Print Recipe

Summer Vegetable Cacio e Pepe

Beautiful produce combined with this classic Italian pasta dish to create the ultimate, barely have to cook, summer meal.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: cheese, Parmesan, pasta, summer cooking
Servings: 4 people
Author: Hana Itzhaki

Ingredients

  • 8 oz. Spaghetti
  • 3/4 teaspoon Salt divided
  • 1 teaspoon Olive Oil
  • 8 ounces Grape Tomatoes
  • 1 medium Zucchini
  • 1 medium Yellow Squash
  • 1/2- 3/4 cup freshly grated Parmesan Cheese.
  • Freshly Ground Black Pepper

Instructions

  • Cut the zucchini and yellow squash on a spiralizer using the medium size blade. If you don’t have a spiralizer, cut into thin rounds.
  • Bring a large pot of boiling water to a boil and add 1/2 t. salt. Cook the spaghetti 6-8 minutes until al dente. Do not drain. Do not over cook! Reserve 1 cup of the pasta water.
  • Heat a large stainless steel skillet over medium heat. Add the olive oil and swirl to coat.
  • Add the grape tomatoes and the remaining 1/4 t. salt. Cook 6 - 8 minutes until tomato skins begin to brown and split.
  • Using tongs, transfer the cooked spaghetti from the pasta water and into the skillet with the tomatoes. Add 1/2 cup of the reserved pasta water. Gently toss to combine.
  • Add the zucchini and yellow squash and gently toss to combine. Allow to heat through 2-3 minutes. If all the liquid evaporates, add more of the reserved pasta water.
  • Sprinkle with freshly ground pepper to taste.
  • Serve immediately. Using tongs, place one scoop of the hot spaghetti mixture onto a plate. Sprinkle with 1-2 tablespoons of grated Parmesan. Top with another scoop of the hot noodles and grated Parmesan.