When summertime hits, there are a few seasonal produce items that always end up in my fridge each week. Summer squash, zucchini, and corn are my go-to during this time of year because there are so many possibilities for recipes to make with them. You can grill them, roast them, stuff them, sauté them, and one of my favorites is to add them to pasta dishes! Who doesn’t love a good pasta dish? Thats why I love adding veggies into pasta recipes anytime that I can! This delicious recipe for summer squash and corn pasta is going to quickly become your new favorite way to use up all of those summer vegetables available right now.
Obviously this is a squash and corn pasta dish, but you can definitely add in some cherry tomatoes here or even add some Italian sausage to the mix if you want to add in some more protein. Feel free to switch up the recipe based on what you have on hand and on what your family likes to eat. I was super excited when I made this recipe, but my toddler has not ever been a fan of squash or zucchini and he ate BOTH with this recipe! (Mom win!) This just proves my point about why it’s so great to add in vegetables with pasta recipes because it can entice even the picky eaters at the table!
This recipe is so simple and made with a few ingredients that come together to make a really delicious light summer pasta dish. I like to finish the dish with a little extra fresh basil from my garden and a sprinkle of red chili flake for heat, which is totally optional, but I like a little added spice!
This meal is perfect if you are looking for more meatless meals to add into your diet or it’s also great to meal prep for lunches all week long. Any way you have it, this dish is going quickly become a favorite quick and tasty dinner that the whole family can enjoy!
Ingredients:
1 Lb. Rigotoni (or pasta shape of choice)
2 Summer Squash, sliced thin
2 Zucchini, sliced thin
2 Ears of Corn, cut off cob
1 Onion, Sliced Thin or Diced
4 Garlic Cloves, finely sliced into disks
1/2 Cup Fresh Basil
1/2 Cup Grated Parmesan Cheese
1 Tbsp. Butter
4 Tbsp. Olive Oil
1 Tsp. Black Pepper
1 Tsp. Salt + more for salting pasta water
1/4 Tsp. Red Chili Flake
Directions:
Bring a large pasta pot of water to a boil and liberally salt the water so that it tastes of the sea. I use about 4 Tbsp. or so. (Watch my IGTV Instagram video on how to boil better pasta!)
In a large skillet add olive oil and the garlic and stir until it’s just fragrant.
Add in onion at this time and cook another couple of minutes until onions start to become translucent.
Add in squash, zucchini, and corn at this time and season all the veggies with salt and pepper and sauté for 5 minutes until the veggies become slightly tender, but careful to not let them get mushy.
When pasta is done cooking, reserve 1 cup of pasta water before draining and then drain the pasta from the pot.
Add pasta into the same skillet with the vegetables and add parmesan cheese and tear the fresh basil into the pan and stir to combine.
Add butter and 1/2 of the pasta water and stir to make the sauce.
Add more pasta water as desired for consistency.
Sprinkle with red chili flakes, extra parmesan cheese, and basil to serve.
Doesn’t this dish just look like summer on a plate? It really is such an easy recipe to whip on any night of the week! Enjoy!
