Rigatoni with Summer Vegetables

• portionen: 4 servings
• aktive zeit: 25 minutes
• gesamtzeit: 25 minutes

Zutaten

Kosher salt

1 lb. rigatoni

2 tbsp. salted butter

2 tbsp. olive oil

2 small yellow squash, halved lengthwise and thinly sliced

4 garlic cloves, finely chopped

3 ears corn, kernels cut off

Grated zest and juice of 1 lemon

8 oz. sugar snap peas, trimmed and halved crosswise

Black pepper, to taste

8 oz. bocconcini (mini mozzarella balls), halved or quartered

1/2 c. grated parmesan cheese, plus more for topping

1/4 c. chopped fresh basil

Anweisungen

Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente.

Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the squash and toss to coat. Cook, stirring, until the squash is almost tender, about 3 minutes.

Add the garlic and corn kernels to the skillet and cook, tossing, until the corn is tender, 2 to 3 minutes. Ladle in ¾ cup of the pasta cooking water from the pot and add the lemon zest and juice. Bring to a boil and simmer until the liquid is reduced, 2 to 3 minutes.

When the pasta is about 2 minutes from being done, add the sugar snap peas to the boiling water and cook until just tender. Drain the pasta and peas together.

Add the pasta and peas to the skillet with the squash and corn. Add 1 teaspoon salt and a few grinds of pepper. Toss to coat the pasta well. Remove from the heat. Throw in the mozzarella, sprinkle with the parmesan and dill and toss again. Sprinkle each serving with more parmesan.