Summer Vegetable Pappardelle

This site runs ads and generates income from affiliate links. Read my disclosure policy. This Summer Vegetable Pappardelle combines fresh vegetables, tomatoes, herbs, and silky pasta for an easy, flavorful dinner everyone will love. Know Before You Scroll Servings: 4Prep: 20 minutes minsCook: 30 minutes minsTotal Time: 50 minutes mins eggplant, zucchini, yellow squash, red onion, garlic, olive oil, oregano, red pepper flakes, crushed tomatoes, cherry tomatoes, roasted red peppers, pappardelle, fresh basil, fresh parsley, lemon juice, Parmesan Silky summer pasta loaded with sweet cooked vegetables, tomatoes, roasted red peppers, fresh herbs, and a bright squeeze of lemon. Large skillet, large pot, large bowl, colander, chef’s knife Let the eggplant cook until it’s very soft—it creates the creamy texture without adding cream. Cut the vegetables ahead, measure the seasonings before cooking, and have the pasta water ready so you can toss everything together while the sauce is hot. Use fettuccine, tagliatelle, rigatoni, or penne instead of pappardelle, and swap in bell peppers, mushrooms, asparagus, corn, or spinach based on what is in season. Why I Love This Recipe This is exactly the ...