Summertime Rigatoni Delight

Directions

• Bring a large pot of salted water to a boil, about 5 minutes. Add the rigatoni and cook per package instructions until al dente, typically 10-12 minutes.
• Concurrently, heat the butter and olive oil in a large skillet over medium heat. Add the sliced squash and cook, stirring occasionally, for about 3 minutes or until slightly tender.
• Mix in the finely chopped garlic and corn kernels to the skillet, cooking for another 3 minutes or until the corn is tender. To intensify flavors, add ¾ cup of pasta cooking water along with the lemon zest and juice. Continue to simmer to reduce the sauce slightly, about 2 minutes.
• Shortly before the pasta is done, toss the trimmed sugar snap peas into the boiling pasta water, cook for 2 minutes. Drain the pasta and peas together using a colander.
• Transfer the drained pasta and peas back to the skillet with the vegetable mix. Season with black pepper and gently fold in the bocconcini and half of the parmesan, allowing the residual heat to soften the cheese. Sprinkle with chopped basil and the remaining parmesan cheese before serving.