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If I had to define the quintessential summery August dinner, this Late Summer Pasta (or Farmer’s Market Pasta, as I like to call it!) would be it. Fresh corn, zucchini, and cherry tomatoes are the star ingredients in this simple pasta recipe, and chickpeas, shallots, and fresh basil round out the dish. 

If you can, I highly recommend stopping by your local farmer’s market for the veggies to make this pasta as delicious as possible!

This dish is wonderful on its own, or as a side dish with a simple salad and protein of your choice. 

late summer pasta salad

Makes 6-8 servings

Ingredients:

• 16 oz pasta (such as gemelli, penne, or rigatoni) 

• 2 tbsp olive oil 

• 2 large ears fresh sweet corn, shucked and kernels removed

• 1 medium zucchini, cubed 

• 2 cloves garlic, minced

• 1 shallot, minced

• 1 pint cherry tomatoes

• 1 can chickpeas, drained and rinsed 

• 1 (15 oz) can tomato sauce, no salt added

• 1 cup fresh basil, chopped 

• Kosher salt and pepper to taste
  

To make:

1. Cook the pasta in salted water according to package directions. Drain and set aside. 

2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the corn, tomatoes, and a generous sprinkle of kosher salt. Saute for about 5 minutes, stirring frequently. Add the minced shallot and garlic and stir to combine.

3. Add the cherry tomatoes, chickpeas, and half of the basil, and cook for a few minutes, gently stirring, until most of the cherry tomatoes have burst. Stir in the tomato sauce. 

4. Season to taste with salt and pepper and let cook for about 5 more minutes. 

5. Stir the cooked and drained pasta into the sauce. Top with the rest of the basil. Enjoy!!

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