Farmers Market Pasta
Farmers Market Pasta might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 419 calories, 17g of protein, and 13g of fat each. For $1.46 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 7 people have tried and liked this recipe. If you have zucchini, salt and pepper, ricotta cheese, and a few other ingredients on hand, you can make it. It is brought to you by Homemade Cravings. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 54%, which is good. If you like this recipe, you might also like recipes such as Farmers Market Veggie Pasta, Farmers' Market Pasta Salad, and Creamy Farmers' Market Pasta Salad.
Servings: 4
Ingredients:
1/2 T Butter
1/2 Pint Cherry Tomatoes
4 Corn on the Cob
1 Garlic Clove, Minced
1/2 Lb Linguini
1 T Olive Oil
1/4 C Fresh Grated Parmesan Cheese
1/2 C Ricotta Cheese
Salt and Pepper
1 Med-Lg Zucchini, sliced very thin
Equipment:
frying pan
knife
Cooking instruction summary:
Cook Linguini according to package instructions. Save 3/4 C of cooking water before draining.Melt butter with olive oil in a large skillet over medium heat. Add garlic, cook 1 minute until golden brown. Add zucchini. Cook, stirring until softened.Remove kernels from corn cobs with a sharp knife and add to zucchini. Cook another 3 minutes until some of the corn kernels and the zucchini have browned slightly. Season with salt and pepper.Turn off the heat, add cooked linguini and toss with the vegetables. Toss in the cheeses and coat pasta evenly, adding cooking water as needed.Add cherry tomatoes and toss into pasta.
Step by step:
1. Cook Linguini according to package instructions. Save 3/4 C of cooking water before draining.Melt butter with olive oil in a large skillet over medium heat.
2. Add garlic, cook 1 minute until golden brown.
3. Add zucchini. Cook, stirring until softened.
4. Remove kernels from corn cobs with a sharp knife and add to zucchini. Cook another 3 minutes until some of the corn kernels and the zucchini have browned slightly. Season with salt and pepper.Turn off the heat, add cooked linguini and toss with the vegetables. Toss in the cheeses and coat pasta evenly, adding cooking water as needed.
5. Add cherry tomatoes and toss into pasta.
Nutrition Information:
covered percent of daily need
