Summer Pasta Recipe

Name: Summer Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt and pepper; 3 tablespoons extra virgin olive oil (or 2 tablespoons oil and 1 tablespoon butter); 1 cup corn kernel (from 2 or 3 ears); 1 cup diced zucchini or 1 cup summer squash (from 2 or 3 small vegetables); 1 medium onions or 3 -4 shallots, diced; 1/4 teaspoon minced garlic, to taste; 1 -2 sprig tarragon; 4 plum tomatoes or 2 large tomatoes, diced; 1 lb cut pasta (like penne); grated parmesan cheese, optional

Servings: persons

1
Set a large pot of water to boil and salt it.
2
Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
3
Cook, stirring occasionally, until corn begins to brown.
4
Add zucchini and some salt and pepper.
5
Cook, stirring occasionally, until zucchini begins to brown.
6
Add onion or shallots and garlic.
7
Cook, stirring occasionally, until onion softens, about 5 minutes.
8
Add tarragon and cook for 30 seconds, then tomatoes.
9
Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
10
While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
11
If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
12
When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese if desired.

608

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: salt and pepper, 3 tablespoons extra virgin olive oil (or 2 tablespoons oil and 1 tablespoon butter), 1 cup corn kernel (from 2 or 3 ears), 1 cup diced zucchini or 1 cup summer squash (from 2 or 3 small vegetables), and more.

Yes, Summer Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions