Summer Pasta

Ingredients

• 1 tablespoon butter 
• 2 medium carrots divided
• 0.5 cup basil fresh divided chopped
• 1  garlic clove minced
• 3  green onions chopped
• 8 oz mascarpone cheese 
• 5 tablespoons olive oil divided
• 1 small onion chopped
• 0.8 cup parmesan cheese freshly grated
• 17.6 oz pappardelle pasta 
• 4 oz pancetta 
• 1 teaspoon salt divided
• 0.8 cup vegetable broth divided
• 1 lb baby squash yellow divided
• 1 lb zucchini divided

Equipment

• food processor
• frying pan
• blender
• mandoline
• dutch oven
• peeler

Directions

1. Cut 1 squash, 1 zucchini, and 1 carrot into 1/4-inch-thick slices.
2. Place in a Dutch oven; add onion, garlic, 1/2 cup vegetable broth, 3 Tbsp. olive oil, and 1/2 tsp. salt. Cover and cook over medium-low heat, stirring occasionally, 20 to 30 minutes or until vegetables are very tender. Stir in 1/4 cup basil; cool 10 minutes.
3. Meanwhile, saut prosciutto in a lightly greased large nonstick skillet over medium heat 6 to 8 minutes or until browned and crisp; remove from skillet. Wipe skillet clean.
4. Process cooked squash mixture and remaining 1/4 cup broth in a blender or food processor until smooth. Wipe Dutch oven clean.
5. Cook pasta in Dutch oven according to package directions; drain, reserving 1 cup hot pasta water. Return hot cooked pasta to Dutch oven.
6. Cut remaining squash, zucchini, and carrot lengthwise into very thin, ribbon-like strips using a mandoline or Y-shaped vegetable peeler. Stack ribbons, and cut in half lengthwise.
7. Melt butter with 1 Tbsp. olive oil in skillet over medium heat; add vegetable ribbons, green onions, and remaining 1/2 tsp. salt, and saut 5 minutes or just until tender.
8. Transfer to a plate, and cover.
9. Cook squash mixture, mascarpone cheese, and 1/4 cup Parmesan cheese 3 to 4 minutes or just until sauce is hot and cheese is melted.
10. Pour sauce over pasta; toss to coat, adding desired amount of reserved hot pasta water to thin sauce, if necessary. Top with vegetable ribbons, prosciutto, and remaining 1/2 cup Parmesan cheese and 1/4 cup basil.
11. Drizzle with remaining 1 Tbsp. olive oil.
12. Note: We tested with Bionatur Organic Pappardelle Traditional Egg Pasta.