Penne with tomatoes, zucchini, and creme fraiche

Aside from the occasional pasta salad, America’s favourite carb often takes a vacation during summer. It’s probably because we tend to associate it with more winter-friendly heavy and hot sauces.

But pasta doesn’t have to be relegated to the salad bar when the heat is on, particularly since it’s still one of the fastest and easiest ways to get dinner on the table. And that’s particularly important on nights you’d rather be enjoying the great outdoors more than labouring at the stove. Another perk _ pasta is a great way to take advantage of summer’s produce bounty.

To make the point, I created this fast and flavourful pasta dinner that tosses whole-wheat penne with cooling diced tomatoes and zucchini, a mess of fresh basil and a dollop of creme fraiche to tie it all together. Of course, feel free to substitute whatever fresh veggies inspire you. But since you’re serving them raw, be sure to finely chop them.

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PENNE WITH TOMATOES, ZUCCHINI, AND CREME FRAICHE

Start to finish: 25 minutes
Servings: 4

2 large slicing tomatoes, cored and finely chopped
2 medium zucchini, finely chopped
Kosher salt
12 ounces whole-wheat penne pasta
8-ounce container creme fraiche
2 cloves garlic, minced
Zest and juice of 1 lemon
Ground black pepper
Handful torn fresh basil

In a colander set over the sink or a large bowl, toss the tomatoes and zucchini with about 1 teaspoon of salt. Set aside to drain for 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just tender. Drain, then return to the pot.

While the pasta cooks, prepare the creme fraiche. In a small bowl, mix together the creme fraiche, garlic and lemon zest. Season with salt and pepper. Set aside.

Once the tomatoes and zucchini have drained for 15 minutes, gently tap the colander in the sink to shake off any excess liquid. Add the vegetables to the pasta, tossing well. Add the lemon juice, taste, then season with salt and pepper. Divide the pasta and vegetables between 4 serving bowls. Top each serving with a quarter of the creme fraiche mixture, then sprinkle with basil.