the lemon-chili butter as they grill.
  • Step 
    4
    Roughly chop the grilled veggies. Remove the kernels from the ear of corn.
  • Step 
    5
    In the meantime, boil the pasta until al dente. Drain all but 1/3 cup of the pasta water.
  • Step 
    6
    In a large bowl, combine the pasta, reserved pasta water, chopped veggies, corn, and 3-4 tablespoons of the lemon-chili butter. Toss to coat everything with the butter.
  • Step 
    7
    Garnish with basil and serve immediately.

Nutrition

No nutrition information available for this recipe

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