Summer Squash and Corn Pasta

We blog about the recipe here.

Summer Squash and Corn Pasta

Thanks to the inimitable Alice Waters for this recipe, which we’ve tweaked a bit.

  • 3-4 small zucchini or other summer squash, diced (you want about 2 c diced)
  • 2 ears of sweet corn, kernels cut off
  • 1 clove of garlic, minced
  • 1 tsp minced jalapeno or serrano pepper
  • 3 T olive oil – divided
  • kosher salt and pepper
  • 1/2 c cilantro, chopped
  • 1 T butter
  • 2 T water
  • 6-8 oz fresh fettuccine – or other thin pasta
  • 1/2 lemon (optional)

Bring a medium pot of water to a boil, salt it well, add the fettuccine and cook the length of time recommended on the package (mine said 2 minutes); drain well, and mix with 1 T olive oil.

Heat the olive oil in a medium skillet over medium high heat,  then add the squash, and stir and fry until you’ve got a touch of brown on the squash.  Add the corn, garlic, and jalapeno and salt and pepper to taste (I used about 1 tsp salt);  continue cooking and stirring for a few minutes more.  Add the cilantro – reserving a few leaves for garnish – and the butter and water.  Mix in the drained fettuccine. Taste and add a squeeze of lemon juice, if you’d like.

I gobbled up the leftovers without even re-heating them the next day for lunch.  It’s just a simple and delicious recipe.  Recipe brought to you by and Andy and Ann.

1 Comment

  1. Pingback: He’s As Corny As Kansas In August | Big Little Meals

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