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Farmer’s Market Pasta
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Description
My housemate and I made this tasty summer pasta dish with lots of fresh veggies from the farmer’s market. We snagged some fresh sweet pea pasta, which was amazing with all the vegetables, but any fresh pasta would be tasty here. Cherry tomatoes, sweet corn, and summer squash provided the perfect balance of tangy acid, sugar, and mild zucchini. A bit of goat cheese rounded things out, making the dish just slightly creamy.
Ingredients
- Olive Oil
- 1 whole Medium Summer Squash, Thinly Sliced
- 1 whole Large Ear Corn, Kernels Removed
- 1 pound Fresh Pasta
- ½ pints Cherry Tomatoes, Halved
- 4 ounces, weight Goat Cheese
- Splash Balsamic Vinegar
- Salt And Freshly Ground Black Pepper
Preparation
1. Heat a bit of olive oil in a large pan. Add the squash and corn kernels, and saute until just tender.
2. Meanwhile, bring a large pot of water to a boil. Salt well, and then cook the pasta for just 90 seconds. Drain, and return to the pot.
3. Add the squash, corn, and cherry tomatoes, and stir to combine. Add the cheese and vinegar, and stir until the cheese is melted. Season with salt and pepper.
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