August at the Easton Farmer’s Market is PRIME– there are so many amazing things to eat! By the time I leave, I have so many shopping bags stuffed with produce on my arms I feel like I’m crushing a farmer’s carry workout. When I get home, I take everything out and line it up on my kitchen island, stare at my beautiful bounty, and game plan the amazing dishes I’ll make with it all.
These peak-summer veggies are really amazing gently marinated in a garlic vinaigrette, tossed with hot pasta and herbs, and topped with soft burrata cheese! We had the leftovers with goat cheese instead of burrata and it was sooo delicious- so use what you prefer! This recipe is inspired by Half Baked Harvest.
Marinated Summer Veggies with Pasta and Burrata
Use peak-season veggies and your favorite cheese for this incredibly simple and delicious meal.
Ingredients
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 lemon, juice and zest
- 1 tsp crushed red pepper
- 1 zucchini, shaved into ribbons with a vegetable peeler
- 2 cups cherry tomatoes, halved
- 2 ears of corn, kernels removed
- 1 shallot, diced
- 2 scallions (white parts), sliced
- 1 lb spaghetti or other pasta
- 1/2 cup parmesan cheese, grated (plus more for garnish)
- 4-6 oz burrata cheese
- 1/4 cup fresh chives and parsley (or other herbs), minced
Instructions
- In a small bowl, whisk together olive oil, red wine vinegar, garlic, lemon juice and zest, and red pepper.Place zucchini, tomatoes, corn, shallot, and scallions in a medium bowl and top with vinaigrette- toss gently to coat. Allow veggies to marinate while you cook the pasta.
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Before draining, reserve 1/4 cup pasta water. Drain and return pasta to pot.
- Add pasta water, vegetables with all vinaigrette, parmesan, and fresh herbs to hot pasta, gently tossing to combine.
- Plate pasta into serving bowls, and top with sliced burratta and more herbs. Enjoy!