Pici With Summer Squashes And Tarragon Food

PICI WITH SUMMER SQUASHES AND TARRAGON

Pici with Summer Squashes and Tarragon image

Tarragon brings out the natural sweetness of squash. A creamy ouzo-infused sauce adds a licorice-laced coating to long, thin strands of pasta.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 10

Ingredients

1/2 onion, finely chopped
3 tablespoons extra-virgin olive oil
2 summer squashes, such as yellow and zucchini, sliced
3 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
1 cup dry white wine
1/3 cup ouzo
3/4 cup heavy cream
1 pound pici or other long, thin pasta, such as bucatini or spaghetti, cooked until al dente (1 cup cooking water reserved)
1 tablespoon coarsely chopped fresh tarragon

Steps:

Cook onion in 2 tablespoons oil in a skillet over medium heat, stirring, until soft, about 5 minutes. Add remaining tablespoon oil, the squashes, and garlic. Season with salt and pepper. Cook until tender, about 10 minutes.
Add wine and ouzo. Bringto a simmer. Cook for 2 minutes. Add cream; toss to coat. Add pasta, reserved cooking water, and tarragon, and gently toss.

ROCCHETTI WITH SUMMER SQUASHES AND SWEET CORN

Rocchetti with Summer Squashes and Sweet Corn image

A few ingredients are all it takes to elevate this versatile pantry staple.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 12

Ingredients

1 pound dried rocchetti, penne rigate, or other tube-shaped pasta
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 zucchini, sliced 1/4 inch thick
1 yellow squash, sliced 1/4 inch thick
2 1/2 cups corn kernels (from 5 ears of corn)
3 scallions, white and pale-green parts only, thinly sliced, plus more for garnish
3 garlic cloves, minced
1/2 jalapeno chile, minced
1/2 cup homemade or store-bought low-sodium chicken stock
2 ounces (4 tablespoons) unsalted butter
Parmigiano-Reggiano cheese, for garnish

Steps:

Cook pasta according to package directions in salted water. Drain, reserving 1 cup cooking liquid.
Heat oil in a large, deep skillet over medium-high heat. Add squashes, and cook until softened and light gold, 6 to 7 minutes. Add corn, scallions, garlic, jalapeno, chicken stock, and 2 tablespoons butter. Season with salt and pepper, and cook until corn is tender, about 5 minutes.
Add pasta, reserved cooking liquid, and remaining 2 tablespoons butter to vegetable mixture. Cook over medium heat, stirring often, until pasta is well coated, about 3 minutes. Garnish with scallions and shaved cheese.

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