Browned Butter Veggie Pasta - layers of fresh flavors, a gorgeous silky brown butter sauce, an herb oil, and I’m even adding burrata! This pasta dish will bring all the fresh market flavors home onto your plate.
cherry tomatoes
1 zucchini, sliced to half moons
1 corn
4 garlic cloves
1 cup of packed Italian parsley
1 tsp anchovy paste
1 tbsp red wine vinegar
2 tsp of capers
½ cup of olive oil
pasta of choice
4 tablespoons of butter
a pinch of salt
¼ cup white wine
¼ cup grated parmesan
final garnish of basil
To a food processor or blender, add parsley, 2 cloves of garlic, anchovy paste, red wine vinegar, capers, and olive oil. Blend until it is slightly emulsified.
Cook the pasta according to packaged instructions. Drain and set aside.
To a pan, heat up olive oil. Add in cherry tomatoes and let them sit for a few minutes. Add in butter and pinch of salt. Let the butter melt and milk solids get nice and brown. Once it reaches that golden color, add in zucchini, corn, and remaining garlic. Cook for another minute then add in the white wine.
Add in cooked pasta, some pasta water to thin it out, and top with parmesan and fresh basil. Mix it all up.
To serve, spoon up some pasta. Tear the burrata and place on top, add a drizzle of the italian salsa verde sauce, and a final garnish of basil. Enjoy!
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