Fusilli Bucati Pasta with Summer Squash, Corn, & Tomatoes

Fusilli Bucati Pasta

with Summer Squash, Corn, & Tomatoes

30 MIN
2 Servings
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From the Test Kitchen

Corkscrew-shaped fusilli pasta is among our favorites for grabbing onto delicious sauces. In this recipe, we’re using fusilli bucati, a type with a hollow center. It mixes with a bevy of summer vegetables—including sweet corn, squash, and juicy tomatoes—and a light butter sauce in this quick-cooking dish. A dusting of sharp pecorino cheese makes for a simple, satisfying garnish.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the squash. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Medium dice the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the parsley leaves and stems.

Cook the pasta:
2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the squash in a single layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the corn and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

Finish the vegetables:
4 Finish the vegetables:

To the pan, add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until the tomatoes begin to release their juices. Turn off the heat; season with salt and pepper to taste.

Finish the pasta:
5 Finish the pasta:

To the pot of cooked pasta, add the finished vegetables, butter, half the parsley, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the remaining parsley and cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Heat a large pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the squash. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Peel and roughly chop the garlic. Medium dice the tomatoes; place in a bowl and season with salt and pepper. Roughly chop the parsley leaves and stems.

2 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 8 to 9 minutes, or until just shy of al dente (still slightly firm to the bite). Turn off the heat. Reserving ½ cup of the pasta cooking water, drain thoroughly and return to the pot.

Start the vegetables:
3 Start the vegetables:

While the pasta cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the squash in a single layer; cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Add the corn and garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened and fragrant.

4 Finish the vegetables:

To the pan, add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until the tomatoes begin to release their juices. Turn off the heat; season with salt and pepper to taste.

Finish the vegetables:
Finish the pasta:
5 Finish the pasta:

To the pot of cooked pasta, add the finished vegetables, butter, half the parsley, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring vigorously, 30 seconds to 1 minute, or until thoroughly coated. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Turn off the heat. Season with salt and pepper to taste.

6 Plate your dish:

Divide the finished pasta between 2 dishes. Garnish with the remaining parsley and cheese. Enjoy!

Plate your dish:
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