My housemate and I made this tasty summer pasta dish with lots of fresh veggies from the farmer's market. We snagged some fresh sweet pea pasta, which was amazing with all the vegetables, but any fresh pasta would be tasty here. Cherry tomatoes, sweet corn, and summer squash provided the perfect balance of tangy acid, sugar, and mild zucchini. A bit of goat cheese rounded things out, making the dish just slightly creamy. Add more goat cheese if you want a stronger cheese flavor.
Farmer's Market Pasta
1 medium summer squash, thinly sliced
1 large ear corn, kernels removed1 pound fresh pasta (we used sweet pea pasta)
1/2 pint cherry tomatoes, halved
4 ounces goat cheese
Splash balsamic vinegar
Salt and freshly ground black pepper
1. Heat a bit of olive oil in a large pan. Add the squash and corn kernels, and saute until just tender.
2. Meanwhile, bring a large pot of water to a boil. Salt well, and then cook the pasta for just 90 seconds. Drain, and return to the pot.
3. Add the squash, corn, and cherry tomatoes, and stir to combine. Add the cheese and vinegar, and stir until the cheese is melted. Season with salt and pepper.