Recipe

Summer Pasta Bowl Recipe


Summer Pasta Bowl Recipe
A light ,colorful and elegant summer pasta dish

Nlo209

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Ingredients
  • 1 1/2 1 pint baskets cherry tomatoes, halved
  • 1 1/2 1 pint baskets yellow pear tomatoes, halved
  • 4 tbsp. olive oil
  • 1 medium red onion, finely chopped
  • 1 ear fresh corn, kernels removed
  • 6 green onions, thinly sliced on diagonal, white and green parts separated
  • 2 large garlic cloves, minced
  • 12 ounces tiny pasta shells
  • 5 ounces ricotta salata, or mild feta cheese, cut into small dice
  • 1/4 cup finely shredded fresh basil
  • 1/2 to 2/3 cup freshly grated Parmesan
  • Additional grated Parmesan

Directions
  1. Place tomatoes in a non-aluminum colander.
  2. Sprinkle lightly with salt; let tomatoes drain 30 minutes
  3. Heat 3 tbsp oil in heavy large skillet over medium heat. Add onion, corn kernels, white parts of green onions and garlic.
  4. Saute slowly until onions just begin to wilt, about 7 minutes,
  5. Meanwhile cook pasta, in large pot of boiling, salted water until al dente.
  6. Drain pasta, reserving 1 cup cooking liquid
  7. 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.
  8. Toss over medium heat until heated through, adding more reserved cooking liquid and Parmesan cheese as desired to form a light sauce.
  9. Season with salt and pepper and serve passing additional Parmesan seperately.

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Comments


My husband and I love a good pasta salad! This sounds great!

And btw, love your tuxedo cat! :)


Love a new pasta salad recipe. This sounds great.


I love pastas


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