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Summer Pasta

Created by dienia b on June 20, 2015

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

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