Summer Veggie Pasta

There is no better time the fresh veggies and herbs at the farmers' marketing. I shared an easy Summer Veggie Pasta recipe with my friends at Mass Appeal.

Ingredients:
1-pound short cut pasta, (Use a lentil, pea or brown rice for gf)
3 ears corn, cut off the cob
1 cup yellow squash, chopped
1 ½ cups plum tomatoes, chopped
1 jalapeno, diced
¼ cup dry white wine
4 tbs. olive oil
¼ pecorino Romano or parmesan cheese
2 tbs. fresh chives, chopped
2 tbs. fresh basil, chopped
Salt and Pepper to taste
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Instructions:
In a large pot boil water to cook pasta. Once the water is boiling add 2 pinches of salt and the pasta. Cook pasta 2 minutes shy of the package directions. Before you drain the pasta reserve ¼ cup of the pasta water.
In a large skillet, on medium heat add 3 tbs. olive oil. Once heated add the yellow squash, corn, and jalapeno, sauté for 5 minutes until softened. Season with salt and pepper to taste. Add the diced plum tomatoes and cook for another 5 minutes. Deglaze the pan with ¼ cup white wine. Let the wine reduce about 1 minute, and add the cooked pasta to the hot pan. Toss cooked pasta, veggies, ¼ cup pecorino Romano, 2 tbs. chopped chives and reserved pasta water until well combined. Top with chopped basil and extra cheese if desired.