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Best Rigatoni with Summer Vegetables
Ingredients
  • Kosher salt
  • 1 lb. rigatoni
  • 2 Tbsp. salted butter
  • 2 Tbsp. olive oil
  • 2 small yellow squash, halved lengthwise and thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 ears corn, kernels cut off
  • Grated zest and juice of 1 lemon
  • 8 oz. sugar snap peas, trimmed and halved crosswise
  • Black pepper, to taste
  • 8 oz. bocconcini (mini mozzarella balls), halved or quartered
  • ½ c. grated parmesan cheese, plus more for topping
  • ¼ c. chopped fresh basil
Steps
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