There has been a definite chill in the air the past few days, which has me so excited. Fall is my absolute favorite season. It means sweater weather, changing leaves, hot apple cider and lots of bowls of soup. What’s not to love?
We’re kind of in that holding pattern between summer and fall right now. Our menu plan for the week definitely reflects this weather. Starting with this pasta on Sunday night that takes advantage of some final summer bounty to hot dogs on the grill tonight to a big pot of soup tomorrow night; we’re covering all of the bases!
This Harvest Pasta Skillet is a rich and filling vegetarian meal. It’s packed full of delicious summer flavors and colors. The kids and I loved it exactly as it came out of the skillet although I did have to add some diced chicken to it for Eric. That’s definitely an option for you if your family isn’t too keen on eating meat free.
Harvest Pasta Skillet
- 1/2 c. chopped walnuts
- 1 T. olive oil
- 2 zucchini, halved lengthwise and sliced
- 3 ears corn, kernels cut off the cob (about 2 cups)
- 1 c. ricotta cheese
- 1/2 c. milk
- 2 T. freshly squeezed lemon juice
- 1/4 c. grated Parmesan cheese
- 1 t. salt
- 1/2 t. black pepper
- 1/2 c. finely chopped basil
- 2 large tomatoes, seeded and diced
- 1 lb. pasta, cooked and drained
1. Toast walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant; set aside. Add olive oil to skillet. Add zucchini and cook, stirring frequently, for 5 minutes, until tender. Add corn and cook an additional two minutes.
2. Reduce skillet heat to low and stir in ricotta, milk, lemon juice, Parmesan cheese and salt and pepper. Cook for about 5 minutes, until smooth. Stir in basil, tomatoes and toasted walnuts.
3. Toss sauce with cooked pasta and serve.