Summer is high and the produce is plentiful. Folks who are tired of the same old stuff made out of y our cherry tomatoes and squash should consider this dish. And it is an excellent use of corn on the cob; cooked and cut off. A certain famous lady chef whose name is Padma is credited with this recipe. I saw it on fb but they added corn and cherry tomatoes. I actually couldn’t find the recipe; link broken so I recreated it for myself. You can modify it as you like; my goddaughter tried it with roasted poblano peppers in it! Nice idea. Mine was lushly buttery and the corn was perfect. Every time I bit into a tomato it burst in my mouth into a delightful tomato treat.
Don’t skip the squash; it isn’t that squashy tasting; the other flavors are there and it is a symphony of summer produce. Good quality fresh sweet corn is critical. Use more cheese, or less, use vegan cheese! Fake butter if you must. Or Swap butter for olive oil if you want but I believe the butter to be a critical flavor ingredient. Let me know what variations you try!
I served it with oven baked chicken thighs cooked in paprika, lemon, onion and garlic. And some great homemade focaccia and my garden steamed beans. Any summer protein will be awesome with this.
Zucchini Corn Pasta
4 cups shredded summer squash; I used a mixture of 50/50 zucchini and trombocini Italian long squash
2 ears of fresh corn
2 or 3 shallots; about 1/3 cup = chopped
4-6 tbsp butter
1 tbsp. EVOL
2 garlic cloves
1 1/3 cup cherry tomatoes
½ -2/3 cup freshly grated parmesan cheese
½ lb fettucine (gf for me!)
Shred squash on large hole of grater; put in a strainer and let drain for 15-45 minutes.
Heat a big pot of water for the pasta. Steam corn in ¼ cup water in covered large frying pan for 6-7 min. Let cool; you are going to slice off the corn with a large sharp knife.
Cook your pasta one minute less than the directions on the packaging. I used some fresh pasta from Aldi’s so I only cooked it 4-5 minutes. Time it to be done about when you add the cherry tomatoes to the sauce. Save ½ cup of the pasta water to thin the sauce.
Chop shallots, add to the big frying pan from the corn which you dumped out the water and heated with the olive oil and 2 tbsp of the butter. Cook the shallots 3-4 minutes. Add the summer squash; I added the trombocini first as it cooks a tad longer than zucchini. Add 2 tbsp butter and 2 good sized garlic cloves. Cook 4 or 5 minutes, stirring to make sure nothing burns. While it cooks cut the corn off the cob. Add the corn, stir well, add the cherry tomatoes. Cook 2-3 minutes until they are warmed. Add the parmesan cheese. Stir well, add some hot pasta water and two more tbsp of butter (if desired) to thin it to your taste. Add salt and pepper as you wish. Eat immediately. Enjoy!
Note: I whipped this up on the fly so my cooking times are rough estimates. Next time I make it I will watch the time and update this recipe as necessary.
One thought on “Zucchini Corn Pasta”
Beautiful use of seasonal ingredients!