thepioneerwoman3.0
Rigatoni with Summer Vegetables
This delicious pasta dish is filled with squash, sugar snap peas, and boccocini.
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 25 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
📝 Preparation Steps
1
Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente.
2
Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the squash and toss to coat. Cook, stirring, until the squash is almost tender, about ⏱️ 3 minutes.
3
Add the garlic and corn kernels to the skillet and cook, tossing, until the corn is tender, 2 to ⏱️ 3 minutes. Ladle in ¾ cup of the pasta cooking water from the pot and add the lemon zest and juice. Bring to a boil and simmer until the liquid is reduced, 2 to ⏱️ 3 minutes.
4
When the pasta is about ⏱️ 2 minutes from being done, add the sugar snap peas to the boiling water and cook until just tender. Drain the pasta and peas together.
5
Add the pasta and peas to the skillet with the squash and corn. Add 1 teaspoon salt and a few grinds of pepper. Toss to coat the pasta well. Remove from the heat. Throw in the mozzarella, sprinkle with the parmesan and dill and toss again. Sprinkle each serving with more parmesan.
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