Summer Pasta
Recipe: #19654
June 20, 2015
Categories: Salads, Penne, Potluck, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"NY Times via chia"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (337.3 g)
- Calories 444.5
- Total Fat - 3.1 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 44.9 mg
- Total Carbohydrate - 97.7 g
- Dietary Fiber - 15 g
- Sugars - 7.9 g
- Protein - 10.4 g
- Calcium - 44.7 mg
- Iron - 1.8 mg
- Vitamin C - 53.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Set a large pot of water to boil and salt it.
Step 2
Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
Step 3
Cook, stirring occasionally, until corn begins to brown.
Step 4
Add zucchini and some salt and pepper.
Step 5
Cook, stirring occasionally, until zucchini begins to brown.
Step 6
Add onion , green onion and garlic.
Step 7
Cook, stirring occasionally, until onion softens, about 5 minutes.
Step 8
Add tarragon and cook for 30 seconds, then tomatoes.
Step 9
Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
Step 10
While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
Step 11
If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
Step 12
When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese
Tips
No special items needed.
0 Reviews
You'll Also Love
