Description
This fabulous pasta dish is grain-free and packed with amazing seasonal vegetables for a perfect weeknight meal.
Ingredients
2 cups cherry tomatoes, or Tomato Confit
7 tablespoons extra virgin olive oil, divided
2¼ teaspoons kosher salt, divided, plus more to taste
2 packages vegetable pasta noodles
3 cups sliced zucchini, about 1¼ pounds
1 teaspoon freshly ground black pepper, to taste
4 ears of corn, cut off the cobb
¼ cup fresh herbs; we used basil, chives, and parsley
½ cup sheep’s milk feta cheese in brine, crumbled (you can also use cow’s milk feta)
½ cup freshly grated parmesan
Instructions
Preheat oven to 400F.
Place the tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil and ½ teaspoon salt. Place the pan in the oven and cook until blistered, about 20 minutes. Remove from the oven and set aside.
Being gentle, to keep the delicate noodles intact, remove the noodles from the package and place it in a colander. Rinse with room temperature water for about 1 full minute. Set aside to drain.
In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Working in batches so as not to overcrowd the pan, add the zucchini slices in a single layer, sprinkle with ¼ teaspoon salt and sauté until crispy and brown, about 3 minutes a side. Transfer to a large bowl. Repeat until all zucchini is sautéed.
In the same pan, add 2 tablespoons olive oil, the corn, ½ teaspoon salt, and ¼ teaspoon pepper. Quickly stir to combine and sauté until golden brown, about 3-5 minutes. Transfer to the large bowl with the zucchini.
In the same pan, add 2 tablespoons olive oil, the noodles, and 1 teaspoon of salt. Add the zucchini, corn, and tomatoes and toss gently. Turn off the heat.
Add the feta, parmesan, fresh herbs and remaining ¾ teaspoon black pepper and toss gently to combine. Season with more salt if needed. Serve and Enjoy!
