Summer Squash And Basil Linguine With Summer Veggies

This pasta dish was inspired by a recipe for pappardelle and corn in Food Network Magazine and completely came together as I wandered around Wilson Farm, picking up veggies that called out to me. While I was planning to make this with pappardelle, I changed my mind when I found fresh summer squash and basil linguine at the farm stand. I couldn't imagine a better pasta pairing for the veggies I had picked out.

The days of perfect summer tomatoes and sweet corn are dwindling, so I recommend making this as soon as you can to savor the flavors of the season.

Summer Squash And Basil Linguine With Summer Veggies (adapted from Food Network Magazine)



Ingredients



5 tablespoons unsalted butter

10 cherry tomatoes, quartered

1/2 small zucchini (from zucchini halved lengthwise), halved lengthwise and thinly sliced

Salt and pepper

1 clove garlic, minced

20 green beans, cut in thirds

1/3 cup white wine (I used Riesling)

Corn kernels scraped from 1 ear fresh corn

12 ounces fresh summer squash and basil linguine

1/2 cup chicken broth

Torn basil, for garnish



Preparation



Put a large pot of salted water on to boil.



Melt 3 tablespoons butter in large skillet over medium heat. Add tomatoes and zucchini, and season with salt and pepper. Cook for 4 to 5 minutes, or until tomatoes soften.

Add garlic and green beans, and cook for 2 minutes.

Stir in the wine and corn, and cook for 2 minutes, or until wine is reduced by half.

Meanwhile, cook the pasta in the boiling water according to package directions. Drain, reserving 1 cup pasta water.

Add the chicken broth to the skillet, and then stir in the pasta once it's ready.

Add the remaining 2 tablespoons of butter and additional pasta water as needed, and toss to coat the pasta. (I almost forgot to add the butter here, and I think you could leave it out if you wanted to cut back on it.)

Season with salt and pepper, and serve with basil.

I can't get over how good this turned out. I mean I guess it makes sense. I used tons of fresh, local produce. I only used veggies I loved. And I used fresh pasta. I even bought a basil plant and clipped fresh basil just before garnishing the dish. Everything about this dish was so fresh! It has bright, clean, sweet flavors running through it.

What are your favorite summer veggies to throw in pasta?