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Rotelle Pasta with Squash and Corn
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Rotelle Pasta with Squash and Corn

Author: Marinka
Warmer weather calls for bright and fresh pasta dishes. Serve this Rotelle Pasta with Squash and Corn with a grilled chicken or salmon and you have a satisfying dinner.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
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Servings: 2 people

Ingredients

  • 4 ounces pasta
  • 1 summer squash
  • 1 small zucchini
  • 1 ear corn
  • 1/4 cup white wine (NOTE 1)
  • 1/4 cup Parmigiano Reggiano grated
  • tarragon
  • mint

Instructions

  • Cook the pasta according to the directions on the packaging.
  • Wash and thinly slice the summer squash and zucchini.
  • Boil water and salt in a pan (large enough to hold to ears of corn). Add the ears and cook for about 10 minutes.
  • Heat oil in a deep skillet, add slices of summer squash and zucchini and cook for about 5-7 minutes until softened.
  • Add garlic, white wine, corn kernels, cooked pasta, salt & pepper, grated Parmigiano Reggiano cheese.
  • Cook a few minutes on low heat until the pasta is well coated. Add pasta water if needed.
  • Garnish with finely chopped tarragon and mint and divide over 2 plates or bowl.
  • Enjoy!

Notes

  1. You can use vegetable or chicken stock instead.

Nutrition

Calories: 314kcal | Carbohydrates: 49g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 212mg | Fiber: 4g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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