Ingredients
- Salt and pepper
- 3 tablespoons olive oil (extra virgin olive oil or 2 tablespoons oil and 1 tablespoon butter)
- 6 ounces whole corn kernel (1 cup, from 2 or 3 ears)
- 1 cup diced zucchini (or 1 cup summer squash, from 2 or 3 small vegetables)
- 1 medium yellow onion, diced
- 1 red bell pepper, chopped
- 3 whole mushrooms, sliced
- 3 green onions, diced
- 1/4 teaspoon minced garlic, to taste
- 1 to 2 sprig tarragon
- 1 pound tomatoes (4 plum tomatoes, or 2 large tomatoes, diced)
- 1 pound dry penne pasta
- Parmesan cheese, grated (optional)
How to Make
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Step 1: Set a large pot of water to boil and salt it.
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Step 2: Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
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Step 3: Cook, stirring occasionally, until corn begins to brown.
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Step 4: Add zucchini and some salt and pepper.
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Step 5: Cook, stirring occasionally, until zucchini begins to brown.
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Step 6: Add onion , green onion and garlic.
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Step 7: Cook, stirring occasionally, until onion softens, about 5 minutes.
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Step 8: Add tarragon and cook for 30 seconds, then tomatoes.
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Step 9: Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
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Step 10: While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
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Step 11: If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
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Step 12: When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese
We hope you enjoy this recipe!
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