I think you will also love this recipe. It is easy to make and it is great for leftovers. Enjoy!
Recipe for Summer Pasta Dish with Zucchini, Yellow Squash, Corn & BasilINGREDIENTS:
1 Tbsp. of Extra-virgin olive oil
1 large zucchini squash, chopped small
1 large yellow squash, chopped small
3 cups of fresh corn kernels (from about 6 ears of corn), divided
Freshly ground black pepper
1 clove of garlic, cut in half
3/4 cup of whole milk
3 ounces of cream cheese, softened at room temperature
1 1/3 cup of freshly grated Parmesan cheese, divided
Zest and juice from 1/2 large lemon
1 cup of fresh basil leaves, stems removed
16 ounces of pasta, such as Farfalle (bow-tie) or Penne
2/3 cup of part-skim ricotta cheese
Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with foil. Add the chopped zucchini squash, yellow squash, and 1 cup of the corn to the pan and toss with 1 Tbsp. of extra-virigin olive oil and a little salt and pepper. Put in oven and cook for about 15 minutes.
While the vegetables are cooking, make the sauce. First put the corn and garlic in the bowl of a food processor fitted with a metal blade and pulse for several seconds. Add in the milk, cream cheese, 1 cup of Parmesan cheese, lemon zest, lemon juice, freshly ground black pepper, and basil. Blend until smooth and all ingredients are well incorporated.
Bring a pot of water to boil. Cook pasta to al dente by following package directions. Drain pasta well. Mix the sauce and cooked pasta together. In a medium bowl, mix together the cooked vegetables and the ricotta cheese. Lightly oil a casserole dish. Layer half the pasta into the dish, then spread with 2/3 of the ricotta mixture. Add the rest of the pasta on top, and then spread with the remaining ricotta mixture. Top off with 1/3 cup of Parmesan cheese. Put in the oven and cook for 25 - 30 minutes. Let cool slightly before serving.
Makes 6 - 8 servings.
Recipe Adapted from: The Fig Tree