CHESTERLAND, Ohio -- Northeast Ohio gardens are producing lots of delicious produce this time of year and culinary instructor Stefanie Paganini is using as much as she can in the recipes she creates.
Fox 8's Wayne Dawson learned how to use fresh zucchini, corn and squash in a delicious pasta recipe that is topped off with a lemon herb sauce.
Click here to learn more about Stefanie Paganini's cooking classes at the Loretta Paganini School of Cooking.
Penne Pasta with Grilled Zucchini and Lemon Herb Sauce
1 lb. small penne pasta, cooked al dente
2 Tablespoons extra virgin olive oil
4 cloves garlic, minced
½ cup chicken stock
1 zucchini, grilled and sliced
1 yellow squash, grilled and sliced
1 red pepper, grilled and sliced
¼ cup corn kernels
2 chicken breasts, grilled and sliced
2 Tablespoons chopped basil
1 lemon, zest and juice
½ teaspoon finely chopped, fresh parsley
Salt and pepper to taste
Bring a large pot of water to a boil, add salt (“salt like the sea”), and cook the pasta until it is al dente.
Drain and reserve.
In a saucepan, sauté the garlic in oil over medium heat, until garlic is light golden brown.
Add chicken stock, basil, lemon zest and juice and simmer for 5 minutes, stirring occasionally.
Add basil, pasta, and grilled vegetables and simmer uncovered.Toss with cheese and serve.