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Penne with Grilled Summer Squash and Sweet Corn

June 2011
Penne with Grilled Summer Squash and Sweet Corn

by 10 people

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For a bonus flavor boost, grill the ears of cornbefore slicing off the kernels.

Makes: 4 servings

Prep: 25 mins

Grill: 10 mins

  • 1 pound penne pasta
  • 4 yellow summer squash (about 1 1/2 lbs.), halved crosswise and each half cut lengthwise into 3 thick slabs
  • 1/4 cup plus 2 tbsp. EVOO
  • Salt and pepper
  • 2 tomatoes, chopped
  • 1 1/4 cups fresh corn kernels (from 2 ears of corn), or use frozen
  • 1 container  (15 oz.) whole-milk ricotta cheese
  • 1 clove garlic, grated
  • 2 teaspoons chopped thyme
  1. Preheat a grill to medium-high. In a large pot of boiling, salted water, cook the pasta according to package directions; drain, reserving 1 cup of cooking water. Return the pasta to the pot.
  2. Meanwhile, brush the squash pieces with 1/4 cup EVOO and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop.
  3. In a large bowl, mix the tomatoes, corn and 2 tbsp. EVOO. Add the squash, ricotta, garlic and thyme; toss well. Add the pasta and stir in about 1/2 cup of the reserved cooking water. Season to taste with salt and pepper; add more cooking water as desired.
  • Grill the squash up to 2 days ahead and refrigerate.