Summer Vegetable Pasta

Ahh...the bounty of squash. I don't grow my own, but from the scads of it at the farmers market and the sacks my colleague brings in, it's a bumper year. And although I love it fried simply after giving it a coating of cornmeal, that doesn't fit into my healthy eating plan. And, frankly, I'm SICK of it steamed.


Here's a way to incorporate it into a one-pot meal that's hearty, healthy and yummy. Might even be a good way to sneak it into your kids' diets.


(Warning: This makes a LOT. So unless you're going to be happy with several meals worth of leftovers or feeding a veritable army, you might want to reduce quantities.)



Summer Vegetable Pasta
From Everyday with Rachael Ray.
Serves six. (Supposedly...I'd say more like 8-10, even as a main course.)


1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil

In a large pot of boiling, salted water, cook the pasta until al dente.Drain, reserving 1 cup of the pasta cooking water and the pot.

Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.

Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.