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  • Summer Pasta with Radish and Zucchini

Summer Pasta with Radish and Zucchini

Summer Pasta with Radish and Zucchini

I had a lot of fun showing Dennis House & Kara Sundlun how to make Summer Pasta with Radish and Zucchini on Better Connecticut  on WFSB - Channel 3 Eyewitness News.

WFSB 3 Connecticut


1⁄2 cup olive oil

4 garlic cloves, pressed

Approx 9 oz/14 radishes, sliced thinly

2 lbs zucchini, sliced thinly

2 teaspoon balsamic vinegar

2 teaspoon sugar

1 teaspoon  pepper

2 tsp salt

1 lb rigatoni pasta

3/4 cup ricotta

1 cup basil leaves, torn into pieces

parmesan or Parmigiano Reggiano



Heat oil in a large skillet over medium heat

Add the radishes and zucchini and toss until coated thoroughly with olive oil

Cook for 5 minutes, stirring occasionally.

Add balsamic vinegar and sugar to the pan.

Add garlic, salt and pepper, and toss.

Cook 20 minutes, stirring frequently.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.

Reserve 1 cup pasta cooking liquid before straining, and add liquid to skillet.

Return to low and cook for 2 minutes.

Pour sauce into pot with drained pasta and mix well.

When ready to serve, top each serving with basil leaves and sprinkle with parmesan or Parmigiano Reggiano

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