Summer Bounty Skillet Pasta

 

jammy squash, burst tomatoes, and corn make noodles summer ready!

Ingredients:

2 summer squash
1 ear of corn, cooked
handful of cherry tomatoes (depends how many you have left, I can never resist diving in first thing when I pickup my box)
1/2 box of pasta (can scale up to feed a crowd!)
paprika (optional)
dash of olive oil
salt & pepper

 

Let's get saucy! 

1. PREP YOUR VEG: halve the summer squash and thinly slice, halve tomatoes, cut corn off of cob
2. SIZZLE TIME:  heat a dash of olive oil in a large skillet over medium and add summer squash, season with salt, pepper and optional paprika to taste. Continue to cook just the summer squash until softened and jammy (approx: 25 mins )
3. MEANWHILE: fill medium pot with water, season with salt and set to boil for cooking the pasta
4. DOUBLE TIME: When the pasta water comes to a boil and the zucchini is softened and jammy add pasta to water and cook according to package directions, reserving 1/2 cup of pasta water and draining the pasta when al dente. At the same time, add cherry tomatoes and corn to summer squash sauce.
5. ALL TOGETHER NOW: add pasta to sauce and stir to combine using reserved pasta water to thin sauce as needed
6. SERVE AND ENJOY!

Helpful tips and tricks: Cooking your corn in a pot of boiling water? Stop right there! Don't drain it. Corn cooking water can be enjoyed as a beverage hot or cold! I picked up this tip from a dear cycling friend who loves to use it instead of traditional electrolyte drinks. Give it a try!