I hope everyone is having a fun and relaxing summer! I’ve been busy getting ready for this baby to arrive, and in the meantime, kind of wishing I weren’t pregnant in such a hot and humid state.

Despite the heat, there are still nights that I crave a hearty dish of pasta, albeit a lightened down version that is more summer appropriate. This recipe is much more of a guideline than an exact recipe, as you can use whatever vegetables you can find fresh for your area and time of year. 

Zucchini and squash are so overabundant right now, so I decided to put them to good use. In addition, there is starting to be lots of sweet fresh corn available. That combined with some cherry tomatoes, basil, and feta cheese, makes for a light and delicious summer pasta. 

If you have a grill, I would recommend blackening up the corn and tomatoes on that, but since I am currently grill-less, I opted to broil them in the oven. Either way, I recommend some sort of high heat to flash cook and blister them. 

For the zucchini and squash, I sautéed them up in a hearty amount of butter along with some garlic. The recipe calls for a lot of butter, but that is the primary component to the sauce, along with some fresh crumbly feta cheese. Again, since this is more of a guideline than exact recipe, feel free to substitute another cheese if feta isn’t your favorite. For this recipe though, I recommend some sort of creamy or crumbly cheese, like goat or cream. 

I hope you enjoy this pasta dish, and the rest of the summer! The “recipe” is below. 

Summer “Farmer’s Market” Pasta
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Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
  1. 1 box of pasta, I used spaghetti, but you can use whatever you have on hand
Fresh, in season vegetables, such as
  1. 1 pint of cherry tomatoes
  2. 3 ears of corn, or about 1 ½ cups corn kernels
  3. 1 zucchini, cut into half-moons or quarters, depending on size
  4. 1 yellow squash, half-moons or quarters, depending on size
  5. 2 cloves of garlic, minced
  6. 6 tablespoons of butter
  7. 1/2 cup of crumbled cheese, plus additional for serving (feta, goat cheese, etc.)
  8. 1/2 cup of basil, cut into a chiffonade
  1. You can roast the corn over a grill, or you can broil the kernels along with the tomatoes. I placed the corn and tomatoes on a sheet pan and drizzled with olive oil and salt and pepper, and placed them under the broiler until the tomatoes were just beginning to blister and burst.
  2. Meanwhile, bring a stockpot full of salted water to a boil for the pasta. Add the pasta and cook according to package directions. Strain the pasta once it is done cooking, but reserve about ½ cup of the cooking liquid.
  3. While the pasta is cooking, in a high walled sauté pan, add the butter, a tablespoon of olive oil and cook the garlic until fragrant, just a few minutes.
  4. Add any other vegetables (zucchini, squash, beans, etc.) and sauté for 5-8 minutes.
  5. Add the tomatoes and corn, and the cooked pasta.
  6. Add the cheese, and toss until cheese starts to melt, but is still crumbled. If needed, add some pasta water to moisten the pasta.
  7. Season to taste with salt and pepper, and garnish with remaining cheese and basil.
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