Description
Penne with Grilled Summer Squash and Corn – Summer squash and sweet corn are the stars in this fresh and seasonal vegetarian dinner.
Scale
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.