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Summer Garden Penne Pasta

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Pixicook editorial team

A light and fresh pasta dish featuring a medley of summer vegetables, including corn, zucchini, tomatoes, and a hint of tarragon.

Ingredients for Summer Garden Penne Pasta

units in
USchevron
serves
4 peoplechevron

Salt

to taste

Extra Virgin Olive Oil, divided use

tablespoons

Fresh Corn Kernels, from 2 to 3 ears of corn

cups

Diced Zucchini, from 2 to 3 small squash

cups

Diced Onion, medium, diced

each

Minced Garlic, optional

teaspoons

Tarragon

sprigs

Diced Tomatoes, from 4 plum tomatoes or 2 large tomatoes

cups

Penne Pasta

0 lb

How to Make Summer Garden Penne Pasta

1. Prep Vegetables

Prepare your vegetables by dicing the zucchini or summer squash, onion or shallots, and tomatoes. Strip the kernels from the corn ears and set aside.

2. Boil Pasta

Bring a large pot of water to a rolling boil. Add a pinch of salt and the penne pasta. Cook according to the package instructions until al dente, approximately 10 to 15 minutes, then drain.

3. Brown Corn

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the corn kernels and sauté, occasionally stirring, until they begin to take on a golden color.

4. Cook Zucchini

To the skillet, add the diced zucchini or squash and season with salt and pepper. Continue to cook, stirring occasionally, until the zucchini also begins to brown.

5. Soften Onions

Add the diced onion or shallots and garlic, if using, to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.

6. Herb Aroma

Stir in the tarragon leaves and cook for a brief 30 seconds, then incorporate the diced tomatoes.

7. Sauce Simmer

Reduce the heat as the tomatoes start to break down. If the sauce seems too dry, especially with plum tomatoes, gradually stir in about 1/2 cup of the pasta cooking water.

8. Toss Together

Once the pasta is drained, toss it with the vegetable sauce and the remaining 1 tablespoon of olive oil or butter. Adjust seasoning with salt and pepper.

Pitfalls and tips

Ingredient Quality

Opt for locally grown, seasonal produce. Heirloom tomatoes, freshly picked zucchini, and basil will impart unparalleled flavor.

Pasta Choice

Select a high-quality brand of pasta, preferably Italian and made with 100% durum wheat semolina, and cook it al dente.

Salting the Pasta Water

Season the pasta water generously to infuse the pasta with flavor from the inside out.

Fresh Herbs

Use fresh herbs instead of dried to provide a burst of flavor and aroma, especially fresh basil added at the end.

Cheese

Use freshly grated hard cheese like Parmigiano-Reggiano or Pecorino Romano for a smoother melt and robust flavor.

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