Makes 4 Servings
1 lb penne pasta
4 yellow summer squash (about 1 1/2 lbs), halved crosswise and each half cut lenthwise into 3 thick slabs
1/4 cup plus 2 tbsp 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
2 tsp chgopped thyme
1. Preheat grill to medium-high. In a large pot of boiling, salted water, cook the pasta according to package directions; drain, reserving 1 cup of cooking water. Return the pasta to the pot.
2. Meanwhile, brush the squash pieces with 1/4 cup oil and season with salt. Grill, turning once, until nicely charred, about 10 minutes. When cool enough to handle, coarsely chop.
3. In a large bowl, mix the tomatoes, corn, and 2 tbsp oil. Add the squash, ricotta, garlic and thyme; toss well. Add the pasta and stir in about 1/2 cup of the reserved cooking water. Season to taste with salt and pepper; add more cooking water as desired.
Recipe taken from Every Day with Rachael Ray, June/July 2011