Summer Pasta

Summer Pasta created by Kozmic Blues

This is quick to throw together recipe from today's NY times that uses fresh summer produce.

Ready In:
35mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@chia2160
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@chia2160
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"This is quick to throw together recipe from today's NY times that uses fresh summer produce."
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  1. lolablitz
    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!
    Reply
  2. Lynne Cooks
    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!
    Reply
  3. 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.
    Reply
  4. 2 boys mom
    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.
    Reply
  5. The Daily Transcrib
    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
    Reply
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