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This recipe is a solid summer staple, primarily because it’s great to use-up bits and pieces of summer product. This is especially helpful when it’s a bit later in the season and you might be a bit slower on being creative with the produce.
Really, use whatever produce you might have on hand. Summer squash, zucchini, sweet corn, cherry tomatoes, peppers, or even eggplant would be good. You could also make a vegan-like version using something like this sunflower sauce.
- 2-3 ounces pasta (cooked in salted water)
- 2 teaspoons butter (ghee, or olive oil)
- 1 ear sweet corn (1 cup kernels)
- 1/3 cup diced red peppers
- 1/4 minced scallion or onion
- 2-3 tablespoons heavy cream
- 1/4 cup grated (veg-friendly parm, + extra for serving)
- Zest from 1/2 lemon
- 2-3 tablespoons julienned basil (+ extra for serving)
- Salt (to taste)
Cook pasta and drain, reserving 1/2 cup pasta water. Melt butter in a skillet and add the vegetables. Cook the vegetables until tender but still some texture.
Turn off heat and add in cream, parm, and lemon zest. Add the pasta and turn the heat back on to low. Stir until the sauce has coated the pasta, adding a splash of pasta water as needed to thin the sauce. The sauce will thicken again slightly as it heats with the pasta.
Turn off heat and stir in basil. Serve with a sprinkle of more basil, parm, and crushed red pepper if desired. Eat immediately- the sauce soaks in fast!
Prep Time: 10 minutes minutes
Cook Time :15 minutes minutes
