LOCATION: Recipes >> Pasta >> Squash Corn
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Squash Corn
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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.
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