Creamy Summer Pasta

This a summer take on the Spring Lemon and Pea Alfredo. The flavors are bright, and the mascarpone cheese makes this dish perfectly creamy. Did I mention the whole dish is ready in about 20 minutes?!

Creamy Summer Pasta

INGREDIENTS

1 lb pasta of your choice

3 tbsp butter

1 tbsp olive oil

2 medium summer squash

1 garlic clove, minced

1 tbsp red chili flakes

2 1/2 cups of Parmigiano-Reggiano, plus more for serving

1 cup mascarpone cheese

2 tsp lemon zest

1 cup fresh corn cut off the cob

2 tbsp fresh basil, chopped

salt and pepper to taste

DIRECTIONS

1. Bring a large pot of heavily salted water to a boil. Add the pasta and cook until just al dente, 10 to 11 minutes.

2. Meanwhile, while the pasta is cooking, heat a large skillet over medium heat. Add the butter and olive oil to the hot pan. When the butter is melted, saute the squash for 6-8 minutes until caramelized and soft. Season with a pinch of salt, remove from skillet and set aside.

3. To the skillet add the garlic and red chili flakes, cook until fragrant, about 1 minute. Add 1/2 cup of water from the pasta pot and reduce the heat to low.

4. When the pasta is ready, transfer it to the pan with the sauce; reserve the pot of cooking water. Raise the heat to medium and sprinkle 1 1/2 cups of the Parmigiano-Reggiano onto the plain pasta. Stir with a wooden spoon to combine. Add the mascarpone and lemon zest.

5. Toss well to coat, adding additional hot pasta water as needed to thin the sauce and to finish cooking the pasta. Add the corn and remaining Parmigiano-Reggiano, and fresh basil. Toss well to combine, adding pasta water as needed to thin the sauce to your desired consistency; you will probably use close to 1 1/2 cups of pasta water total.

6. Season with salt and pepper to taste and sprinkle with additional Parmigiano-Reggiano, if desired.

7. Serve hot!

   RECIPE ADAPTED FROM GIADA’S ITALY COOKBOOK