If you have a bounty of squash, corn and tomatoes, you are wealthy indeed. Gardens and farms are bursting this time of year and we are thankful for their gifts.
Late summer cooking should be easy, fresh and fast. This easy weeknight dish is great for entertaining and reheats nicely.
Pasta with Squash Corn and Tomatoes
- 1.5 lbs. your favorite pasta, cooked (reserve 1/2 cup pasta water)
- 2 good sized summer squash, sliced
- 3 ears of corn, shucked
- 2-3 large tomatoes, diced
- 6 cloves of garlic, sliced
- 2 tsp. crushed red pepper
- 8 tbsp. butter
- 4 tbsp. grapeseed oil
- Salt and Pepper to taste
Start by washing and prepping the veggies and garlic, set aside.
In a heavy bottomed skillet, heat oil over medium heat, add garlic and red pepper. Stir often, let cook slowly for about 10 minutes. Turn heat up to medium high, adding squash and corn (more oil if needed). Sauté for 5-6 minutes until veggies have a bit of color. Add diced tomatoes, butter, salt and pepper to taste. Cover and simmer on low heat for 5-6 minutes until butter has melted.
Toss the squash mixture with pasta, tasting for seasoning, adding a bit of pasta water if mixture is too dry. Serve immediately with a bit of fresh Parmesan and basil.