Yellow Squash and Corn Pasta (Penne alla Nerano)

Ingredients

12 ounces Penne pasta

Kosher salt

2 small Yellow squash or zucchini

3 tablespoons sunflower oil

1 cup Fresh corn kernels, removed from cob

2 Garlic cloves, chopped fine

1/2 teaspoon Red pepper flakes

2 teaspoons Fresh thyme leaves

1 tablespoon White wine vinegar or Fresh Lemon juice

1 tablespoon Butter

1 ounce Parmesan cheese, grated on a fine microplane, plus more for serving

1 tablespoon Fresh chives

1 cup Fresh Basil leaves, torn (optionally, reserve some small whole leaves for garnish)

Optional garnishes:

Olive oil

Ground black pepper

Ricotta cheese

Prosciutto or Speck, crisped in a pan

Method

Start by cutting the kernels off of the fresh corn cobs. Set aside. Slice the yellow squash/zucchini in half lengthwise and remove any larger seeds with a spoon. Slice squash into 1/4 inch half moon slices.

In a wide sauté pan over medium heat, add 3 tablespoons of sunflower oil. Heat until shimmering. Place the squash in a single layer, as best possible, and leave alone until the first side developed a brown color and releases from the pan.

Meanwhile, boil the pasta in salted water, using only half of the water called for, and cooking 1-2 minutes shy of package directions. Before draining, reserve 1-2 cups of the salted pasta water.

Once squash/zucchini has brown color on one side, add the chopped garlic, red pepper, thyme leaves, and the corn kernels. Cook 2-3 minutes stirring gently, then add the white wine vinegar or lemon juice to the pan and cook one minute more.

Add the nearly cooked pasta to the vegetables, along with 1/2 cup of the reserved pasta water, followed by the butter and cheese, stirring gently but constantly. Add more pasta water, 1-2 tablespoons at a time, if the mixture doesn’t feel saucy enough. Off heat, add the fresh chives and torn basil leaves, stirring everything to combine.

Serve with more grated cheese, a crack of black pepper, and a drizzle of olive oil. Optionally add a dollop of ricotta, or crispy slice of prosciutto or speck. Enjoy!