↞ recipe box start page
Category: PASTA
Prep Time: Cook Time: Total Time:
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
Cook pasta according to package directions in salted water. Drain, reserving 1 cup cooking liquid.
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.
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.
Serves 4.
view more member recipes
Rocchetti with Summer Squashes and Sweet Corn (MS)
Category: PASTA
Prep Time: Cook Time: Total Time:
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
Cook pasta according to package directions in salted water. Drain, reserving 1 cup cooking liquid.
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.
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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Summer Corn Salad
by sgre52160
6 ears of corn, shucked (this is also good grilled) 1/2 cup finely diced red onion 1 cup cherry tomatoes, sliced in half 3 tablespoons cider or red wine vinegar 3 tablespoons extra-virgin olive oi
by sgre52160
6 ears of corn, shucked (this is also good grilled) 1/2 cup finely diced red onion 1 cup cherry tomatoes, sliced in half 3 tablespoons cider or red wine vinegar 3 tablespoons extra-virgin olive oi
Summer Corn Chowder
by ICOOK2
Ingredients Serves 4 FOR THE SOUP 1 small onion, peeled and cut into 1/4-inch dice (1 cup) 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup) 8 sprigs thyme Salt and freshly
by ICOOK2
Ingredients Serves 4 FOR THE SOUP 1 small onion, peeled and cut into 1/4-inch dice (1 cup) 2 ribs celery, strings removed, cut into 1/2-inch dice (3/4 cup) 8 sprigs thyme Salt and freshly
Fresh Summer Corn Salad
by sgre52160
1 tbsp Lime juice 1/4 tsp each salt and hot pepper sauce 4 tsp extra virgin olive oil Salad: 1 1/2 cups fresh corn kernels 1 tsp extra virgin olive oil 1 1/2 cups cherry tomatoes, cut in half
by sgre52160
1 tbsp Lime juice 1/4 tsp each salt and hot pepper sauce 4 tsp extra virgin olive oil Salad: 1 1/2 cups fresh corn kernels 1 tsp extra virgin olive oil 1 1/2 cups cherry tomatoes, cut in half
Indian Summer Corn Salad
by debraharris
1/4 c red wine vinegar 1 T evoo 1/2 t ground pepper 1/2 t basil 1 clove minced garlic 3 Cups corn kernels 2 firm tomatoes chopped 1 cup chopped sweet onion 1 green pepper chopped 1/4 cup chop
by debraharris
1/4 c red wine vinegar 1 T evoo 1/2 t ground pepper 1/2 t basil 1 clove minced garlic 3 Cups corn kernels 2 firm tomatoes chopped 1 cup chopped sweet onion 1 green pepper chopped 1/4 cup chop
Sweet Summer Pasta:
by sgre52160
8 oz pasta - I used Mafalda (a skinny lasagna-like noodle) 1/3 lb fresh medium shrimp, deveined and peeled 1 lb asparagus, tips only, stems discarded or saved for another use 1 cup sweet fresh corn
by sgre52160
8 oz pasta - I used Mafalda (a skinny lasagna-like noodle) 1/3 lb fresh medium shrimp, deveined and peeled 1 lb asparagus, tips only, stems discarded or saved for another use 1 cup sweet fresh corn
view more member recipes
Recipe Quick Jump