Vegan Summer Squash Rigatoni Food

RIGATONI WITH SUMMER VEGETABLES

Steps:

• Bring a large pot of salted water to boil. Add the pasta and cook as the label directs for al dente.
• Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Add the squash and toss to coat. Cook, stirring, until the squash is almost tender, about 3 minutes.
• Add the garlic and corn kernels to the skillet and cook, tossing, until the corn is tender, 2 to 3 minutes. Ladle in ¾ cup of the pasta cooking water from the pot and add the lemon zest and juice. Bring to a boil and simmer until the liquid is reduced, 2 to 3 minutes.
• When the pasta is about 2 minutes from being done, add the sugar snap peas to the boiling water and cook until just tender. Drain the pasta and peas together.
• Add the pasta and peas to the skillet with the squash and corn. Add 1 teaspoon salt and a few grinds of pepper. Toss to coat the pasta well. Remove from the heat. Throw in the mozzarella, sprinkle with the parmesan and dill and toss again. Sprinkle each serving with more parmesan.

RIGATONI WITH SUMMER SQUASH, SPICY SAUSAGE, & GOAT CHEESE

Steps:

• Cook rigatoni according to package directions.
• While the pasta cooks, heat 1/2 tablespoons olive oil in a 12" skillet over medium-high heat. Add sausage and cook, breaking it into pieces with spatula, until it is nearly cooked. Transfer to a bowl.
• Drain fat from skillet, then add remaining 2-1/2 tablespoons of oil to the skillet. Cook the shallots until they begin to soften (a minute or so).
• Raise heat to medium-high and add the squash. Cook until squash is barely tender (3-5 minutes).
• Reserve 1/2 cup of the water in which the pasta was cooked. Return the rigatoni to the cooking pot and add the sausage, squash mixture, and 2 tablespoons of reserve pasta water. Toss over medium heat until sausage is cooked through and rigatoni is heated through. Add more pasta water as necessary to keep dish moist.
• Remove from heat, add goat cheese and parsley, and toss until the cheese melts and coats the pasta. Season to taste with salt and pepper, transfer to warm bowls, and top with Parmesan.