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    Summer Garden Penne Pasta

    clock-icon35 minutes
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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
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Salt

    to taste

    Substitute chevron-down

    Freshly Ground Black Pepper

    to taste

    Substitute chevron-down

    Extra Virgin Olive Oil, divided use

    tablespoons

    Substitute chevron-down

    Fresh Corn Kernels, from 2 to 3 ears of corn

    cups

    Substitute chevron-down

    Diced Zucchini, from 2 to 3 small squash

    cups

    Substitute chevron-down

    Diced Onion, medium, diced

    each

    Substitute chevron-down

    Minced Garlic, optional

    teaspoons

    Substitute chevron-down

    Tarragon

    sprigs

    Substitute chevron-down

    Diced Tomatoes, from 4 plum tomatoes or 2 large tomatoes

    cups

    Substitute chevron-down

    Penne Pasta

    0 lb

    Substitute chevron-down

    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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