Farmers Market Summer Pasta

Sometimes the best dinners are the ones you make up on a whim with what you have in your house.  This, my friends, is one of those dinners.  Holy moly, so flippin’ delicious.  It is the epitome of summer…in a bowl.  It’s even better if you can find homemade pasta…or if you are feeling daring enough to make your own. Gah, I’m drooling.

Go make this, and add your own flare by using whatever ingredients you have in your kitchen!
summer pasta

you will need:
1 tablespoon unsalted butter
2 tablespoons olive oil
1 medium sweet onion, chopped
2 medium zucchini or yellow squash, halved and sliced
2 ears sweet corn, cut off the cob
5 garlic scapes, sliced (or 2 cloves of garlic, minced)
1 pound pasta (I chose fettuccine)
¾ cup ricotta cheese
zest and juice of 1 lemon
handful of chopped parsley
salt & pepper
olive oil and chopped basil for serving

Heat the butter and olive oil in a large pan over medium heat.  Add the onions and cook for 2-3 minutes.  Add zucchini and cook for another 10 minutes, until softened.  Add corn and garlic scapes and continue cooking for another 5 minutes.  Season with salt and pepper and turn heat down to low until you are ready to add the pasta.

While the vegetables are cooking, combine the ricotta cheese, lemon zest and juice, chopped parsley, salt and pepper in a bowl.  Set aside until ready to serve.

Cook the pasta according to package directions.  Before draining, reserve about a cup of the pasta water and set aside.  Add the pasta to the pan with the vegetables and toss well to combine.  Add some of the reserved water to reach your desired consistency.

Divide pasta up into bowls or plates, top with dollop of the ricotta mixture and chopped basil, then drizzle with olive oil.

serves: 4
time: 30 minutes
cb original recipe

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