Summer Veggie Pasta Skillet (Serves 2-3)
4oz uncooked short pasta like cellentani, penne, or rotini
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 cloves garlic, minced
2 green onions, chopped
1/4 teaspoon red chili pepper flakes
salt & pepper
1 cup broccoli florets
1 cup sliced yellow squash
1 cup halved grape or cherry tomatoes
1 cup corn kernels (fresh or frozen-then-thawed)
1/2 cup packed basil, sliced thin and divided
1/4 cup + 2 Tablespoons half & half
2 Tablespoons grated parmesan cheese
Cook pasta in boiling salted water until al dente. Drain and set aside.
Heat butter and olive oil in a large skillet over medium heat.
Add garlic, green onions, and red chili pepper flakes then sauté until onions are softened about 2 minutes.
Turn the heat up to medium-high then add the broccoli and summer squash.
Season with salt and pepper then sauté until the vegetables are crisp and tender, about 3 minutes.
Add tomatoes and corn then sauté until heated through, about 2 minutes.
Add half & half and parmesan cheese to the skillet, then cook until thickened slightly, about 1 minute.
Add in cooked pasta and half the basil then toss to combine.
Taste, adding more salt and pepper if necessary, then serve topped with remaining basil.