Rigatoni with Summer Vegetables: A Bright Seasonal Pasta Dish
Squash, corn, and peas mingle with lemon and mozzarella for a light, creamy dinner.
Rigatoni with Summer Vegetables
There is something magical about late summer produce: the tenderness of yellow squash, the sweet pop of fresh corn kernels, and the snap of just-picked peas. These ingredients harmonize in rigatoni with summer vegetables, a vibrant yet simple pasta dish that celebrates the season’s bounty. With a bright lemony finish and velvety cheese, this recipe transitions beautifully from a weeknight family meal to a show-stopping summer dinner party centerpiece.
Why You’ll Love This Summer Pasta
- Seasonal Flavor: Harnesses garden-fresh vegetables at their peak ripeness.
- Quick to Prepare: Cooks up in about 30 minutes — perfect for busy evenings.
- Crowd-Pleasing: Simple flavors and comforting textures everyone will enjoy.
- Versatile: Easily adapts to whatever vegetables you have on hand.
Ingredients
This recipe takes advantage of peak-summer produce, matched with classic pasta and creamy cheeses for that delicious Italian comfort.
- Kosher salt (for seasoning pasta water and the dish)
- 1 lb. rigatoni
- 2 Tbsp. salted butter
- 2 Tbsp. olive oil
- 2 small yellow squash, halved lengthwise and thinly sliced
- 4 cloves garlic, finely chopped
- 3 ears fresh corn, kernels cut off
- Grated zest and juice of 1 lemon
- 8 oz. sugar snap peas, trimmed and halved crosswise
- Freshly ground black pepper, to taste
- 8 oz. bocconcini (mini mozzarella balls), halved or quartered
- 1/2 cup grated parmesan cheese, plus more for finishing
- 1/4 cup chopped fresh basil (or dill, if you want an aromatic twist)
Step-by-Step Directions
Boil Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, as per package directions.
Sauté Squash: While the pasta cooks, melt the butter with olive oil in a spacious skillet over medium heat. Add the sliced yellow squash, tossing to coat. Sauté with occasional stirring until the squash is nearly tender — this should take about 3 minutes.
Add Garlic & Corn: Add the chopped garlic and corn kernels to the skillet. Continue tossing and cook until the corn is tender, about 2-3 minutes. Take a moment to breathe in the aroma—summer in a pan!
Lemon Zest & Juice: Ladle about 3/4 cup of the starchy pasta cooking water from the boiling pot and add to the skillet. Stir in the grated lemon zest and juice. Raise the heat and bring to a gentle boil. Let this reduce by about half, which should take 2-3 minutes.
Blanch Sugar Snap Peas: When the pasta is about 2 minutes from being done, add the snap peas directly to the boiling water. They’ll just begin to soften but keep their colorful crispness.
Combine Pasta & Veggies: Drain the pasta and snap peas together, then add to the skillet with the corn and squash mixture. Sprinkle with 1 teaspoon salt and a few grinds of black pepper. Toss for even coating; the hot pasta helps soak up all that flavorful sauce.
Finish with Cheese & Herbs: Remove the skillet from the heat. Gently fold in the bocconcini so they soften without melting entirely. Sprinkle the dish with grated parmesan and fresh basil or dill, tossing again. Top each serving with a final shower of parmesan.
Tips for Perfect Pasta Every Time
- Don’t Overcook Veggies: Keep the squash and peas slightly crisp for a bright, fresh bite.
- Reserve Pasta Water: This starchy water helps create a velvety sauce that clings to each piece of pasta.
- Choose the Best Produce: Use peak-season vegetables for maximum flavor and color.
- Herb Options: If basil isn’t on hand, dill or chives add an aromatic twist.
- Add a Protein: Grilled chicken or shrimp pairs well for a more substantial meal.
Why Use Rigatoni?
Rigatoni is a ridged tube-shaped pasta that is ideal for recipes with lots of chunky vegetables and light sauces. The broad surface and hollow center trap sauce and bits of vegetables, so every bite delivers maximum flavor and texture. If you don’t have rigatoni, try penne or ziti as a substitute.
Substitutions and Additions
This recipe is highly adaptable. Here are some tasty alternatives and add-ins:
- Use zucchini instead of yellow squash, or combine both.
- Try green beans or asparagus for a different green vegetable.
- Use different herbs like tarragon, marjoram, or mint for a twist.
- Add red pepper flakes for gentle heat.
