Summer Herb Fettuccine with Height-of-Summer Vegetables

Serving Size: 4-6


1 lb. Pappardelle’s Summer Herb Fettuccine
2 tablespoons extra virgin olive oil
1/2 cup carrots, cut and halved lengthwise
1/2 cup eggplant, cut and halved lengthwise
1/2 cup zucchini, cut and halved lengthwise
1/2 cup sweet corn
3 garlic cloves, chopped
1 tablespoon fresh basil, chopped
1-1/4 cups half-and-half*
Salt and freshly ground black pepper, to taste
Fresh basil, for garnish
1/4 cup chopped walnuts (optional)

*Or use Pappardelle's Lemon Alfredo Sauce


  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
  2. Meanwhile, in a large skillet, heat oil over medium-high heat, reduce to gentle heat and add vegetables and garlic. Cover and cook for about 30 minutes until browned, stirring twice during cooking.
  3. Remove from heat and stir in basil and half-and-half. (-Or- *Replace half-and-half with Pappardelle’s (11 oz.) Lemon Alfredo Sauce, scraping any sediment from base of pan.) Season to taste. Return to heat and cook for a further 4 minutes until cooked through.
  4. Drain pasta, stir into vegetable mixture and serve immediately, garnishing with fresh basil and walnuts.