Rigatoni with Summer Veggies
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Kosher salt
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1 lb. rigatoni
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2 Tbsp. salted butter
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2 Tbsp. olive oil
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2 small yellow squash, halved lengthwise and thinly sliced
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4 garlic cloves, finely chopped
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3 ears corn, kernels cut off
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Grated zest and juice of 1 lemon
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8 oz. sugar snap peas, trimmed and halved crosswise
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Black pepper, to taste
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8 oz. bocconcini (mini mozzarella balls), halved or quartered
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1/2 c. grated parmesan cheese, plus more for topping
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1/4 c. chopped fresh basil
Directions
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Bring a large pot of salted water to a boil. Add pasta and cook 10-12 mins. Add peas to last 5 mins of cooking.
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In large skillet melt butter and oil over medium heat. Add squash and toss to coat and cook until almost tender about 3-5 mins.
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Add garlic and corn to skillet and cook 2-3 mins.
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Add reserved pasta water along with lemon zest and juice. Bring to boil and simmer until liquid is reduced about 4-5 mins.
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Add pasta and peas to skillet with squash and corn. Add salt and pepper to taste. Toss to coat pasta well.
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Remove from heat and throw in Mozz, Parm, and dill and toss again.
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Serve and enjoy!!
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