• Hands-on Time

    10 min

  • Total Time

    20 min

  • Difficulty

    Not Too Tricky

  • Servings


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Spaghetti with Summer Vegetables 2-Ways


Spaghetti with Summer Vegetables 2-Ways

  • 3/4 pound spaghetti
  • 1/2 cup pine nuts, toasted
  • 3 tablespoons olive oil
  • 2 cups fresh corn (from 2 ears)
  • 2 cloves garlic, crushed
  • kosher salt and black pepper
  • 2 pints cherry or grape tomatoes, halved
  • 2 small zucchini (about 1 pound), cut into thin ribbons with a vegetable peeler
  • 1 tablespoon butter
  • 2 tablespoons fresh basil leaves
  • 4 ounces goat cheese, crumbled


Spaghetti with Summer Vegetables 2-Ways


Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water; drain the pasta and return it to the pot.

Heat the oil in a large skillet over medium heat. Add the corn, garlic, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the corn is tender, 2 to 4 minutes.

*** If preparing the blended version for any diners, move enough of the corn mixture, zucchini, tomatoes and pine nuts for each person eating this version to a blender. Add 2 or 3 Tablespoons of the pasta cooking water and blend until smooth. Toss with enough pasta to serve these diners and season with salt, pepper and basil to taste.

For the main part of the meal: Add the remaining corn, tomatoes, zucchini, and ½ cup of the cooking water to the pasta. Cook over medium heat, gently tossing, until the liquid is slightly thickened and coats the pasta, 2 to 3 minutes (adding more cooking water as needed to loosen the sauce). Add butter and toss until melted. Sprinkle with the basil, pine nuts, and goat cheese.