1/3 Photos of Summer Pasta
This is quick to throw together recipe from today's NY times that uses fresh summer produce.
My Private Note
Units: US | Metric
- 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
- 1Set a large pot of water to boil and salt it.
- 2Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
- 3Cook, stirring occasionally, until corn begins to brown.
- 4Add zucchini and some salt and pepper.
- 5Cook, stirring occasionally, until zucchini begins to brown.
- 6Add onion or shallots and garlic.
- 7Cook, stirring occasionally, until onion softens, about 5 minutes.
- 8Add tarragon and cook for 30 seconds, then tomatoes.
- 9Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- 10While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
- 11If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
- 12When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese if desired.
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Nutritional Facts for Summer Pasta
Serving Size: 1 (328 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 612.7
- Calories from Fat 114
- Total Fat 12.7 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 16.2 mg
- Total Carbohydrate 108.2 g
- Dietary Fiber 7.1 g
- Sugars 6.6 g
- Protein 18.5 g
The following items or measurements are not included: