Farmers Market Veggie Pasta

Ingredients

• 12 ounces pasta noodles
• 1 medium zucchini (or 2 small, cut into 1-inch pieces)
• 1 medium yellow squash (or 2 small, cut into 1-inch pieces)
• 1 pint cherry tomatoes (or heirloom tomatoes)
• 2 ears of corn
• 3 tablespoons butter
• 3 teaspoons minced garlic
• ½ cup shaved parmesan cheese
• salt and pepper (to taste)
• ¼ teaspoon crushed red pepper flakes (optional)
• handful of fresh basil and/or arugula
• ½ cup gorgonzola cheese (or feta cheese)
• 2 tablespoons basil pesto (optional)

Instructions

1. 1

   Boil noodles according to package directions. (While pasta is boiling you can toast the pine nuts and chop your veggies). Reserve 3/4 cup pasta water and discard the rest of the water. Toss noodles with a little olive oil to keep them from getting stuck together. Set aside while you prepare the veggies.

2. 2

   Toast the pine nuts by stirring in a skillet over medium heat for 3-5 minutes until fragrant and lightly browned. Set aside.

3. 3

   Toss together the zucchini, squash, and tomatoes with the olive oil and a generous seasoning of salt and pepper. Skewer the veggies and grill (along with the corn on the cob) over medium heat for 6-8 minutes on each side (veggies should be fork-tender and begging to char a bit). Cut the corn off the cob and combine all of the vegetables.

4. 4

   Melt butter in a large skillet over medium heat. Stir in garlic til fragrant, about one minute. Add pasta noodles and reserved pasta water.

5. 5

   Gradually stir in parmesan and pesto (if using). Season with salt and pepper and crushed red pepper flakes.

6. 6

   Stir in the grilled veggies, then the basil and/or arugula. Top with cheese and toasted pine nuts and serve.