Prep 10 mins
Cook 25 mins
This is quick to throw together recipe from today's NY times that uses fresh summer produce.
Make and share this Summer Pasta recipe from Food.com.
- 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
- 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.
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.
I thought this was a good pasta recipe that used all the fresh vegetables from my garden. The only thing I didn't like was that I felt it has too much pasta & I lost some of the taste of the vegetables. Next time I make it I will use less pasta.
GREAT recipe! Tasty, vegetarian, and the whole family enjoyed (a rarity). I've made it twice now and use a little less olive oil. You need a really large pan for the veggies (my ceramic dutch oven works best). Garden tomatoes are much better than store-bought, in fact I think for this recipe if you can't get garden tomatoes then canned tomatoes might be better than store-bought. I cut corn from 3 cobs and add about 1/2- 3/4 cup pasta water. Don't forget to salt the pasta water! I added mushrooms the last time and they were wonderful! Seriously fabulous, thanks Chia!