Pasta With Corn, Zucchini And Tomatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt and pepper
- 3tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
- 1cup corn kernels (from 2 or 3 ears)
- 1cup diced zucchini or summer squash (from 2 or 3 small vegetables)
- 1medium onion or 3 or 4 shallots, diced
- ¼teaspoon minced garlic, optional
- 1 or 2sprigs tarragon
- 4plum or 2 large tomatoes, diced
- 1pound cut pasta, like penne
Nutritional analysis per serving (4 servings)
609 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 101 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 18 grams protein; 662 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Add onion or shallots and garlic if you are using it. 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.
- Step 3
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 ½ cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
Private Notes
Comments
This was DELICIOUS! I did make some changes tho. First and foremost I used a HALF a pound of pasta. As written it would be WAY too much pasta!! I used 3 ears of corn + 1 medium onion + 3 tomatoes + half of a large zucchini (should have used it all) and about 3 cloves of garlic. I also substituted fresh basil as the herb. I also added bacon (6 slices cooked and crumbled) on top of each dish along with a generous sprinkling of parmesan. I will definitely make this again. Family all LOVED it.
This was good with ingredients from our CSA box - so everything was very fresh. No zucchini so used yellow hooked squash and it worked well. I topped it with some torn up burrata before serving. The corn I had was very sweet; maybe next time I'd use a bit of red chile flakes to balance that out and give the dish some kick, but would definitely make again.
This is a great dish but it really needs the tweaks mentioned below. I only used 1/2 pound of pasta and three good-size ears of corn-about 3 cups, and 1/4 teaspoon chili flakes I used half a dozen small Marzano plum tomatoes--and needed about 1 cup of the pasta water to keep the dish moist. I used several large sprigs of fresh basil in the cooking. And finished with a good squeeze of fresh lemon juice off the fire, after adding 2 tablespoons of butter and 1/2 cup of cheese. Next time bacon.
Yummy! I cooked 1 1/2 cups pasta for 2 I used basil because it was in my garden. I had tiny tomatoes from market, so I used them. I used total amount of vegetables. I added a bit of pasta water.
Another keeper from Mark Bittman. Added shrimp after corn was cooked, plus red pepper flakes and basil. Had cherry tomatoes in the garden, and those worked well and added delicious liquid.
Made exactly as written, used two ears of corn and a medium summer squash (so was closer to two cups). Used ~12 oz. pasta shells, and added red pepper flakes. Very good use of summer veggies!