Late summer is the perfect time to scoop up sweet seasonal vegetables like scallions, corn, and tomatoes. When vegetables are ripe, they do all the work for you in a dish like this.

INGREDIENTS | SERVES 4

• ½ box (8 ounces) spaghetti
• 2 tablespoons butter or oil
• 4 scallions, chopped
• 2 cups fresh corn kernels (about 3 ears)
• 1 cup diced red bell pepper
• 1 jalapeño pepper, finely chopped
• 3 tomatoes, diced
• ¼ cup chopped cilantro
• ¼ cup water or stock
• Salt and pepper to taste
• 2 ounces goat cheese, crumbled
• 1 lemon

1. Cook the pasta according to the package directions.

2. Heat the butter (or oil) in a large skillet over medium heat. Add the scallions, corn, red bell pepper, and jalapeño. Cook 3 minutes; add the tomatoes, cilantro, and ¼ cup water (or stock). Season to taste.

3. Add the pasta. Sprinkle in the crumbled cheese, and toss to distribute.

4. Divide into 4 portions, and garnish with additional chopped cilantro and lemon wedges.