A Seat at the Table · Community Recipes
A little color.
A lot of comfort.
A bright vegetable pasta made for passing around, changing with the season and sharing with people you love.
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The story behind the dish
Made for the middle of the table.
Some of the best recipes begin with what is already within reach. This pasta turns market vegetables, pantry staples and a squeeze of lemon into a generous meal with room for improvisation.
Set out extra herbs, cheese and toasted crumbs so every guest can finish the bowl their way.
Make it your own
The community pasta
Ingredients
- 1 pound short pasta
- 2 cups cherry tomatoes
- 2 small zucchini
- Olive oil, lemon and basil
- Parmesan or plant-based cheese
- Salt, pepper and chili flakes
Method
- Prepare. Cut and season the vegetables.
- Build the color. Roast until the edges caramelize.
- Bring it together. Toss with hot pasta, lemon and pasta water.
- Plate and share. Finish with basil and cheese.
Variations from the table
Same spirit. Your version.
Make it plant-based
Add white beans and a nutty plant-based cheese.
Cook with the season
Use asparagus, peppers or squash as the year changes.
Add your family twist
Fold in one ingredient that carries a memory.
“Every recipe has room for another story.”
From your kitchen
How did you make it yours?
Share a variation, tip or memory with the ND community.
