Servings:
Serves 4 Servings
Ingredients
- 1 pound dried rocchetti, penne rigate, or other tube-shaped pasta
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon zucchini, sliced 1/4 inch thick
- 1 tablespoon yellow squash, sliced 1/4 inch thick
- 2 1/2 cup corn kernels (from 5 ears of corn)
- 3 cup scallions, white and pale-green parts only, thinly sliced, plus more for garnish
- 3 cup garlic cloves, minced
- 1/2 cup jalapeño chile, minced
- 1/2 cup homemade or store-bought lowsodium chicken stock
- 2 ounce (4 tablespoons) unsalted butter
Preparation
Baking Directions:
Cook pasta according to package directions in salted water.
Drain, reserving 1 cup cooking liquid.
Heat oil in a large, deep skillet over medium-high heat.
Add squashes, and cook until softened and light gold, 6 to 7 minutes.
Add corn, scallions, garlic, jalapeño, chicken stock, and 2 tablespoons butter.
Season with salt and pepper, and cook until corn is tender, about 5 minutes.
Add pasta, reserved cooking liquid, and remaining 2 tablespoons butter to vegetable mixture.
Cook over medium heat, stirring often, until pasta is well coated, about 3 minutes.
Garnish with scallions and shaved cheese.