Summer Pasta

"This is quick to throw together recipe from today's NY times that uses fresh summer produce."
 
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photo by Kozmic Blues photo by Kozmic Blues
photo by Kozmic Blues
photo by Kozmic Blues photo by Kozmic Blues
photo by Kozmic Blues photo by Kozmic Blues
Ready In:
35mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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!
     
  4. Glad I read the other reviews first. I added more veggies - red peppers and cremini mushrooms - and additional spices. The extra veggies made a difference because - as others mentioned - there would otherwise be too much pasta. It was a very tasty starter recipe. Thanks!
     
  5. The whole family loved this recipe. I changed it a bit. I used parsley instead of tarragon. I used sun dried tomatoes instead of the tomatoes listed in the recipe. This recipe was just in time for all the fresh-from-the-garden zucchini. The Daily Transcriber thedailytranscriber@gmail.com http://www.freewebs.com/thedailytranscriber/index.htm 1-706-775-8210
     
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Tweaks

  1. The whole family loved this recipe. I changed it a bit. I used parsley instead of tarragon. I used sun dried tomatoes instead of the tomatoes listed in the recipe. This recipe was just in time for all the fresh-from-the-garden zucchini. The Daily Transcriber thedailytranscriber@gmail.com http://www.freewebs.com/thedailytranscriber/index.htm 1-706-775-8210
     

RECIPE SUBMITTED BY

<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p> <p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p> <p>&nbsp;</p> <p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! 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