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Rocchetti with summer squashes and sweet corn

Servings:
Serves 4 Servings
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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.

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