Summer Pasta Bowl
From nlo209 16 years ago
- 30 minutes to make
- Serves 4
A light ,colorful and elegant summer pasta dish
Ingredients
- 1 1/2 1 pint baskets cherry tomatoes, halved shopping list
- 1 1/2 1 pint baskets yellow pear tomatoes, halved shopping list
- 4 tbsp. olive oil shopping list
- 1 medium red onion, finely chopped shopping list
- 1 ear fresh corn, kernels removed shopping list
- 6 green onions, thinly sliced on diagonal, white and green parts separated shopping list
- 2 large garlic cloves, minced shopping list
- 12 ounces tiny pasta shells shopping list
- 5 ounces ricotta salata, or mild feta cheese, cut into small dice shopping list
- 1/4 cup finely shredded fresh basil shopping list
- 1/2 to 2/3 cup freshly grated Parmesan shopping list
- Additional grated Parmesan shopping list
How to make it
- Place tomatoes in a non-aluminum colander.
- Sprinkle lightly with salt; let tomatoes drain 30 minutes
- Heat 3 tbsp oil in heavy large skillet over medium heat. Add onion, corn kernels, white parts of green onions and garlic.
- Saute slowly until onions just begin to wilt, about 7 minutes,
- Meanwhile cook pasta, in large pot of boiling, salted water until al dente.
- Drain pasta, reserving 1 cup cooking liquid
- Return pasta to same pot. Add onion mixture, tomatoes, green part of onions, ricotta salata ( or feta), basil, 1/2 cup grated Parmesan, remaining 1 tbsp. olive oil and 1/4 cup reserved cooking liquid.
- Toss over medium heat until heated through, adding more reserved cooking liquid and Parmesan cheese as desired to form a light sauce.
- Season with salt and pepper and serve passing additional Parmesan seperately.
People Who Like This Dish 3
- jo_jo_ba Oshawa, CA
- angel29 Ajax, CA
- kimiko Baltimore, MD
- shre24 Melbourne, AU
- nlo209 Toronto, CA
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angel29
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" It was excellent "