This is a great one-pot meat to make when your garden is overrun with zucchini and tomatoes. Or serve it cold for a terrific pasta salad.

SERVES 6

INGREDIENTS

• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1 teaspoon dried dill weed
• 4 medium zucchini, diced
• 2 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted
• 2 cups medium shell pasta
• 2 cups chicken or vegetable stock (page 19 or 21) or store-bought chicken or vegetable broth
• 2 cups cherry tomatoes, halved
• ½ cup finely chopped fresh chives

INSTRUCTIONS

1. Melt 2 tablespoons of the butter in the pressure cooker over medium-high heat.
2. Add the garlic and dill and sauté for 2 minutes, or until fragrant.
3. Add the zucchini and corn and stir to coat the vegetables with the butter mixture.
4. Add the pasta and stock, pushing the pasta under the liquid.
5. Lock the lid in place and cook at high pressure for 6 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
7. Stir in the tomatoes.
8. Place the pressure cooker over medium-high heat and add the remaining 2 tablespoons of butter and the chives, stirring to melt the butter and incorporate the chives.
9. Serve immediately.

PASTA SALAD:

• Omit the last 2 tablespoons of butter and allow the pasta to cool.
• Use your favorite dressing or whisk together 1/2 cup of extra-virgin olive oil, 3 tablespoons of rice vinegar, and salt and freshly ground black pepper and toss with the pasta.
• Add the tomatoes and chives, toss, and serve.
• This is terrific served with grilled steak or fish.