Celebrate summer elegantly with this simple pasta dish full of fresh corn, zucchini, vine-ripe tomatoes and fragrant basil. If you have another fresh ingredient on hand from the market or your garden, throw it right into the mix. This recipe comes to us from Katie Morford of Mom’s Kitchen Handbook.
Food for Thought: Practicing regular acts of kindness helps children learn important life lessons, just like cooking! Each month, the Big Hearted Families Book Club delivers a children’s book with a sweet message plus kindness activities, discussion questions and a Kids Cook Monday recipe. August’s book, “I Can Hear the Sun,” tells the story of a lonely boy who finds community. Learn more here.
Cooking Tip of the Week: “Al dente” is the Italian term for cooking pasta for a shorter amount of time so that it remains a bit firm. Pasta cooked this way is both delicious and has health benefits: the chewier pasta isn’t absorbed as quickly, so you stay fuller longer.
Family Dinner Conversation Starter: What would you do if you knew a friend was feeling lonely?
Bring a large pot of salted water to boil. When the water is boiling, add the pasta and cook until al dente.
While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat.
Together: Add the garlic and sauté for a minute or so, being sure not to burn it. Add the corn and zucchini and sauté for a couple of minutes until the squash is just cooked, but still a little al dente.
Remove the pan from heat.
Together: Add the tomatoes and basil and stir well.
Squeeze the lemon over the pasta and season to taste with salt and freshly ground black pepper.
Together: When the pasta is done, drain it in a colander and add it to the vegetables.
Grate two tablespoons of Parmesan cheese over the pasta, stir again. Taste and add more salt if needed.
Together: Serve immediately along with the Parmesan cheese and a grater to pass at the table.