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Playing Penne with Grilled Summer Squash and Sweet Corn


  • 1 lb. penne pasta
  • 4 yellow summer squash (about 1 1/2 lbs.) - halved crosswise and each half cut lengthwise into 3 thick slabs
  • 1/4 cup plus 2 tbsp. EVOO - Extra Virgin Olive Oil
  • Salt and pepper
  • 2 tomatoes, chopped
  • 1 1/4 cups fresh corn kernels (from 2 ears of corn), or use frozen
  • 1 container (15 oz.) whole-milk ricotta cheese
  • 1 clove garlic, grated


Serves: 4


Preheat a grill to medium-high. In a large pot of boiling, salted water, cook the pasta according to package directions until al dente; drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.

Meanwhile, brush the squash pieces with 1/4 cup EVOO and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop.

In a large bowl, combine the tomatoes, corn and remaining 2 tbsp. EVOO. Add the ricotta, garlic and thyme; toss well. Add the drained pasta and stir in about 1/2 cup of the reserved pasta cooking water. Season to taste with salt and pepper and add more cooking water as desired.

(Make Ahead! Grill the summer squash up to 2 days ahead of using.)