- Sprinkle with toasted pine nuts for crunch.
- Swap bocconcini for torn fresh mozzarella or small burrata pieces.
What Makes This Dish Special?
Summer vegetable rigatoni stands out for its clean, unfussy flavors. The lemon juice perks up the dish and keeps it from feeling too heavy, while vibrant vegetables and creamy cheeses make it satisfying without being overly rich. It’s a perfect balance of flavor, texture, and nutrition — just right for languid evenings when you want something hearty but fresh.
What others are reading
The Beauty of Cooking with Summer Squash
Yellow squash and zucchini are the cornerstone vegetables of summer. Soft, thin-skinned, and subtly sweet, they’re best when simply cooked to retain their color and soft crunch. Not only do they look beautiful in the finished pasta, but they’re also rich in vitamins and low in calories, complementing the heftier rigatoni perfectly.
How to Serve It
- Family-Style: Pile the pasta high in a large bowl, topped generously with fresh herbs and extra parmesan.
- Personalized Plates: Dish the pasta into shallow bowls and offer lemon wedges and additional cheese on the side.
- With a Green Salad: A salad of arugula, cherry tomatoes, and balsamic vinaigrette is an ideal side.
- Paired with Bread: Crusty Italian bread or focaccia sops up any leftover sauce.
Nutrition Highlights
| Ingredient | Benefit |
|---|---|
| Yellow Squash | Low in calories, high in Vitamin C |
| Corn | Provides fiber and natural sweetness |
| Snap Peas | Packed with vitamin K and refreshing crunch |
| Lemon | Bright flavor, boosts vitamin C |
| Mozzarella & Parmesan | Good calcium source, creamy texture |
Storage & Leftovers
- Refrigerate: Extras keep well in the refrigerator for up to 3 days. Store in an airtight container for freshest results.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of water to restore creaminess. Add a little extra parmesan for flavor if desired.
- Not Freezer-Friendly: Because fresh vegetables lose texture when frozen, this pasta is best enjoyed fresh.
FAQs
Can I make this dish ahead of time?
You can prepare the vegetables and cook the pasta in advance. Store them separately and toss together with cheese and herbs just before serving for best flavor and texture.
What if I can’t find bocconcini?
You can use any fresh mozzarella, cut into small bite-sized pieces, or substitute with burrata or ricotta for a creamier finish.
Is this recipe vegetarian?
Yes, as written, it’s fully vegetarian. Add grilled chicken or shrimp if desired.
How can I make this gluten-free?
Use any hearty gluten-free pasta such as rice or corn-based rigatoni. Be sure to cook gluten-free pasta gently to prevent softness.
Can I use frozen vegetables?
While fresh vegetables provide the best flavor and texture, you can use frozen corn and peas. Add them directly to the skillet—no need to thaw.
Pairings and Menu Ideas
- Serve with: Chilled white wine like Sauvignon Blanc or a dry rosé.
- Add a side: Simple tomato salad or garlic bread rounds out the meal.
- For dessert: Enjoy fresh berries with whipped cream to echo the lightness of the pasta.
Seasonal Cooking: Why Now’s the Time
Pasta with summer vegetables is more than just a meal; it’s a way to spotlight the season’s local harvest. Shopping farmers’ markets or picking straight from the garden delivers unbeatable taste and nutrition. This recipe encourages improvisation — embrace what’s fresh and tailor your pasta to the ever-changing landscape of summer produce.
Frequently Asked Questions (FAQs)
How do I avoid mushy vegetables?
Saute your squash and snap peas only briefly to keep their bite. Add them toward the end of cooking, letting heat finish the job off the burner.
What other herbs work well with this?
Basil is traditional, but dill, flat-leaf parsley, chives, or mint add bright flavor to this dish.
Can I double the recipe?
Absolutely! This recipe scales easily for larger gatherings. Use the largest skillet or a Dutch oven to toss the ingredients evenly.
How do I zest a lemon properly?
Use a microplane or fine grater to remove just the outermost yellow layer. Avoid the white pith beneath — it’s bitter.
What’s the best way to cut corn off the cob?
Place the cob upright in a large, shallow bowl or rimmed baking sheet. Slice kernels downward with a sharp knife, catching them neatly below.
Ready to Celebrate Summer?
This rigatoni with summer vegetables is delicious proof that the best meals are often simple and seasonal. Enjoy the fresh flavors, have fun with substitutions, and let your creativity shine—dinner is served!
References
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