White Wine & Burst Tomato Summer Pasta
This simple pasta was the recipe of the week for our CSA members. Meals like this make me so happy because they are a breeze to prepare, require minimal ingredients and are busting with farm fresh flavors.
This is the kind of meal that tastes best when eaten outside at the picnic table with a few glasses of your favorite summer wine. Taylor and I decided (while we were eating this meal) that we don’t eat pasta nearly enough. I think that’s about to change! I often forget how simple and flavorful pasta dishes are and they are a great way to use up excess veggies that may be wilting away in your fridge. Just last night we made another pasta recipe out of roasted beets and a pesto made out of beet greens. Easy, delicious and I’ll have to make it again so I can post a recipe soon!
Anyhow, we hope you all enjoy this simple pasta dish as much as we do. Pour a glass of wine and enjoy! Cheers.
White Wine & Burst Tomato Summer Pasta
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4
- 1 (8oz) package spaghetti
- 1 medium-sized zucchini, julienned
- 2 Tablespoons olive oil
- 3 cloves of garlic, minced
- 1/8 teaspoon crushed red pepper flakes
- 1 pint cherry tomatoes
- 1/2 cup dry white wine
- 1 cup basil, coarsely chopped
- salt + pepper to taste
- freshly grated parmesan cheese for serving (optional)
Preparation
- Cook pasta according to package directions.
- While the pasta cooks use a julienne peeler, or (regular peeler) to peel the zucchini into thin strips (think pasta size strips!)
- Heat the olive oil in a skillet over medium heat. Add the garlic and crushed red pepper flakes. Cook, stirring often until the garlic is fragrant and slightly soft, about 3 minutes. Stir in the cherry tomatoes and add the 1/2 cup of wine. Bring to a simmer, cover the pan and cook for about 5-8 minutes, or until the tomatoes burst open and release some of their juices. Season with plenty of salt and pepper.
- In a large serving bowl toss the cooked spaghetti with the zucchini, tomatoes, basil and top with a few healthy pinches of parmesan cheese and a drizzle of olive oil. Serve warm.
Notes
*Use this recipe as a guide *Adjust measurement and ingredients as necessary *Taste test as you go *Have fun in the kitchen
This pasta is calling my name right now. I’m a HUGE fan of any sort of pasta cooked with alcohol (read: pasta alla vodka) so this looks right up my alley. 😉
I make a summer pasta just like this but with shrimp! Have to try it with tomatoes!
There’s not much better than a tomato pasta dish in the summer, especially when there’s white wine involved! And so easy to whip up during the week!
This looks so fresh and tasty! Do you cook the zucchini at all?
Nope, you don’t cook the zucchini at all. It adds a lovely al dente texture and fresh flavor to the dish. Enjoy!
this looks perfect!!! will definitely be making this later in the week.
Just finished dinner. It was terrific.
awesome! So happy you enjoyed it too!
Used this recipe, and it was a huge hit! I had broccoli and cauliflower left over from a vegetable tray, so I added cooking them until softened before adding the tomatoes. It was delicious! Thanks!!!