End of Summer Vegetables, with Pasta
Notice that the name of this post is not “Pasta with End of Summer Vegetables,” but rather “End of Summer Vegetables, with Pasta.” That’s because the emphasis here is on the veggies — the beautiful beautiful veggies that herald the end of summer, and the end of fresh vibrantly colored vegetables so delightful and delicious that they can, and should, be eaten raw.
Which is exactly what is happening here. I was feeling a little pooped one night, and was just going to make pasta. But I had all these vegetables in the fridge, and as much as I like the idea of just a big plate of pasta, the vegetables in the fridge won out. But I didn’t want to have to expend too much more energy — or dirty too many more pots and pans — for the sake of the vegetables. I had a bunch of jewel-like cherry tomatoes, a couple ears of corn, and a few spring onions. Normally, I would probably eat the tomatoes raw, but cook the other two, probably sautéing them. But I tasted the corn, and it was just so delicious on its own, I decided to make the leap, and serve all the vegetables raw.
This dish takes as much time to make as it takes you to cook ravioli, which is to say, about 10-15 
minutes. It is amazing, like summer on a plate. A plate we will soon have to say goodbye to. Really, this may have been the best thing I’d eaten in weeks, it was that satisfying.
You can substitute any number of the vegetables (though I do think this is a pretty perfect combination). It is important, though, to use good quality extra-virgin olive oil to drizzle over, to grate good quality parmesan on top (in thick grating), and to crack some freshly ground pepper over the whole thing.
End of Summer Vegetables, with Pasta
- 1 package frozen ravioli
- 1 ear of corn, kernels cut off
- 1 spring onion, sliced in half and then into thin half-moons
- 1 large handful cherry tomatoes, sliced in half lengthwise
- 1 handful arugula
- 1 good-sized chunk high quality Parmesan cheese
- extra-virgin olive oil
- freshly ground black pepper and kosher salt
1. Boil water for ravioli, with good sprinkle of kosher salt in the water. Cook ravioli (when ravioli float on the surface, they’re done).
2. Meanwhile, do all the prep, on one cutting board.
3. When ravioli are done, drain. Add hot ravioli back to pot. Add arugula to hot ravioli. Toss to wilt arugula slightly. (You can steam the arugula for a minute or two if you want them to be more wilted, as they are above.)
4. Assemble all ingredients on a plate, ravioli and arugula first, then all remaining vegetables, then parmesan, then olive oil drizzled over, then black pepper cracked on top.
Et voilà!
