Summer Squash Season, Time for Recipes!

It is summer squash season at the farmer’s markets and I am excited to say the least.  Summer squash are among my favorite vegetables because they are so versatile, healthy and tasty too! It is really quite easy to come up with recipes for this amazing veggie but I have a new favorite that also includes other deliciously seasonal vegetables (and fruit!) – Fettuccine with Summer Squash and Ricotta. For those who share my summer squash love, let me preface this recipe by saying that you are certainly not limited to one shape or version of squash. Be free with your summer squash choices – I am!

Fettuccine with Summer Squash and Ricotta

What:

Serves 2

8 oz. of fettuccine

1 T. kosher salt

1 1/2 T. olive oil

3-4 summer squash (depending on size and shape), sliced into 1/4″ thick rounds

2 large garlic cloves, thinly sliced

1 ear of fresh sweet corn, kernels removed and cob discarded

1 large heirloom tomato cut into 1/2″ pieces, seeds removed

3 T. fresh ricotta (I prefer whole milk for flavor, but skim works as well)

1 tsp. fresh mint, chopped

gray salt and pepper to taste

How:

  • Boil pasta with 1 T. kosher salt according to package’s directions and your preference (I prefer al dante and cook the pasta for about 9-10 minutes), drain and rinse, reserving 1/8 cup of the cooking water.
  • In the meantime, in a large saute pan heat the olive oil over medium heat.
  • Add summer squash rounds and saute until translucent and wilted, stirring occasionally, about 5 minutes
  • Stir in sliced garlic and fresh corn kernels to squash and saute for 5 minutes, stirring frequently as to not burn the garlic and pop the corn
  • Turn the heat to medium low and stir in the tomatoes and continue to cook for 2 minutes more, stirring frequently.
  • Turn the heat back up to medium and add the pasta to the pan as well as the 1/8 cup of cooking liquid. Cook until the water evoprates.
  • Plate the pasta and squash.
  • Top with 1 1/2 T. of fresh ricotta and 1/2 T. fresh mint per plate.
  • Salt and pepper to taste.

This really is an easy and fresh meal. The lightness of the squash paired with the fragrant garlic and sweet tomatoes makes for a superb sauce if I do say so myself. Add some fresh salty ricotta and you have a dish made in heaven! Mangia!

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