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Summer Pasta with Vegetables

  • Prep 4 hr 0 min
  • Total 4 hr 45 min
  • Servings 4

Pasta that shows off some of those gorgeous garden goods you have! AND BUTTER. ...MORE+ LESS-

Bev Cooks
August 24, 2014


stick butter, softened
teaspoons fresh lemon juice
teaspoons lemon zest
teaspoons sambal oelek (chili paste), or sriracha sauce
eggplant, sliced into thin rounds
medium zucchini, cut into thin rounds
ear corn
pound linguine
Handful of fresh basil
Salt and pepper, to taste


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  • 1
    In a small bowl, combine the butter, lemon juice, zest and the chili paste or sriracha sauce. Using a wooden spoon, press and mix everything together. Lay a 10x10-inch piece of plastic wrap on a flat surface. Dollop the butter on the plastic wrap in a log shape. Roll the butter in the plastic wrap, creating a log. Put in the fridge for a few hours or until you're ready to use.
  • 2
    Place your sliced eggplant on a few towels; sprinkle with salt and let sit for 20 minutes, flipping them halfway through. This will help draw out some moisture.
  • 3
    Heat a grill (indoor or outdoor) to medium-high. Brush the veggies with oil or butter and grill until tender and nicely charred on all sides, seasoning with salt and pepper. Brush the veggies with the lemon-chili butter as they grill.
  • 4
    Roughly chop the grilled veggies. Remove the kernels from the ear of corn.
  • 5
    In the meantime, boil the pasta until al dente. Drain all but 1/3 cup of the pasta water.
  • 6
    In a large bowl, combine the pasta, reserved pasta water, chopped veggies, corn, and 3-4 tablespoons of the lemon-chili butter. Toss to coat everything with the butter.
  • 7
    Garnish with basil and serve immediately.

Expert Tips

  • If the pasta needs more butter, keep adding! Otherwise use any leftover butter as you desire.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Flavored butter + grilled vegetables + pasta = WE ARE IN.

    I absolutely love making flavored butters. Not only is it therapeutic to mix all the textures and flavors, but – it's butter. Ding.Dang.Butter.

    No matter what you do it, it's still going to be butter. And I like it.

    So this late summer meal not only uses the last of your garden bumper crop, but it's all coated in a slightly spicy, slightly tart, finger lickin' compound butter. 

    Plus, it's a pasta meal, sooo….

    Let's do this!

    We start by making our glorious butter. Take one stick of softened butter and mix it with some lemon juice, zest and a little dollop of Sambal Oelek. If you can't find that, sriracha will do! 

    Mix mix mix. 

    Check it! Okay, so this is after it's been in the fridge overnight. I just rolled it up into a log shape in some plastic wrap. Seeemple. 

    Slice your eggplant into rounds, and let them sit with a good sprinkling of salt on them. This will draw out the moisture. #science

    Get your zucchini and corn grilled. Also! Brush these babies with that flavored butter you made. That's right. 

    Grill your eggplant. 

    Give it all a rough chop! You don't have to chop the corn. Just slice the kernels off the ear. That's obvious. Sorry. Don't hate me.

    You'll boil some linguine, and toss everything together with a few tablespoons of the butter. Garnish with basil and Lordy LOU, you guys. Summer summer summer.

    I mentioned the butter, right?


    Bev says you should make a lot of that butter. For more musings, visit her blog Bev Cooks and her Tablespoon profile.

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