Hot time, summer in the city.

The weather calls for a cool and healthy veggie pasta dish.

Total prep and cooking time is about 30 minutes and worth the investment.

Ingredients for 2 portions:

1/2 box Orecchiette or any small noodle

2 Tablespoons EVOO

1 Tablespoon Fresh Dill

1 Medium Summer Squash

I Leek Stalk

1 Shallot or Garlic

I Corn on the Cob

1 Lemon squeezed and zested

1/2 cup pasta water

1/4 cup dry White Wine

1 Tablespoon Butter (optional)

2 Tablespoons Ricotta

Roasted Hazelnuts

Kosher Salt and Ground Pepper

Boil up a pot of well salted water. When the water comes to a boil throw in a half box of orecchiette or any small noodle.

Cook for 8-10 minutes. I make mine al dente because I am going to sautés the pasta with the veggies.

Cut the leek in 1/2 lengthwise and then 1/4 inch horizontal slices. Make sure to rinse the leeks as they often have sand or dirt inside.

Cut up shallot or garlic and sauté in 2 tablespoons of EVOO with leeks, kosher salt and fresh ground pepper. I toss in a tablespoon of butter.

Cut the Summer Squash lengthwise and then slice  1 inch horizontal pieces.

Shuck corn and cut kernels off cob.

Mix in the squash and corn after the leeks and shallots/garlic are starting to turn golden (8-10 minutes).

Add 1/2 cup reserved pasta water and 1/4 cup dry white wine.

When liquid reduces I take the mixture and put in pasta pot with pasta, adding fresh squeezed lemon juice, lemon zest and roughly chopped dill.

Cook on medium heat for 2-3 minutes.

Spoon into bowls and top with a tablespoon of  ricotta and a sprinkling of chopped or whole hazelnuts.

It tastes great hot or cool.

Enjoy!