The farmer’s market here in Northern Indiana is at its peak. The vegetables all look so vibrant, fresh and delicious that I could easily come home with bags full (oh wait… I do). So last night I found myself looking at some very pretty zucchini and yellow squash. I also had some corn that I’d cut off the cob from a few nights earlier. What to do… what to do…
I turned it all into a light, creamy pasta dish! The corn brought a bit of sweetness and crunch. The sauce added a bit of richness. The squash brought some garden flavor. It was a hit around the table! I looked at my oldest and said, “I think I just found my recipe for this week’s food blog.” Since she was practically licking her plate – she agreed! The trick to this dish is not to overcook your veggies. It makes a great side with any grilled meat. It could also be a light dinner all on its own. Enjoy!
Summer Squash & Corn Pasta
1 box of short pasta (penne, rotini etc)
1 cup of water
1/4 cup of butter
1 8oz package of low fat cream cheese
1 tsp basil
1/4 cup shredded Parmesan
1 TB olive oil
2-4 small zucchini and/or yellow squash
2-3 ears of corn, cut from the cob
1 tsp minced garlic
salt & pepper
1. Cook pasta according to directions.
2. In a small sauce pan, bring water & butter to a low boil over medium heat. Add cream cheese and stir until creamy – you might need to use a whisk to get those last chunks to blend in. Add the basil and Parmesan and let simmer on low heat.
3. Cut the squash into half moons while the oil warms up in a skillet over medium high heat. Saute the garlic & squash, with salt & pepper to taste, for 4-5 minutes but not long enough that it gets mushy. Add the corn and cook just long enough to warm it up. Turn off the heat.
4. Drain the pasta and put it in a large bowl. Add the veggies and stir to mix. Pour the sauce over the top – it will be a thin sauce (but it tastes fairly rich) – mix well and serve. Add an extra dash of pepper & Parmesan on top if desired.