One Pan Spicy Corn And Squash Pasta Recipes

SPICY CORN PASTA

Steps:

• Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet suggests. (Set your timer)12 oz/340g pasta2 tbsp salt
• Remove 2 cups of the pasta cooking water. Drain the pasta.
• While the pasta water is coming to a boil, melt the butter in a large skillet over medium-high heat.4 tbsp butter
• Add the corn and cook for 4-6 minutes until it has softened.2 ½ cups corn
• Season with salt and pepper, then add in the crushed garlic, the red pepper flakes, Italian herbs, and the heavy cream.½ tsp salt¼ tsp pepper3 crushed garlic cloves1/2 tsp red pepper flakes¼ tsp Italian herbs1 cup heavy cream
• Bring to a simmer and cook for 4-5 minutes over medium-high heat, until the sauce is thick. Reduce the heat to low until the pasta has finished cooking.
• Add the drained pasta to the sauce along with 1/2 cup of the pasta cooking water.
• Stir the pasta gently until it's coated in the sauce. Then add in the parmesan and more pasta cooking water if needed to make a luscious sauce.½ cup grated parmesan
• Season to taste and serve.

GARLICKY SUMMER SQUASH AND FRESH CORN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the onion and garlic until slightly tender. Mix in the vegetable broth and corn kernels, and cook until heated through. Mix in the squash and zucchini. Cover, and continue cooking 10 minutes, stirring occasionally, until squash and zucchini are tender.
• Mix the parsley and butter into the skillet with the squash. Season with salt and pepper. Cook and stir until butter is melted, and serve hot.

SPICY CORN AND SHISHITO SALAD

Steps:

• In a small bowl, whisk 2 tablespoons olive oil with the lime juice, cumin and 3/4 teaspoon salt. Stir in the red onion and garlic and set aside until ready to use. (Do this step first so the onions and garlic have time to mellow slightly in the dressing.)
• Place the corn kernels in a large bowl and set aside. In a medium (10-inch) sauté pan, heat the remaining 1 1/2 tablespoons olive oil over medium heat. Add the shishitos, jalapeño and a pinch of salt and cook, stirring occasionally, until the peppers are tender and beginning to brown, 4 to 6 minutes.
• Add the peppers and dressing to the bowl with the corn and toss well. Add the cheese, if using, and toss. Garnish with cilantro.

SPICY BUTTERNUT SQUASH PASTA WITH SPINACH

Steps:

• Bring a large covered pot of heavily salted water to a boil.
• Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
• Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
• When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
• Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
• Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.

CREAMY ONE-POT PASTA WITH SAUSAGE AND SQUASH

Steps:

• Heat oil in a medium heavy pot over medium-high. Cook sausage, breaking up into about 1" pieces with a wooden spoon, until well browned, 5-7 minutes. Add flour and cook, stirring constantly, until evenly distributed, about 1 minute.
• Combine milk, cream, and 2 cups water in a large bowl or glass measuring cup. Stirring sausage mixture constantly, slowly stream in milk mixture; bring to a simmer. Add 1 1/4 cups Parmesan and cook, stirring constantly, until cheese is melted. Add squash, pasta, garlic, sage, salt, and nutmeg and toss to combine, making sure pasta is covered with liquid. Bring to a boil, then reduce heat to low and bring to a bare simmer. Cook, stirring occasionally, until pasta is cooked through, squash is beginning to break down, and sauce is reduced and glossy, about 20 minutes.
• Pluck out and discard sage. Transfer pasta to a platter. Top with remaining 1/4 cup Parmesan and a few cranks of pepper.

ONE-PAN SPICY CORN AND SQUASH PASTA

Steps:

• Heat oil in large skillet sprayed with cooking spray on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add squash and zucchini; cook and stir 2 min. Add broth, milk and pasta; stir.
• Bring to boil; cover. Simmer on medium-low heat 16 to 18 min. or until pasta is tender.
• Add cream cheese spread; cook and stir 2 to 3 min. or until completely melted. Add corn and Parmesan; cook 2 to 3 min. or until heated through, stirring frequently.