whole wheat pasta w/ sweet corn, cherry tomatoes and ricotta salata

My summer fall back.

Summer is for spending time outdoors.  Not behind the stove.

This is the perfect recipe for maximizing your outdoor pleasure.

Rule of thumb:  less pasta, more vegetables.

If you don't have ricotta salata, feta or goat cheese will also do the trick quite nicely.

I have been purchasing my whole wheat pasta [in all forms] from Solvang Pie Company at the Santa Barbara Farmers' Market - they grow their wheat with care and make their own bread, pasta, and pastries. 

whole wheat pasta w/ sweet corn, cherry tomatoes and ricotta salata

serves 4

1/2 lb whole wheat pasta

3 leeks, white part removed and thinly sliced

4-6 small zucchini, diced small

2 ears corn, kernels removed

1 bunch arugula

1 pint cherry tomatoes, halved

1/4 lb ricotta salata, grated

olive oil or clarified butter [ghee]

celtic sea salt

1. Put the pasta water on to boil.  Cook the pasta while you saute the vegetables.
2. In a heavy saute pan, over medium high heat, saute the leeks in olive oil until they are translucent.  Add the zucchini and continue to saute over medium heat until squash is almost fully cooked.  Add a touch more of olive oil if needed.
3. Add the corn and saute for another minute or two.  Add the arugula and stir until just wilted.  Remove from the heat.
4. Add the cherry tomatoes and incorporate.
5. After you have strained the pasta, add it back into the sauted vegetables and stir to incorporate.  Sprinkle with sea salt and toss once more.
6. Serve into bowls and top with ricotta salata.