Rigatoni with Summer Vegetables
Summer herbs like parsley and basil are good with this pasta, too.
By Ree Drummond
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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
This is a perfect pasta recipe for the whole family.
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Ingredients
- 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 cup grated parmesan cheese, plus more for topping
- 1/4 cup chopped fresh basil
Directions
- Step 1Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente.
- Step 2Meanwhile, 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.
- Step 3Add 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.
- Step 4When 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.
- Step 5Add 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.
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