Linguine with Summer Succotash

Summer is a good time to go vegetarian with the abundance of fresh vegetables here in NE Florida. This Linguine with Summer Succotash is a light dish that is perfect if you aren’t looking for a heavy meal to serve for dinner. This is also a great side dish to bring to a pitch in dinner.

Photo by: Lisa Hubbard

Photo by: Lisa Hubbard

Summer is a good time to go vegetarian with the abundance of fresh vegetables here in NE Florida. This Linguine with Summer Succotash is a light dish that is perfect if you aren’t looking for a heavy meal to serve for dinner. This is also a great side dish to bring to a pitch in dinner.

Ingredients:
8 Ounces linguine
2 1/2 Cups fresh corn kernels (cut from 3 to 4 ears), divided
3 Tablespoons olive oil
1 3/4 Cups stringless sugar snap peas
1 6-ounce container assorted bab tomatoes, large ones halved
1 1/4 Cups sliced fresh basil
3/4 cup freshly grated Parmesan cheese plus additional for serving

Directions:
-Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
-Drain and reserve 1 cup cooking liquid.
-Place 1/2 cup cooking liquid in blender.
-Add 1/2 cup corn; blend until smooth.
-Heat the oil in heavy large skillet over medium heat.
-Add peas and remaining 2 cups corn.
-Sprinkle with salt and pepper.
-Cover and cook until vegetables are crisp-tender, stirring often, about 5 minutes.
-Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree.
-Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes.
-Season lightly, with salt and pepper, to taste.
-Serve passing additional cheese.

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