summer squash and tomato sauce pasta with corn and feta
Since the 90-degree days are back in the DMV, here’s another dish that’s light enough for the heat and uses lots of produce, like summer squash and zucchini, that are still abundant in the late summer. I also added in some tomatoes and corn, other vegetables that I seemingly always need to use up before they go bad this time of year. In this recipe, I cook the onion, garlic squash, zucchini, and tomatoes low and slow for a long time until they break down and meld into a light, delicious sauce. After adding some feta, lemon, and a bunch of basil, the sauce becomes creamy and full of flavor while remaining nice and light.
While the vegetables can take some time to break down, this recipe is quick and easy to pull together and while the vegetables cook, you can cook the pasta or do anything else you want with your day. As with most of my recipes, this dish can be gluten free and/or vegan if you substitute gluten free pasta and/or vegan feta. If you wanted to bulk this recipe up or add some protein, feel free to add a can of chickpeas or white beans at the same time that you add the corn and be sure to adjust the seasoning. Happy cooking and stay cool!
summer squash and tomato sauce pasta with corn and feta
serves 4-6 as a side, 2-3 as a main
ingredients
1 tbsp olive oil
One small (or half of a large) yellow onion diced
3-4 cloves of garlic finely diced
¼ tsp red pepper flakes
1 summer squash diced
1 zucchini diced (or feel free to use 2 summer squash or 2 zucchini, whatever you have on hand)
1 pint cherry/grape tomatoes (or if you have heirloom or larger tomatoes on hand feel free to use those)
1 1/2 tsp salt, divided
12 oz spaghetti (gluten free if needed)
1 ear of corn, shelled
1 tbsp nutritional yeast
Fresh cracked black pepper
4 oz feta (use vegan feta if needed)
1 handful of fresh basil leaves
Lemon zest and juice from half of a lemon
Flakey sea salt (optional)
instructions
Heat a large pan over medium heat. Once hot, add 1 tablespoon of olive oil. Then add the diced onion and cook until translucent.
Add the garlic and red pepper flakes to the pan and stir for 1-2 minutes or until fragrant. Then add the summer squash, zucchini, tomatoes, and 1 tsp salt. Stir until everything is combined.
Cook on a medium-low heat covered until all of the veg break down and start to meld together (this typically takes 20-30 minutes and you may need to add a splash of water if it starts to dry out too much). While the veg is cooking, cook the spaghetti according to package instructions. Once cooked set aside and be sure to save about 1/3 cup of pasta water.
Once the veg have turned into a sauce-like consistency, add the corn and cover, cooking for another five minutes or so.
Turn heat to low. Add nutritional yeast, black pepper, and ½ tsp of salt. Stir to combine. Then, add the pasta, pasta water, and feta and stir to combine. A thick, almost creamy sauce should start to form as you stir the sauce and pasta together. Once everything is combined and the sauce is the consistency you want it, turn off the heat.
Add the basil and lemon juice and stir. Taste. If needed, add more salt or more lemon juice.
Serve and enjoy!
