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Summer squash and sweet corn come together with penne pasta in this fresh and seasonal dinner recipe.

Penne with Summer Squash and Sweet Corn on Taste and Tell



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!

Penne with Summer Squash and Sweet Corn

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 Summer Squash and Sweet Corn

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Penne With Grilled Summer Squash and Sweet Corn
 
Prep time
Cook time
Total time
 
Summer squash and sweet corn come together with penne pasta in this fresh and seasonal dinner recipe.
Serves: 4 servings
Ingredients
  • 1 pound penne pasta
  • 4 yellow summer squash – about 1½ pounds – halved crosswise and each half cut lengthwise into 3 thick slabs
  • ¼ cup plus 2 tablespoons extra virgin olive oil
  • salt and pepper
  • 2 tomatoes, chopped
  • 1¼ 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
Instructions
  1. 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.
  2. Meanwhile, brush the squash pieces with ¼ cup olive oil and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop.
  3. 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 ½ 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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8 Responses to Penne With Grilled Summer Squash and Sweet Corn {Saturdays with Rachael Ray}

  1. Tasha says:

    Not a combination I’d think to put together, but it sounds delicious and very summery!

  2. Kim says:

    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!

  3. Cassie says:

    I love yellow summer squash. LOVE IT. This pasta looks delicious!

  4. Tiffany says:

    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.

  5. Joanne says:

    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!

  6. Katrina says:

    Great summer recipe! Love it.

  7. Beautiful photos! Love a great pasta/veggie dish!

  8. teresa says:

    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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