SUMMER SQUASH PASTA

Don't you just love the fresh flavors of fresh corn and zucchini in the summer? With both in abundance, why not whip up this summer corn pasta with zucchini. It's the perfect easy dinner or side dish - not to mention a delicious cold salad to enjoy for lunch!

Course entree, Side Dish

Cuisine American

Keyword dinner, easy dinner, pasta, side dish, side dishes, vegetables, vegetarian

Prep Time 10

Cook Time 20

Servings

Calories 288kcal

Author Luci Petlack

Ingredients

12 ounces penne cooked according to package directions and drained
2 tablespoon extra virgin olive oil
Kernels from two ears of corn about 1 cup
2 small zucchini halved length-wise and sliced (about 2 ½ cups)
3 large basil leaves minced
2 tablespoons grated Parmesan
¾ teaspoon fine sea salt or more to taste
¼ teaspoon ground black pepper
Optional garnishes: shaved Parmesan small basil leaves, crushed red pepper, olive oil

Instructions

Drizzle drained pasta with 1 tablespoon of olive oil. Toss and set aside.
Heat the remaining olive oil over medium-high in a large pot. Add the corn and cook for 1 minute. Add the zucchini and cook 5 to 10 minutes, until the zucchini reaches your desired tenderness.
Reduce the heat to low. Stir in the basil and Parmesan. Add the salt and pepper.
Stir in the pasta and cook for about 2 more minutes, until heated through.
To serve, top each bowl of pasta with shaved Parmesan and other garnishes as desired.

Notes

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