Description
This Summer Vegetable Pasta is a vibrant, creamy dish featuring roasted radishes, sautéed zucchini, and tomato in a rich cream sauce, tossed with tender pappardelle. It’s a refreshing yet comforting recipe perfect for warm-weather meals, combining the sweetness of roasted radishes with the savory depth of fresh herbs and garlic.
Ingredients
Scale
Vegetables and Herbs
- 1 bunch (about 16 ounces) radishes
- 1 medium onion
- 1 medium zucchini
- 1 large tomato
- 2 cloves garlic, minced
- 6 leaves fresh basil, torn by hand
Pantry Items
- 2 tablespoons olive oil, divided
- 1 tablespoon balsamic vinegar
- Salt & pepper, to taste
- Pinch Italian seasoning
- 8 ounces uncooked pappardelle pasta
Dairy
- 1 cup heavy or whipping cream
- Freshly grated parmesan cheese, for serving
Instructions
- Roast the Radishes: Preheat your oven to 450°F. Cut the radishes in half and place them in a baking dish. Drizzle with 1 tablespoon olive oil, balsamic vinegar, and season with salt and pepper. Toss well to coat all the radishes evenly. Roast in the oven for 20-30 minutes depending on size—larger radishes require the full 30 minutes—to achieve tender-crisp texture.
- Cook the Pasta: While the radishes roast, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions, typically until al dente. Drain and set aside once done.
- Sauté Onions: Heat 1 tablespoon olive oil in a skillet or frying pan over medium heat. Chop the onion and add it to the pan, cooking for about 5 minutes until softened and translucent, stirring occasionally.
- Cook Zucchini: Slice the zucchini and add it to the pan with the onions. Cover and cook on medium-low heat for 8-10 minutes, stirring halfway through, until the zucchini is tender.
- Make the Cream Sauce with Vegetables: Finely chop the tomato and add it to the pan along with the minced garlic, Italian seasoning, and the heavy cream. Cook over medium heat for 8-10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the roasted radishes and torn fresh basil leaves. Season with additional salt and pepper if desired.
- Toss Pasta with Sauce and Serve: Add the cooked pappardelle to the pan and toss thoroughly to coat the pasta in the creamy vegetable sauce. Serve immediately topped with freshly grated parmesan cheese for a finishing touch.
Notes
- Roasting the radishes mellows their peppery bite and adds sweetness, which balances the creamy sauce nicely.
- If you prefer a lighter dish, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Fresh basil can be replaced with fresh parsley if unavailable.
- Ensure to not overcook the pappardelle to keep a pleasant bite that holds up to the creamy sauce.
- Leftovers can be refrigerated and gently reheated on the stovetop, adding a splash of cream or water to loosen the sauce if needed.
