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.