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.
Ingredients
- 4 ounces pasta
- 1 summer squash sliced
- 1 small zucchini sliced
- 1/2 clove garlic or 1/2 teaspoon garlic paste
- 1 ear corn
- 1/4 cup white wine (NOTE 1)
- 1/4 cup Parmigiano Reggiano (NOTE 2) grated
- tarragon finely chopped
- mint finely chopped
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, corn kernels, 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 bowls.
- Enjoy!
Notes
- You can use vegetable or chicken stock instead.
- Find a vegan cheese and this recipe is vegan.
Nutrition
Calories: 315kcalCarbohydrates: 50gProtein: 14gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gSodium: 212mgFiber: 4gSugar: 6g