Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pasta >> Squash Corn

Print this Recipe    Squash Corn

Summer Squash and Corn Pasta

5 to 6 ears sweet corn
4 to 6 small summer squashes (zucchini, scallop, or crookneck)
3 T olive oil
salt and pepper to taste
2 cloves garlic, minced
1/2 red or green jalapeno chile, seeded and minced
1 handful fresh cilantro leaves, chopped
2 T unsalted butter
2 T water
1 lb spinach fettuccine
1/2 lemon

Cut kernels from cobs; set aside.

In saute pan over medium heat, saute squash in oil until tender
and a little brown, about 8 minutes. Season with salt and pepper.
Add corn, garlic, and chile to squash. Continue cooking a few
minutes more. Add cilantro, reserving some for garnish, butter
and water to pan. Taste dish and correct seasonings.

While squash is cooking, cook fettuccine in boiling water until al
dente. Drain and toss with squash mixture. Add a squeeze of lemon
if corn is very sweet. Serve immediately garnished with remaining
cilantro. Makes 4 servings.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.