Rocchetti with Summer Squashes and Sweet Corn

A few ingredients are all it takes to elevate this versatile pantry staple.

  • Servings: 4
Rocchetti with Summer Squashes and Sweet Corn

Source: Martha Stewart Living, September 2008

Ingredients

  • 1 pound dried rocchetti, penne rigate, or other tube-shaped pasta
  • Coarse salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 zucchini, sliced 1/4 inch thick
  • 1 yellow squash, sliced 1/4 inch thick
  • 2 1/2 cups corn kernels (from 5 ears of corn)
  • 3 scallions, white and pale-green parts only, thinly sliced, plus more for garnish
  • 3 garlic cloves, minced
  • 1/2 jalapeno chile, minced
  • 1/2 cup homemade or store-bought low-sodium chicken stock
  • 2 ounces (4 tablespoons) unsalted butter
  • Parmigiano-Reggiano cheese, for garnish

Directions

  1. Cook pasta according to package directions in salted water. Drain, reserving 1 cup cooking liquid.

  2. 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, jalapeno, chicken stock, and 2 tablespoons butter. Season with salt and pepper, and cook until corn is tender, about 5 minutes.

  3. 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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