I am so sad that we will not be having a garden this year. I mentioned before, but we have our house up for sale, and we figured that we didn’t want to put all the work into a garden, when we will most likely be gone before we really have the chance to benefit from the harvest. It’s hard to know that I’m not going to be going out into my backyard to pick a few tomatoes, or a squash, or that I won’t be trying to figure out 101 things to do with zucchini. I guess it’s a good thing that there are some farmer’s markets close by!
This is a meal that is a perfect summer meal. I love summer squash, but I’m always looking for something new to do with it. And I am becoming a huge fan of packing lots of veggies into pasta dishes. This has been one of my favorite pasta dishes that I have had recently!
Penne with Grilled Summer Squash and Sweet Corn
from Every Day with Rachael Ray June/July 2011
serves 6
total time: 30 minutes
1 pound penne pasta
4 yellow summer squash – about 1 1/2 pounds – halved crosswise and each half cut lengthwise into 3 thick slabs
1/4 cup plus 2 tablespoons extra virgin olive oil
salt and pepper
2 tomatoes, chopped
1 1/4 cups fresh corn kernels (from 2 ears of corn) or use frozen
1 15-ounce container whole milk ricotta cheese
1 clove garlic, minced
1 teaspoons fresh minced thyme
Preheat a grill to medium-high. In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Meanwhile, brush the squash pieces with 1/4 cup olive oil and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop.
In a large bowl, combine the tomatoes, corn and remaining 2 tablespoons olive oil. Add the ricotta, garlic and thyme; toss well. Add the drained pasta and stir in about 1/2 cup of the reserved pasta cooking water. Season to taste with salt and pepper and add more cooking water as desired.
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Saturdays with Rachael Ray rules:
* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
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That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the linky.
I can’t wait to see what you’ve made!
Not a combination I’d think to put together, but it sounds delicious and very summery!
I gotta tell you that I am really loving Rachel’s recipes lately. I feel like they are packed with flavor (and veggies). It’s almost like I can’t get enough of them! Everything I’ve made from her Look +Cook book has been great.
This pasta dish looks terrific. Yellow summer squash is one of my favorites and it’s nice to see it here in a pasta dish. Your pictures look terrific!
I love yellow summer squash. LOVE IT. This pasta looks delicious!
I’ve had that printed out for a few weeks now wanting to try it, I’m just worried that my husband will hate it lol.
I won’t be having a garden either but I also somehow end up with pound after pound of summer squash! This looks like the PERFECT pasta dish!
Great summer recipe! Love it.
Beautiful photos! Love a great pasta/veggie dish!
everytime you do your rr posts, i always wonder why i don’t cook more of her meals. this looks so delicious, and can i just tell you, your pics are stunning. the plating and colors and just perfect!
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