Pasta with Corn, Zucchini and Tomatoes
by rpnewton
Shuck the corn and cut the kernels off the cob using a sharp knife in a shallow bowl in the sink to maximize yield and minimize mess.
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INGREDIENTS
- Salt & pepper
- 3 T EVO ; (or 2T oil and 1T butter)
- 1 Cup Corn Kernels ; (from 2-3 ears)
- 1 Cup Zucchii or Summer Squashed ; Diced (from 2-3 small vegs)
- 1 Medium Onion ; (or 3-4 shallots) diced
- 1/4 t garlic ; minced
- 1-2 sprigs tarragon
- 4 Plum tomatoes ; (or 2 large), diced
- 1 pound Penne pasta
INSTRUCTIONS
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.
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.
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 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (297g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 386 | ||
| Calories from Fat: 28 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.1g | 4 % | |
| Saturated Fat 0.5g | 2 % | |
| Monounsaturated Fat 0.4g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 81.8mg | 25 % | |
| Sodium 76.2mg | 3 % | |
| Potassium 606.7mg | 16 % | |
| Total Carbohydrate 75.9g | 22 % | |
| Dietary Fiber 2.7g | 11 % | |
| Sugars, other 73.2g | ||
| Protein 15.1g | 22 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 386
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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