It’s Labor Day, the last hurrah of summer.
We’re spending the day in town. Casey’s getting ready for school to start this week — his first year of teaching. It’s exciting for both of us, and we’re glad this new chapter of our lives is starting. I have the day off of work, and I’m doing a bit of cooking and cleaning, and then we’re headed to a barbeque at my parents’ house.
Each morning feels more like fall. The air is crisp, and we’re no longer leaving the windows open 24/7. My cooking is starting to change, too. I’m starting to crave soups and comfort food, and I’m looking forward to trying some new recipes this year.
There’s still time for a few more summery recipes, and this is one of them. A pasta dish that celebrates the best produce of summer, without complicating it too much. It’s also light, yet filling, and easily made vegan if you need to.
If you can’t find pappardelle pasta, just use any wide pasta, such as fettucine.
By creating zucchini ribbons instead of slicing the zucchini, you only eat the tender outer parts of the zucchini, instead of the core, which often has a mushy texture and contains the seeds. Plus, it looks pretty. Can’t argue with that.
Zucchini Ribbon, Cherry Tomato and Corn Pappardelle
Makes 8-10 servings
1 pound pappardelle pasta
3 Tablespoons unsalted butter
3 medium zucchini
1 pint cherry tomatoes, halved
a large handful of sugar snap peas
3 ears of fresh corn, kernels removed
4 green onions, chopped
5 to 8 leaves fresh mint, finely chopped
a handful of fresh basil leaves, finely chopped
1/2 cup dry white wine
1/2 cup chicken stock (or vegetable stock)
1 Tablespoon red wine vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black peppper
shaved or grated Parmesan cheese
Bring a large pot of water to boil. Cook the pasta per the package instructions.
Meanwhile, to create zucchini ribbons, trim the zucchini’s ends. Holding it in your hand, use a vegetable peeler to create ribbons, peeling lengthwise away from you. Continue peeling until you begin to see the zucchini’s seeds, or core. Rotate the zucchini to peel each side. Discard the zucchini core.
In a large saute pan or Dutch oven over medium-high heat, add the butter. When the butter is melted, add the zucchini ribbons, cherry tomatoes, snap peas and corn kernels. Cook, stirring often, for 2-3 minutes, or until the vegetables begin to soften.
Add the green onions, mint, basil, white wine, chicken stock and red wine vinegar. Reduce the heat to medium and let simmer for another 2-3 minutes, or until the liquid has reduced a bit. Season with salt and pepper and taste, adjusting the seasonings if necessary.
Pour the vegetables and sauce over the cooked and drained pasta. Stir gently to combine.
Garnish with Parmesan cheese.