Ingredients for 4 Cheese Summer Pasta Supper
- 1 (16 ounce) package linguine
- 2 medium zucchini, diced
- 4 cups total shredded cheese (1 cup provolone, 1 cup mozzarella, 1 cup fontina, 1 cup parmesan), plus extra parmesan for serving
- 2 cups grape tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- 1 teaspoon dried basil, plus extra for garnish
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- about 1/2 cup pasta cooking water (reserved)
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How to Make 4 Cheese Summer Pasta Supper
- Cook pasta according to package directions. During the last 2 minutes of cooking, add the diced zucchini.
- Drain the pasta and zucchini, reserving about 1/2 cup of pasta cooking water.
- Return the pasta and zucchini to the saucepan.
- Add 1 cup of the shredded cheese to the pasta and toss to coat.
- In a small bowl, combine the halved tomatoes, minced garlic, parsley, basil, olive oil, salt, and pepper.
- Stir the tomato mixture into the pasta.
- Add the remaining 1 cup of cheese and toss gently to combine. If needed, add a little of the reserved pasta water to create a creamier sauce.
- Serve immediately and garnish with extra parsley or basil, if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
24g
Fat
44g
Carbs
18g
