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Summer Vegetable Pasta

Summer Vegetable Pasta with Mascarpone and Parmesan

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Chef Shanna has a lot of love for classic pasta salad, but knows it’s a recipe worthy of an update. Here, she tosses rotini (the short, spiral-shaped noodle) with sautéed zucchini, summer squash, and cherry tomatoes. Instead of a tangy dressing, a luxurious mascarpone and garlic cream sauce coats every last bite. The rotini is perfect for hanging onto all the vegetables, basil, and sauce.

  • Vegetarian
  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Shanna

By Chef Shanna

  • Calories 760
  • Protein 26g
  • Total Carb 96g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • zucchini
    • 8 ounces
    • zucchini
  • summer squash
    • 6 ounces
    • summer squash
  • roasted red peppers
    • 1/4 cup
    • roasted red peppers
  • garlic
    • 1 clove
    • garlic
  • cherry tomatoes
    • 1/2 pint
    • cherry tomatoes
  • rotini
    • 6 ounces
    • rotini
  • unsalted butter
    • 2 packets
    • unsalted butter
  • basil
    • 1/8 ounce
    • basil
  • mascarpone cheese
    • 4 ounces
    • mascarpone cheese
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium pot of water to a boil over high heat. Rinse all produce. Halve zucchini and summer squash lengthwise; cut crosswise into ¼-inch half-moons, discarding ends. Roughly chop roasted red peppers. Mince garlic.

  2. Sauté vegetables

    Sauté vegetables

    Heat 1 tablespoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add zucchini, summer squash, and whole cherry tomatoes. Sauté, stirring, until lightly browned and softened, about 5 minutes. Season with ½ teaspoon salt and black pepper as desired.

  3. Cook rotini

    Cook rotini

    While vegetables cook, season boiling water generously with salt. Stir in rotini and cook until al dente, 7 minutes. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat. Add 1 packet butter to rotini and toss to coat—this is a great task for a friend. Set aside until Step 5.

  4. Make sauce

    Make sauce

    While rotini cooks, roughly chop or tear basil leaves, discarding stems (a friend can also do this part). Push vegetables to edges of pan, still over medium-high heat. Add remaining butter to center of pan. When butter is foamy, add garlic and sauté until fragrant, 2 minutes. Remove pan from heat. Stir in half of mascarpone, half of Parmesan, and half of basil. Set aside until rotini is cooked.

  5. Toss summer vegetable pasta

    Toss summer vegetable pasta

    Once rotini is cooked, add roasted red peppers and vegetables and sauce to pot and toss to combine. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to pasta (you likely won't need to use all of the water). Taste and add salt and black pepper as desired.

  6. Plate summer vegetable pasta

    Plate summer vegetable pasta

    Divide summer vegetable pasta between serving bowls. Garnish with remaining basil and remaining Parmesan. Dig in!

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