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Rotelle Pasta with Squash and Corn

Warmer weather calls for bright and fresh pasta dishes. Serve this Rotelle Pasta with Squash and Corn with a grilled chicken or salmon and you have a satisfying dinner.

Rotelle Pasta with Squash and Corn

Springtime is about to change into summer time, so we ditch our thicker clothes for light summer dresses, we switch from eating in to eating out, and our choice of dishes goes from comfort food to fresh ingredients.

Key Ingredients in This Recipe

Ingredients Rotelle Pasta with Squash and Corn
  • Pasta – my choice for this recipe is the rotelle or wagon wheel pasta. A little light fun.
  • Summer squash
  • Zucchini
  • Fresh corn – if you can’t find fresh corn, you can easily substitute with corn from a can.
  • White wine – chicken stock or vegetable stock are great alternatives
  • Parmigiano Reggiano cheese
  • Tarragon – a herb with a flavor and aroma reminiscent of anise.
  • Mint – another fragrant herb.

How to Make Rotelle Pasta with Squash and Corn

Step 1 – Cook the pasta according to the directions on the packaging. Wash and thinly slice the summer squash and zucchini.

Heat oil in a deep skillet, add slices of squash and zucchini and cook for about 5-7 minutes on medium high heat, until softened.

Step 2 – Add garlic, white wine, shucked corn, cooked pasta, salt & pepper, grated Parmigiano Reggiano cheese. Cook a few minutes on low heat until the pasta is well coated. Add pasta water if needed.

Step 3 – Garnish with finely chopped tarragon and mint and divide over 2 plates or bowl. Enjoy!

Other Light Pasta Recipe to Try

Rotelle Pasta with Squash and Corn
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Rotelle Pasta with Squash and Corn

Author: Marinka
Warmer weather calls for bright and fresh pasta dishes. Serve this Rotelle Pasta with Squash and Corn with a grilled chicken or salmon and you have a satisfying dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
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Servings: 2 people

Ingredients

  • 4 ounces pasta
  • 1 summer squash
  • 1 small zucchini
  • 1 ear corn
  • 1/4 cup white wine (NOTE 1)
  • 1/4 cup Parmigiano Reggiano grated
  • tarragon
  • mint

Instructions

  • Cook the pasta according to the directions on the packaging.
  • Wash and thinly slice the summer squash and zucchini.
  • Boil water and salt in a pan (large enough to hold to ears of corn). Add the ears and cook for about 10 minutes.
  • Heat oil in a deep skillet, add slices of summer squash and zucchini and cook for about 5-7 minutes until softened.
  • Add garlic, white wine, shucked corn, cooked pasta, salt & pepper, grated Parmigiano Reggiano cheese.
  • Cook a few minutes on low heat until the pasta is well coated. Add pasta water if needed.
  • Garnish with finely chopped tarragon and mint and divide over 2 plates or bowl.
  • Enjoy!

Notes

  1. You can use vegetable or chicken stock instead.

Nutrition

Calories: 314kcal | Carbohydrates: 49g | Protein: 14g | Fat: 5g | Fiber: 4g
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