Four Seasons Hotel Atlanta executive chef Michael Patria is back with another easy and healthy recipe. As chef Patria embarks on a weight loss journey this summer, each month he’s sharing a nutritious recipe that he’s been loving lately.
“This dish is one of my new favorites because it’s seasonal and satisfying. The pasta only has about 480 calories, so I don’t feel overindulgent when I have a craving for pasta,” says Patria.
4 ounces of high quality, fresh campanelle
1 quarter zucchini, cut into half moons
1 quarter summer squash, seeded and peeled into ribbons (using vegetable peeler)
1 quarter cup fresh, roasted corn
1 tablespoon mascarpone
5 ounces pasta cooking water
1/2 tablespoon chopped fresh tarragon
1/2 teaspoon lime zest
1 teaspoon lemon zest
1/2 orange zest
1 teaspoon chopped garlic
1 tablespoon olive oil
2 squash blossoms
Salt and pepper to taste
Place pasta in boiling pot of salted water and cook until desired doneness.
Meanwhile, heat olive oil on medium heat in a medium sauté pan.
Add zucchini and allow to brown on one side.
Flip zucchini and add garlic. Cook until garlic is golden.
Add corn and squash ribbons along with pasta water and mascarpone. Once mascarpone is halfway melted, add citrus zest and continue to reduce the liquid until it is of sauce consistency.
Add cooked pasta, chopped tarragon and season with salt and pepper.
Toss until all ingredients are well incorporated.
Garnish with squash blossoms and additional picked tarragon if so desired.