Summer Veggie Pasta


I was at a photo shoot for work last week (post coming soon!) and one of the perks of my job is that I end up taking home a lot of the leftover food. This weekend I found myself with a fridge full of corn, asparagus, tomatoes and squash that I knew I’d never get through on my own.

On Sunday night I went with a group of friends to an outdoor concert and I needed to bring a dish to share with the group so I decided to use the veggies in a pasta salad. I sautéed the veggies with some shallots and garlic and added them to whole-grain penne with a little pesto, fresh lemon juice, basil and feta. It was so fresh and light and delicious…it would be the perfect dish to take to your 4th of July party this weekend. I served it chilled but it would be just as great served hot. If it looks a little dry after it’s been chilled, just add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice to moisten it up. It holds well too, so you can enjoy leftovers for the rest of the week. I had some for dinner tonight with rotisserie chicken from the grocery store. Yum!


Summer Veggie Pasta
  • 1 lb box whole wheat penne (or any pasta you like)
  • Extra-virgin olive oil
  • 1 shallot, finely chopped
  • 2 ears of corn on the cob
  • 1 yellow squash, cut into thin slices
  • 1 bunch of asparagus, cut into 2" pieces
  • 1 garlic clove, finely chopped
  • ¼ cup pesto, or more to taste
  • Juice of ½ lemon
  • Zest of ½ lemon
  • 1 tomato, seeded and diced
  • 1 bunch fresh basil, torn into bite-sized pieces
  • ½ cup crumbled feta cheese
  1. Bring a pot of salted water to a boil and cook pasta according to package instructions. Reserve ½ cup of cooking liquid before draining pasta. Drain pasta and return to pan.
  2. Remove the husks and silk from the corn and cut the kernels off as close to the husk as possible.
  3. Heat olive oil over medium-high heat in a large sauté pan. When pan is hot add shallot, corn, squash and asparagus. Season veggies with salt and pepper and cook, stirring occasionally, 4-5 minutes or until veggies are just getting tender. Add garlic and cook 1 minute more.
  4. Add veggies to pan with hot pasta. Stir in pesto and lemon juice and stir gently until pesto has thinned and coated all of the pasta and veggies. If the sauce is dry, add the reserved cooking water 1 tablespoon at a time or until the sauce has reached the consistency you like.
  5. If serving hot, add tomatoes, basil, lemon zest and feta and serve immediately. If serving chilled, let the pasta cool for a few minutes, cover and refrigerate until ready to serve. Add tomatoes, basil, lemon zest and feta right before serving. If the pasta looks dry add a drizzle of extra-virgin olive oil and a squeeze of fresh lemon juice.



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