Summer Pasta Delight
What Started it all:
Corn, Bell pepper, pasta, sous vide
Summer is here, and it's the perfect time to get creative in the kitchen! This vegetarian pasta dish is a vibrant celebration of fresh flavors and textures.
Ingredients
- 250g pasta of your choice
- 1 large corn on the cob, husked and sliced into 1-inch pieces
- 2 large bell peppers, sliced into 1-inch pieces
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 100ml vegetable stock
- 20g grated Parmesan cheese (optional)
Instructions
- Preheat your sous vide machine to 82°C (180°F).
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large bowl, whisk together olive oil, salt, pepper, oregano, and lemon zest.
- Add the sliced corn and bell peppers to the bowl and toss to combine.
- In a separate bowl, whisk together vegetable stock and lemon juice.
- Add the cooked pasta to the bowl with the corn and bell peppers, and toss to combine.
- Add the vegetable stock mixture to the pasta and toss to coat.
- Serve immediately, topped with grated Parmesan cheese if desired.
This colorful and flavorful pasta dish is perfect for a quick and easy summer dinner. The sous vide machine ensures that the pasta is cooked to perfection, while the fresh vegetables add a burst of flavor and texture. Gather your loved ones around the table and enjoy the taste of summer!