Don’t let the end of summer slip by without taking advantage of all the delicious vegetables available at the moment!  We turned to Chef Devon Quinn at Paramount Events for a recipe that highlights the flavors of the season while satisfying our intense carbohydrate addiction with a little pasta…


  • Heirloom Cherry Tomatoes
  • Scallions
  • Summer Squash
  • English Peas
  • Linguini Noodles
  • Parmesan-Reggiano
  • Lemon Zest
  • Olive Oil


  • For Linguini-Cook in boiling, salted water until al dente. Set aside and reserve. Also reserve pasta water.
  • For Cherry Tomatoes-Cut in half
  • For Scallions-dice
  • For Summer Squash-cut into equal sized pieces
  • For English Peas-Blanch and shock

To Assemble:

Heat Olive Oil in a large sauté pan. Add shaved garlic, tomatoes, and scallions to the sauté pan and cook until the tomatoes begin to break down. Add the remaining vegetables and cooked pasta, cook vegetable to desired doneness. Finish with parmesan and lemon zest.


Stoneware Colander $7.99 | Williams Sonoma Pasta Bowls $24.99 for 6 | Doma Serving Set $128

[Photos By Hallie Duesenberg]

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