Penne with Grilled Summer Squash and Corn – Summer squash and sweet corn are the stars in this fresh and seasonal vegetarian dinner.
Photos Updated August 2015
Yum
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!
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Penne With Grilled Summer Squash and Sweet Corn
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
Penne with Grilled Summer Squash and Corn – Summer squash and sweet corn are the stars in this fresh and seasonal vegetarian dinner.
Ingredients
- 1 pound penne pasta
- 1 1/2 pounds yellow summer squash (about 4 small or 2 medium) 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 medium tomatoes, chopped
- 2 ears fresh corn
- 1 15–ounce container whole milk ricotta cheese
- 1 clove garlic, minced
- 1 teaspoon fresh minced thyme
Instructions
- Preheat a grill to medium-high.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain, reserving 1 cup of the pasta water.
- Meanwhile, brush both sides of the squash with the 1/4 cup olive oil. Season with salt. Grill the squash and the corn until charred, about 10 minutes, turning once. Remove to a cutting board and allow to sit until cool enough to handle.
- Coarsely chop the squash and place it in a large bowl. Cut the kernels from the corn and add them to the squash. Add the tomatoes and the remaining 2 tablespoons of olive oil. Stir in the ricotta, garlic and thyme, then add the pasta and stir until combined. If needed, add some of the pasta water to reach your desired consistency. Season to taste with salt and pepper.
Recipe Notes:
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More Squash and Corn Recipes:
Sheet Pan Balsamic Shrimp and Summer Vegetables
Creamy Summer Vegetable Succotash
Chicken and Corn Stuffed Chiles
Around the Web:
Summer Squash and Corn Chowder from Cooking Classy
Summer Vegetable Stew from Butter with a Side of Bread
Marinated Grilled Summer Veggies and Sausage from Whole and Heavenly Oven
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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!
Heather of Kitchen Concoctions says
Beautiful photos! Love a great pasta/veggie dish!
Katrina says
Great summer recipe! Love it.
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!
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.
Cassie says
I love yellow summer squash. LOVE IT. This pasta looks delicious!
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!
Tasha says
Not a combination I’d think to put together, but it sounds delicious and very summery!