This week we have desperately needed a family dinner that was comforting, simple and healthy. Something that would bring us together on a weeknight in the midst of our beginning of summer excitement.

Best part? I had almost all of this in my fridge except the corn, which I quickly found at our grocery store. I made extra zucchini sauté to set aside and refrigerate overnight so I can quickly blend for a cold zucchini soup later in the week.

You easily prep ahead by boiling the corn, cutting it off the cob, and letting it chill in the refrigerator overnight. You can also caramelized the onions and sauté zucchini and summer squashes the night before, too!

Simple Summer Corn and Pesto Pasta with Zucchini
Serves 4
A delicious + easy early summer pasta! Perfect for a busy week night!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 lb Linguini or other pasta
  2. 2 ears corn, boiled and cut off the cob
  3. Zucchini and summer squashes, sliced
  4. 2 cloves of garlic, smashed
  5. Fresh basil
  6. Olive oil
  7. 2 Shallots, thinly sliced
  8. Salt and pepper
  9. Your favorite store bought pesto (or homemade)
  10. Breadcrumbs (optional)
  11. Parmesan cheese (optional)
Instructions
  1. Boil large pot of salted water on stove for linguini
  2. Warm a heavy saucepan with olive oil and sautée sliced shallots slowly. Let them caramelize a bit (8 minutes), add garlic and let it soften (3 minutes) then add the squashes and zucchini, sauté for about 12 -15 minutes on a medium heat – set aside.
  3. In a large pasta serving dish, put a heaping wooden spoonful of pesto in the bottom of the dish, as the pasta is cooking ladle a few tbsp. of pasta cooking water out of the pot and into the serving dish to soften pesto.
  4. Once linguine is cooked and a bit al dente (should be no longer than 8 minutes) drain and place linguini into serving dish with pesto, gently fold.
  5. Using tongs serve each bowl with pesto linguini, a spoonful of corn, and then add summer squash and zucchini sauté on top, finish with cracked black pepper -- and if you want to add a little salt and crunch try the freshly grated parmesan cheese and a dusting of bread crumbs.
  6. This dish is fabulous served at room temperature -- perfect for those warmer summer evenings!
Notes
  1. Prep ahead options: Boil and cut corn off cob and leave in refrigerator to chill overnight. Caramelize onions and sauté zucchini and summer squashes in advance!
  2. Kid friendly options: Try just the pesto, parmesan and corn for the those with a more sensitive palette or your less adventurous eaters. They will enjoy that sweet little pop of corn before they can even see it in their dish!
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