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This recipe is a strong summer season staple, primarily as a result of it’s nice to use-up bits and items of summer season product. That is particularly useful when it’s a bit later within the season and also you is perhaps a bit slower on being artistic with the produce.

Actually, use no matter produce you may need available. Summer season squash, zucchini, candy corn, cherry tomatoes, peppers, and even eggplant can be good. You may additionally make a vegan-like model utilizing one thing like this sunflower sauce.


Late Summer season Pasta with Cream Sauce


2-Three ounces pasta, cooked in salted water

2 teaspoons butter, ghee, or olive oil

1 ear candy corn (1 cup kernels)

1/Three cup diced pink peppers

1/four minced scallion or onion

2-Three tablespoons heavy cream

1/four cup grated (veg-friendly) parm, + further for serving

Zest from half lemon

2-Three tablespoons julienned basil, + further for serving

Salt, to style


  • Cook dinner pasta and drain, reserving half cup pasta water. Soften butter in a skillet and add the greens. Cook dinner the greens till tender however nonetheless some texture. 
  • Flip off warmth and add in cream, parm, and lemon zest. Add the pasta and switch the warmth again on to low. Stir till the sauce has coated the pasta, including a splash of pasta water as wanted to skinny the sauce. The sauce will thicken once more barely because it heats with the pasta. 
  • Flip off warmth and stir in basil. Serve with a sprinkle of extra basil, parm, and crushed pink pepper if desired. Eat immediately- the sauce soaks in quick!