Herby Pasta with Grilled Corn, Sautéed Zucchini Squash, and Feta
servings: 4
Time: 40 min
INGREDIENTS
12 ounces (340g) rigatoni pasta
2 fresh corn cobs, boiled
1 medium zucchini, sliced into half circles
1 medium yellow squash, sliced into half circles
1/4 cup fresh basil leaves, fine chopped
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
1/3 cup extra-virgin olive oil
1 lime, juiced
Salt and freshly ground black pepper, to taste
1/2 cup crumbled vegan feta cheese
RECIPE
Preheat a large pan to medium-high heat and add 2 tablespoons olive oil. Place the tip of the corn cob on your cutting board. Hold the top of the corn cob securely with your non-cutting hand. Use a knife to cut in a downward motion, letting the corn cobs kernels collect onto the board. Add the corn kernels to your hot pan and grill for about 8 minutes until golden brown. Transfer to a bowl and set aside.
In the same pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and yellow squash to the skillet. Sauté for 10 minutes, until they are soft and golden. Season with salt and freshly ground black pepper. Remove from heat and set aside.
In a large pot of salted boiling water, cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and set aside. In a large mixing bowl, combine the cooked rigatoni, grilled corn kernels, sautéed zucchini and yellow squash. Add roughly chopped fresh basil, dill, and parsley to the bowl. Add remaining olive oil. Gently toss to combine all the ingredients.
Place pasta onto a serving platter. Drizzle lime juice evenly and sprinkle crumbled vegan feta on top. Season with additional salt and pepper to taste. Optionally, garnish with additional fresh herbs and a drizzle of olive oil if desired.
Bon appétit!
