Sunday, July 22, 2012

Squash and Sweet Corn with Pasta

Looking for something a little different to fix with the bounty of zucchini and yellow squash from your garden?  Give this recipe a try, I think you will like it.  Like many of you, I read through the ingredient list and thought, okay, I like everything in this recipe, but was a bit skeptical about having everything mixed together.   The recipe is one that I  found on The Kitchn, but I made a variety of substitutions as I altered it for my own taste.

This makes a great light companion for anything you pair it up with, whether it is burgers, grilled chicken or seafood.

Squash and Sweet Corn with Pasta


8 oz. pasta, any shape, you decide which one looks fun  (I used some that look like little flowers)
1 Tablespoon of table salt
1 teaspoon olive oil
4 Tablespoons unsalted butter
1 small zucchini, very thinly sliced
1 small yellow squash, very thinly sliced
1 cup sweet corn kernels (I used 2 ears)
2 small cloves of garlic, peeled and minced
1 Tablespoon freshly squeezed lemon juice
2 oz. fresh mozzarella cheese, cut into small cubes
Salt and Pepper, to taste


Bring a pot of water to boil.  Add the salt to the water along with the pasta.  Cook until pasta is al dente.
Drain the pasta and rinse with cold water.  Put the pasta back into the cooking pot.  Add in 1 teaspoon of olive oil and toss to coat the pasta.  This will prevent it from becoming one big glob.  Set the pasta aside.

While the pasta is cooking, thinly slice the zucchini and yellow squash.  I have a mandoline and it is perfect for getting thin slices quickly.  Of course, you can cut them by hand if you don't have one.

Precook your corn by putting the two ears, husks and all into the microwave for 6 minutes on high.
When they are finished, cut off the bottom, at the base of the corn cob and using hot pads, slide out the corn.  It should be silk free.  This is an amazing little trick I learned and it is great if you only have an ear or two to cook!  Cut the corn from the cob and set aside (don't worry about measuring it, whatever you get from two ears will be sufficient).

In a large skillet, over medium heat, add the 4 Tablespoons of butter.  Heat the butter until it begins to bubble and turn a light golden brown.  Be careful to not let it burn.  Add the zucchini, squash, corn and garlic.  Saute the vegetables until they are heated through.

Turn off the heat and add the pasta to into the vegetables.  Add the lemon juice, salt and pepper and toss to coat.  Mix in the mozzarella cheese cubes and transfer the mixture to a serving bowl.

This recipe makes 4 large servings.

...and that's What's Cooking at Cathy's ~ Enjoy!

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About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.