Recipe by chia
This is quick to throw together recipe from today's NY times that uses fresh summer produce.
Top Review by Christi Church
This recipe is THE BEST. I use plenty of olive oil, add a mix of diced peppers (red, orange, yellow), and green onion. I also substitute Barilla Plus (high protein pasta) elbows. I really use as little pasta as possible--I try to have a 3:1 ration of veggies to pasta to keep it lower in calories. Keeps really well for leftovers.
- salt and pepper
- 3 tablespoons extra virgin olive oil (or 2 tablespoons oil and 1 tablespoon butter)
- 1 cup corn kernel (from 2 or 3 ears)
- 1 cup diced zucchini or 1 cup summer squash (from 2 or 3 small vegetables)
- 1 medium onions or 3 -4 shallots, diced
- 1⁄4 teaspoon minced garlic, to taste
- 1 -2 sprig tarragon
- 4 plum tomatoes or 2 large tomatoes, diced
- 1 lb cut pasta (like penne)
- grated parmesan cheese, optional
Directions See How It's Made
- Set a large pot of water to boil and salt it.
- Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
- Cook, stirring occasionally, until corn begins to brown.
- Add zucchini and some salt and pepper.
- Cook, stirring occasionally, until zucchini begins to brown.
- Add onion or shallots and garlic.
- Cook, stirring occasionally, until onion softens, about 5 minutes.
- Add tarragon and cook for 30 seconds, then tomatoes.
- Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
- If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
- When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese if desired.