Here is an easy summer supper, which is delicious and will help you use up any extra zucchini and squash, and is on the table within 20 minutes!
One-pot sweet corn and squash pasta by Mama Steph
2 cups dry short pasta, like cellentani, rotini or bowties
2 TBS olive oil or butter
One yellow squash
2 to 3 ears of fresh yellow sweet corn
3 cloves garlic, minced
1/2 to 1 tsp red pepper flakes
Juice of one half a lemon
6 to 8 ounces of soft mozzarella or goat cheese
Salt and pepper
Place oil or butter in a large skillet with deep sides in to warm over low heat.
Thinly slice zucchini and yellow squash, and cut corn off of Cob.
Raise heat to medium-high.
Add squashes, corn, pepper flakes and garlic to pan, and allow to sauté in the oil or butter for three or four minutes, stirring frequently.
Add dry pasta, spreading across the top of vegetables evenly.
Add 5 cups water and 2 teaspoons of salt, stirring, and bring to a boil.
Boil for about 11 minutes, according to package directions on pasta.
Stir frequently so pasta doesn't stick to the bottom of the pan.
If water is evaporating too soon, add another cup, and lower the heat, while maintaining boil, until pasta is done. Taste and add salt, if needed.
Chop fresh mozzarella into cubes, and sprinkle over warm pasta, and spritz the dish with the fresh lemon juice.
Pairs well with a fresh green salad and grilled meat, such as chicken or sausage, if desired.
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