Golden Zucchini & Spring Onion Pasta

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There’s a unique charm in the simplicity of an impromptu dinner. One evening, with our son Luke out with friends, my husband Craige and I found ourselves with a rare moment of quiet. As I pondered dinner, I remembered the yellow zucchini and spring onions I had roasted earlier in the day. Not knowing exactly what they’d become, I felt inspired to create something special yet straightforward.

Ingredients:2 yellow zucchinis (or yellow squash), roasted

• 4 small spring onions, roasted & sliced vertically

• Olive oil

• Salt and pepper

• 1/2 teaspoon red pepper flakes

• Stems from a bunch of parsley

• 3 garlic cloves, chopped

• 1 cup frozen corn kernels

• 4-5 tablespoons butter

• 1/2 cup pasta water

• 1 package Barilla Protein Thin Spaghetti

• 1/2-1 cup grated Parmesan cheese

• A handful of chopped green and purple basil

• A handful of chopped parsley

• A touch of truffle oil

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Instructions:Roasting the Vegetables:

• Preheat your oven to 400°F (200°C).

• Cut the golden zucchini and spring onions in half lengthwise.

• Toss them with olive oil, salt, and pepper, and spread them on a baking sheet.

• Roast in the oven for 25 minutes, until tender and slightly caramelized.

1. Preparing the Pasta:

   • While the vegetables are roasting, bring a large pot of salted water to a boil.

   • Cook the spaghetti according to the package instructions until al dente.

   • Reserve 1/2 cup of pasta water before draining.

2. Sautéing the Aromatics:

   • In a large sauté pan, heat a generous drizzle of olive oil over medium heat.

   • Add the roasted spring onions and red pepper flakes. Cook for a few minutes until fragrant.

   • Add the chopped garlic, parsley stems, and sauté for another minute.

3. Combining Ingredients:

   • Add the frozen corn kernels to the pan and cook until heated through.

   • Add a knob of butter (4-5 tablespoons) and allow it to melt.

   • Add the reserved pasta water to the pan and emulsify the sauce by stirring quickly until creamy.

   • Add the cooked spaghetti to the sauté pan and toss to coat with the sauce.

4. Finishing Touches:

   • Cut the roasted yellow zucchini into large chunks to maintain their shape.

   • Add the zucchini to the pasta and gently toss to combine.

   • Top with lots of grated Parmesan cheese, chopped green and purple basil, and chopped parsley.

   • Finish with a touch of truffle oil for an extra burst of flavor.

5. Serving:

   • Serve the pasta hot, garnished with extra herbs and a sprinkle of Parmesan if desired.