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CLINTON KELLY Summer Vegetable Pasta

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3 medium zucchini (large dice)
3 medium yellow summer squash (large dice)
1 large orange bell pepper (seeded, large dice)
3 large carrots (peeled, large dice)
1 medium onion (peeled and large dice)
1/4 cup olive oil
1 tablespoon fresh thyme leaves
1/4 cup fresh tarragon leaves
1 pound fresh buccatini pasta
1/2 stick butter
2 cloves garlic (peeled)
3/4 cup Pecorino romano (grated)
1 cup fresh ricotta cheese (to serve)
Kosher salt and freshly ground black pepper (to taste)

step-by-step directions
Preheat oven to 450ºF.
On a baking sheet add zucchini, yellow squash, bell pepper, carrots and onion. Drizzle with olive oil, sprinkle with thyme and toss to combine. Season with salt and pepper and toss to coat. Roast for 30 minutes, flipping vegetables halfway through, until tender and slightly caramelized.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 6-8 minutes.
While the pasta is cooking, in a large saute pan add butter and heat over low heat. Once the butter has melted, add garlic and cook until aromatic, about 2-3 minutes. Add the roasted vegetables and toss to combine.
Drain pasta, reserving 1/2 cup of pasta water. Add pasta to the saute pan and toss to coat. Add pasta water, if necessary, to loosen the sauce. Add tomatoes during the last minute of cooking and toss to combine. Season with salt and pepper.
Remove to a platter or individual plates and top with Pecorino romano, ricotta and tarragon. Serve.
Tip: Make vegetables ahead of time using any fresh vegetables from your garden or at the farmer’s market.

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