20 Minute Easy and Fresh Summertime Supper

Today’s recipe is sure to please- it can’t get much easier than this, and with all the fresh veggies, you’ll feel good about yourself too! It is a pasta dish, in a garlicky, slightly buttery light sauce flavored with thyme that really lets the sweetness of the vegetables stand out. I’ll call it “That” Pasta, since that’s what my honey asks for when he would like me to make it.

We adapted this recipe from something I saw in a healthy cooking magazine. I’ve made it a little bit differently each time, since I lost the recipe immediately upon making it. Figures. Sometimes I forget the cheese, and sometimes I add in only green zucchini and no squash. Sometimes I royally mess up cutting the corn off the cob, more on that below. Sometimes I aim to make double the recipe and accidentally make quadruple.

The point is, this recipe is really easy, adaptable, and comes out deeeelicious every time you make it, even if you promptly lose this recipe. But try it like this for once just to see if you like it!

“That” Pasta
What you’ll need:
1/2 box of Linguini
2-4 tablespoons of olive oil
3/4 cup chicken broth
2-3 pads of butter
Small palm full of dried thyme
3 cloves garlic, minced
2 ears of corn, cooked and removed from cob, steps below
1/2 pint of cherry tomatoes
1 zucchini, sliced lengthwise (cut the zucchini in half first if it is on the longer side)
1 yellow squash, sliced lengthwise (cut the squash in half first if it is on the longer side)
3 tablespoons of feta cheese
salt and papper to taste

What you’ll do:
1. Place a large frying pan on medium heat and, when warm, add in olive oil. 2-3 minutes later add in your garlic. This will infuse the olive oil with delicious garlicky goodness. Keep an eye on it, you don’t want to burn it. 1-2 minutes later add in your zucchini and squash. Cook for 10-15 minutes or until tender.

Snap Tip:
*You may need to do this in 2 batches if you don’t have a large enough frying pan, which I have absolutely done. I’ve done it in 2 large frying pans, like a circus act.

2. Set water on to boil water. While that is heating up, add in salt, pepper and thyme to veggies, all to taste (go easy with the thyme at first if it’s not something you’re familiar with, it’s a really great flavor though, I’m sure you’ll love it!).

3. Add the cherry tomatoes to the frying pan. Also, add your corn pieces. If you had the veggies in 2 separate pans, now is the time to combine them all to one. Add in the butter and chicken broth and let that all simmer together. Your kitchen should be smelling divine right about now. Turn the heat to low while you wait for your pasta to finish. Note: I leave my cherry tomatoes whole and they usually melt down nicely int he pan, but you can halve them if you like a smaller bite of tomato.

4. Cook pasta to package directions, usually takes about 7 minutes for pasta to be al dente once the water is boiling. Drain the pasta, reserving a little bit of pasta water. Add the pasta in with the veggies, along with the pasta water, which will add a little thickness to the “sauce.” Toss to combine.

Snap Tip:
*Sometimes I don’t have the amount of sauce that I like in the pan, so I add a little more chicken broth. Keep in mind that if you do that, you need to add in flavor too, with more salt, pepper, thyme and butter.

5. Pour entire pan into a large bowl to serve. Top with feta cheese and a little more thyme for color. I serve additional feta cheese on the side for those who want to add more (me).

6. Enjoy!

How the heck did you get such large luscious chunks of corn off of the cob?! 

Practice, my friend, practice. I told you, I make this recipe a lot! And trial and error. I’ve messed up tons of time and gotten itty bitty pieces of corn, which are fine, but the big chunks are so much easier to pick up with your fork to take in as one big bite with the pasta. I also actually asked someone on a food blog once too. And looked it up on Pinterest of course! Here is what I learned!

Microwave the corn either in the husk or in a damp paper towel, 3 minutes for one ear, 2-4 minutes for each additional ear (according to WikiHow). Take it out and put it on a plate or pan and pop it in the freezer, so its cool enough to handle.

While that’s cooling for 5-10 minutes, take out a large bowl and a smaller bowl. Place the smaller one up-side-down inside the larger bowl, like the pic above. You’ve just made a corn pedestal!

Take the corn out of the freezer, remove the husk or paper towel and place it on it’s pedestal. Take a sharp knife and cut down the length of the corn, hacking off bits of delicious nibbles as you go. The closer you get to the cob the better, take your time, don’t chop your finger off.

It may take some practice and trial and error, but once you get it, you will have nice luscious chunks of corn for this and any other recipe!

I hope you enjoy this recipe, this is a favorite in our household. And don’t forget to link up with Delicious Dish Tuesday!

Full Time Mama

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