It’s a beautiful moment when you visit the farmer’s market in the summer and all the vegetables and fruits are bright and bountiful and you just know your chances of getting sweet, fresh produce is far better than say, the end of February. Sometimes I forget how produce is supposed to taste until sunny July rolls around and my taste buds are like, “HEYOOOO TOMATOES.”
This recipe celebrates summer produce. If you try this recipe in February, I hope you live in Australia.
On the menu:
Zucchini, tomato and corn fettuccine with walnuts and feta
Adapted from Real Simple
1 lb. fettuccine [full disclosure: I had half a box of linguine and half a box of fettuccine so VOILA mixed pastas]
3 Tbsp olive oil
2 garlic cloves
1 ear of corn, kernels cut off
2 small zucchini, cut into thin ribbons with a vegetable peeler
2 medium sized tomatoes, diced
2 tsp dried oregano
1/2 cup walnuts
1/2 cup feta cheese, crumbled
Cook pasta according to directions on box. Drain, reserving 1/2 cup pasta water.
In a medium sized skillet, heat olive oil over medium heat. Add garlic and corn and cook for about 4 minutes or until corn is cooked through. Add a liberal pinch of salt and pepper.
Add corn, zucchini, and tomatoes to pasta plus the 1/2 cup pasta water. Heat over medium heat for 8 – 9 minutes or until pasta is coated with sauce and vegetables are heated through. Add oregano and toss to combine. Plate pasta and top with walnuts and feta*.
*NOTE: The BF isn’t a big fan of feta, which does have a strong flavor. I thought this flavor made the dish but I topped his with freshly grated parmesan and he still went back for seconds. So if you hate feta, try parmesan. But definitely top with cheese. Always cheese.
Second note: I served this pasta with garlic bread (CARBS ON CARBS ON CARBS!) and The BF and my dad were preeeetty into it. Here’s the secret to incredible garlic bread: melt butter with garlic powder, stir to combine, spoon over slices of fresh bread, and broil for a minute or two until tops are lightly browned. De.Lish.