Bri's Happy Summer Pasta
by Brianna Bartelt (CAS ‘19)

You will need:

3 containers grape tomatoes

5 medium sized zucchini

6 ears of corn, husked OR 6 cans of corn

6 16oz boxes rigatoni (get a GF box for any GF folks)

1 16oz box (or however much is needed) Gluten Free rigatoni or other pasta

8oz parmesan cheese

Homemade Pesto:

6 cups basil leaves (about 3 bunches)

¾ cup extra-virgin olive oil

2 garlic cloves, finely grated

3 lemons, juiced

5oz walnuts IF NO ONE IS ALLERGIC*

1 tsp. kosher salt


1. Cook rigatoni as package directs; strain.

2. Place racks on the upper and lower third of the oven; preheat to 450°.

3. Start by trimming stem end from zucchini, then slice crosswise into ¼"-thick coins.

4. Toss zucchini and 2 Tbsp. oil on a rimmed baking sheet; season generously with salt and pepper. Spread out in an even layer into corners of pan, taking care not to pile into the middle. Roast on top rack, tossing with a spatula once halfway through, until vegetables are well browned all over and tender, 25–30 minutes. Let cool.

5. Boil corn for 2-3 minutes, then cut kernels off the cob by slicing down the sides of the cob with a knife (skip if using canned corn)

6. Cut grape tomatoes in half. Add to a bowl with zucchini and corn.

7. Grate parmesan; set aside.

8. Prepare the pesto. Preheat the oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5 minutes. Transfer to a food processor and let cool. Add garlic and pulse until finely ground, about 1 minute. Add basil and lemon juice and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

9. Combine vegetables, pasta, and pesto. Have the pram on the side to keep meal vegan.

© 2018 Harriet E. Richards Alumnae Association. All Rights Reserved.

Powered by Wild Apricot Membership Software