Zucchini Corn Pasta

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.

I just added the corn.
Tomatoes on board!
Fresh pasta added, I know it looks blah but trust me it was delish!

Zucchini Corn Pasta

Ingredients

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!)

Directions:

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.

With oven baked chicken thighs, fresh focaccia and my garden beans.

Mediterranean Pasta Saute

 

Summer produce is at flood stage right now. Quantities of ripe tomatoes are ridiculous and there are lots of other veggies fresh and cheap to be had.  It’s pretty darn hot; what to make that is quick and tasty and uses up some produce?  I like to make this sort of Mediterranean stir fry; you can vary the ingredients based on what is in your veggie bin or garden.  It is quick and it still tasted great the two times I enjoyed it again.

gorguta squash

Tromboni Italian squash aka gorgutza

Notes: Feel free to swap out a veggie for another if you want. Or change the basil to fresh oregano or any fresh herb you like. I love the tromboni squash as it is tender yet firm…not watery, but it can be hard to find; a substitute is summer squash of any kind. Use any melting cheese you like; I prefer either of the two I suggested. Chunks of fresh ripe tomato will work fine too. Any kind of mild pepper is a good choice.  Red onion will be great instead of regular onions.

Angie’s Mediterranean Sauté

Serves three

Ingredients

2 Tbsp. EVOL

1 med onion, cut in long strips and then cut across to shorten them in half or thirds.

1 frying pepper cut into narrow 1 to 1.5 inch long strips

2-3 cups tromboni Italian summer squash or use zucchini; cut into half moons or rounds about 1/3 inch thick max

2 garlic cloves minced

3-4 lengths of Italian sausage precooked and cut into ¼ inch wide rounds.

1 cup uncooked gf rotini pasta, cooked until one minute less than the package says to cook it

1/3 cup Mexican cheese crumbled or mozzarella cheese cut in ½ inch chunks

3-5 basil leaves chopped fine

A pint of cherry tomatoes; if they are big you could cut them in half

Directions:

Heat the olive oil until nearly smoking in a mini wok or sauté pan. Add the cut onion, the trombone squash and the pepper. If you use zucchini wait to add it for 2 or 3 minutes as it won’t take as long to cook as the tromboni squash. Stir for a minute, add the garlic, stir another minute. Add the cooked coins of sausage (I sauted them in a fry pan the day before; about 8-9 minutes), stir and cook a few minutes until the squash is nearly done. Add the cooked pasta and then the tomatoes, stir and add cheese, stir a minute until cheese is melting. Add the fresh basil leaves and maybe ½ tsp. sea salt. Toss well. Do not overcook; cheese should be just about melting and tomatoes warm and slightly soft but not burst open. Enjoy! saute on plate