If you are looking for that under thirty minutes to-cook-to-table dish without compromising flavor for time, this is it. And, variations on this recipe are very easy to do. My summer garden sauce recipe is without a meat/protein in the ingredients, but feel free to add grilled sausage, chicken, or shrimp if desired. Adding fresh summer corn adds sweetness and a little texture to this fresh pasta dish.
This pasta sauce is great served warm or chilled added with a tube shaped pasta.
George's Summer Garden Pasta
Makes four servings
1 pound spaghetti or linguini
1/4 cup extra virgin olive oil
1 green zucchini squash, cut into small pieces
4 cloves garlic, peeled and chopped fine
¼ sweet onion, chopped
1 pint grape tomatoes, split in half
½ cup fresh basil, chopped
1 cup fresh green beans, split and steamed
1 ear fresh corn on the cob, steamed and removed from cob
½ cup fresh ricotta
¼ cup parmesan cheese
pasta water, variable
4 fresh basil leaves to top pasta
fresh ground pepper to taste
Note: The amount of pasta water you will need to add to sauce will depend on the quality of pasta you use and how hot your pan is when adding water to pasta.
Pre heat a large saute pan to medium heat while waiting for water to boil. Add 2 Tablespoons of olive oil, green squash and cook for 2-3 minutes until light brown in color. Add onion, garlic, tomatoes, corn and ½ of the basil. Cook for about 5 minutes over a low heat, until the tomatoes cook down. Meanwhile, steam green beans al dente and reserve.
Bring a large pot of water to a good rolling boil. Cook the pasta until it is al dente, reserving a small amount of pasta cooking water.
Remove saute pan from the heat and reserve. Drain the pasta, and immediately toss it into the saute pan, mix well. Immediately add the remaining olive oil to the hot pasta and blend using a large kitchen fork or tongs. Add a 1/4 - 1/2 cup of pasta water and continue to mix well. Top with remaining basil.
Top with additional cheese, basil, and freshly ground black pepper. Serve immediately with a small scoop of fresh ricotta and a basil leaf.