End of summer cooking means visiting local farms selling sweet corn and backyard gardens bursting with zucchini. It's such a joy to be in the kitchen with the abundance of seasonal produce. Fresh, fast and flavorful food is made in minutes. Healthy meals come together without much fuss. I'm sharing another one of my favorite summery dinners with you again. Chewy-pasta with tender-crisp zucchini, pops of sweet corn and a good amount of herbs.
I love to return to my shoebox home after a day by the sea. The cool, air conditioned rooms await me. On the way home, I stop at a local farm for gorgeous vegetables. A light and healthy meal is what's for dinner. My favorite way to serve this dish is with a sprinkle of fresh dill and red chili flakes. But you can finish it with a flurry of salty Parmesan cheese too. This pasta is also good served hot or at room temperature.
Easy Zucchini And Corn PastaServes 4
Some Notes And Tips:
Remember to salt the pasta water.
Chop the zucchini into bite size pieces to complement the short shape of the pasta. Don't cook the zucchini down to mush. This dish is all about the chewy-pasta against the tender-crisp zucchini.
I use a microplane zester to grate the garlic. A garlic press will work too.
I use 3 tablespoons of olive oil to saute the zucchini to keep the recipe on the lighter side. Feel free to use more to your taste.
- 1 pound package of short shaped pasta such as rotini, fusilli, penne or your favorite shape
- 6 cups of chopped zucchini (about 6 medium-sized zucchini)
- 2 cups of fresh or frozen corn
- 1-2 garlic cloves, minced, pressed or grated (see notes)
- Handful of fresh herbs such as basil, dill, chives or tarragon, diced
- Olive oil for cooking
- Salt to taste. I use sea salt.
- Black pepper or red chili flakes to taste
To Serve: Grated Parmesan cheese, sprinkle of course sea salt, squeeze of lemon or lime juice
Cook the pasta according to the package instructions. Once the pasta is done cooking, stir in some olive oil to prevent sticking.
Meanwhile, place some olive oil in a large fry pan and heat on medium to medium-high heat. Put the zucchini in the pan and salt to taste. Sautee the zucchini until it's starting to become tender, covering the pan loosely with a lid or aluminum foil. The lid or foil helps steam the zucchini. Once the zucchini begins to soften, stir in the corn, garlic and a pinch of salt. Cook until the corn is heated and the garlic has lost its raw edge. Toss the zucchini and corn with the cooked pasta and sprinkle in the herbs and black pepper or red chili flakes.