Categories: Pasta

Ingredients

• 1 lb noodles (penne or other tube-shaped noodles)
• 2 T olive oil
• 2 zukes sliced 1/4 inch thick
• 1 yellow squash, sliced 1/4 inch thick
• 2-1/2 cups corn kernels (from 5 ears corn or just use froze)
• 3 scallions (never have used)
• 3 garlic cloves, minced
• 1/2 jalepeno, minced (never have used)
• 1/2 cup veggie stock
• 4 T butter
• Parmesan cheese for topping

Directions

1. Cook pasta, drain, reserve 1 cup cooking water.

2. Heat oil in large, deep skillet over med-high heat. Add squashes and cook until soft and light gold, about 6 minutes.

3. Add corn, scallions, garlic, jalepenos, broth, and 2 T butter. Season with salt and pepper and cook until corn is tender, about 5 minutes.

4. Add pasta, reserved cooking liquid, and remaining 2 T butter to veg mixture. Cook over medium heat, stirring often, until pasta is well coated, about 3 minutes. Garnish with scallions and parmesan.

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