A Summer Pasta Dish with Zucchini, Yellow Squash, Corn & Basil

Oh, how I love this recipe! I came across it on the Fig Tree Blog and knew I wanted to try it as soon as possible. It is delicious. The flavors come together so nicely and it is a great taste of summer. I definitely want to make it again this week. This dish is perfect for the days we're having, because it hasn't gotten too hot yet, but I'm craving foods filled with summer produce. I can't wait until our garden is full of zucchini and yellow squash! Our basil plant is already fully grown. We also planted lemon basil this year, and I can't wait to try a recipe with it!
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 & Basil

INGREDIENTS:
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
Salt
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

DIRECTIONS:
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 

Quinoa, Corn & Black Bean Wraps (or dip)

The other week I went over to a friend's house for a quick visit. She had made a yummy quinoa dip that we ate with chips, and she told me she would email me the recipe. I made the dip at the beach for lunch two times, and then this week I made it for dinner - but I served it in tortillas to make wraps. After making it for dinner, I planned on taking a picture the following day for the blog. Well, Greg had eaten the rest of it for lunch - so I had no picture, unless I wanted to take a picture of the empty bowl he left out...!

I decided to make it again this weekend. Luckily it's really easy to make and doesn't take much time to prepare. I love this meal because it's super healthy and filling. You can serve it for dinner or you can serve it as an appetizer with chips. Greg and I ate it with chips yesterday for lunch. It makes a lot, so if you make it as a dip, consider serving it at a party! Enjoy.

Recipe for Quinoa, Corn & Black Bean Wraps (or dip)

INGREDIENTS:

We ate the meal as a dip for lunch the next day! 

1 cup of quinoa, cooked and cooled
2 cans of black beans, drained of juices
Corn kernels from 3 medium ears of corn
3 limes, juiced
1 tsp. of olive oil
1/4 tsp. of kosher salt
1/8 tsp. of cumin powder
a few grinds of freshly ground black pepper
3/4 cup of fresh cilantro leaves, torn in smallish pieces
1 cup of cherry or grape tomatoes, halved
1 - 2 avocados, chopped in 1-inch chunks
6-inch soft flour tortillas (if doing wraps)
Your favorite tortilla chips (if making as a dip)

DIRECTIONS:
Cook the quinoa according to package directions. Once quinoa is fully cooked and drained of excess water, pour it in a separate bowl and set aside to cool.

While quinoa is cooling, use a shearing knife to carefully cut the corn kernels off the cob. Combine the black beans and corn kernels in a large bowl. Once the quinoa has cooled, add it to the bowl with the beans and corn. Add the juice of the 3 limes to the bowl. Add in the tsp. of olive oil. Sprinkle the mixture with the kosher salt and cumin powder. Add in a few grinds of freshly ground black pepper. Add in the 3/4 cup of cilantro leaves. Stir the mixture to combine all of the ingredients. Cover the bowl, and set in the fridge for about 45 minutes (to allow flavors to meld together). Right before serving, chop up the tomatoes and avocado and add to the bowl. Mix.

If serving wraps, spoon 2 - 3 tablespoons of the mixture down the middle of a tortilla. Sprinkle with extra salt, if desired. Fold the tortillas and serve.

If serving dip, sprinkle the mixture with extra salt, if desired. Transfer to a serving bowl and serve with your favorite tortilla chips.

Recipe Adapted from: Foodie Gone Healthy

NOTE:
If you plan on eating more for leftovers the next day, it is a good idea to actually not add the tomatoes and avocados to the entire mixture. Just top the wraps or dip with the tomato and avocado before serving. Tomatoes and avocados don't hold up too well in the fridge overnight! Add extra tomato and avocado the next day before serving again.

*Love quinoa? You might like this CPK-inspired quinoa salad with arugula.*