Summer Pasta

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• salt and pepper
• 3 tablespoons extra virgin olive oil (or 2 tablespoons oil and 1 tablespoon butter)
• 1 cup corn kernel (from 2 or 3 ears)
• 1 cup diced zucchini or 1 cup summer squash (from 2 or 3 small vegetables)
• 1 medium onions or 3 -4 shallots, diced
• 1/4 teaspoon minced garlic, to taste
• 1 -2 sprig tarragon
• 4 plum tomatoes or 2 large tomatoes, diced
• 1 lb cut pasta (like penne)
• grated parmesan cheese, optional

Recipe

• 1 set a large pot of water to boil and salt it.
• 2 put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
• 3 cook, stirring occasionally, until corn begins to brown.
• 4 add zucchini and some salt and pepper.
• 5 cook, stirring occasionally, until zucchini begins to brown.
• 6 add onion or shallots and garlic.
• 7 cook, stirring occasionally, until onion softens, about 5 minutes.
• 8 add tarragon and cook for 30 seconds, then tomatoes.
• 9 put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
• 10 while pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
• 11 if sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
• 12 when pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese if desired.