Summer Pasta

A pasta dish fit for a hot Summer night!

I love roasting vegetables, it seems to bring out the sweetness even more! I recommend using whatever you have on hand. Carrots, broccoli, cauliflower... I'm sure almost anything would work for this dish. I happen to loooove roasted zucchini so that's what I used last night. I didn't want to fire up the oven since it would've made the house even hotter, so I roasted my zucchini circles (drizzled in olive oil, salt, pepper) in the convection oven for about 25 minutes (turning them over at the 12 minute mark) at 360F. Set aside.

Cook some penne or fussili.

In the meantime sauté one chopped shallot + one chopped garlic clove + shrimps (deveined, shelled) + grape tomatoes + salt/pepper + half a pinch of crushed red pepper flakes for a couple of minutes then add a dash of white wine. I'm sure you can skip the wine if you don't have any on hand. Butter or even a dash of chicken stock would work too, just to add some more flavor. Make sure you season well with salt/pepper. Cook for a couple more minutes just until the alcohol evaporates then set aside.

Quickly whip up a lemon zest + lemon juice + ext. virgin olive oil + salt/pepper dressing.

Drain the pasta and mix everything together - pasta + roasted zucchini + shallot/garlic/shrimp + and douse it with as much dressing as you'd like! Top with fresh basil or parsley or even thyme! It's light, simple and a perfect meal for the hot humid nights we've been having!



Alright, hope you give this one a shot! I'm off to do a handful of errands today - the temperature has FINALLY dipped below 90F and I'm going to take full advantage of it. I've been stuck indoors all week and it's time to get out and decrank!