There’s a moment in late summer when the markets are overflowing with zucchini, sweet corn, and big bunches of basil. That’s where this skillet pasta starts.
The trick? Toss your corn cobs into the pasta water for the last few minutes of boiling. It pulls out every last bit of sweetness and adds a depth you may not be able to name, but you’ll taste it.
Cook your zucchini low and slow until golden and jammy. Like onions, squash caramelizes beautifully when given a little time—and that caramelization does wonders for your cast iron seasoning too. Use your biggest skillet (we like the No.12) to give everything space to brown, not steam.
Then add your al dente pasta and stir in generous spoonfuls of pesto. Everything comes together in one pan for an easy, late-summer meal made to share.
Print Recipe
