Pasta with Corn, Zucchini, and Tomatoes

Summer Mélange Pasta with Corn, Zucchini, and Tomatoes is a vibrant and versatile dish that celebrates the fresh flavors of summer produce. Like a delightful ratatouille, this pasta is a delightful mélange of whatever seasonal vegetables you have on hand, creating a flexible and delicious combination that will tantalize your taste buds.

The star ingredients of this pasta dish are sweet corn, crisp zucchini, and juicy tomatoes. The combination of these summer favorites, along with onions, garlic (optional), and tarragon, creates a medley of flavors that come together harmoniously to make this pasta truly delightful. The dish is seasoned with extra virgin olive oil or butter, adding a rich and luscious touch to the vegetables.

With the main ingredients being highly customizable, you can use onions, garlic, or shallots, interchangeably or in combination, according to your preference. Additionally, you can add green beans or fresh lima beans to the mix or even substitute eggplant for zucchini, allowing you to make the most of the seasonal produce available to you.

The beauty of this recipe lies in its simplicity, making it an excellent choice for a quick and wholesome meal during the busy summer days. Whether you’re hosting a summer gathering or craving a taste of the season on your plate, Summer Mélange Pasta with Corn, Zucchini, and Tomatoes is a delightful choice that celebrates the bounty of summer produce in every bite.

MAKES: About 4 servings

TIME: 30 minutes

INGREDIENTS:

• Salt
• 3 tablespoons extra virgin olive oil or 2 tablespoons oil and 1 tablespoon butter
• 1 cup corn kernels (from 2 or 3 ears of corn)
• 1 cup diced zucchini or summer squash (about 5 ounces)
• Freshly ground black pepper
• 1 medium onion or 3 or 4 shallots, finely chopped
• 1/4 teaspoon minced garlic (optional)
• 1 tablespoon chopped fresh tarragon leaves
• 4 plum or 2 large ripe tomatoes, diced
• 1 pound cut pasta, like penne, rigatoni, or fusilli

INSTRUCTIONS:

1. Bring a large pot of water to a boil and add salt.
2. In a large skillet over medium-high heat, add 2 tablespoons of the olive oil or use a combination of oil and butter. Once hot, add the corn and cook, stirring only occasionally, until the corn is dry and begins to brown, which should take about 5 minutes. Add the diced zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini starts to brown.
3. Add the finely chopped onion (and minced garlic if using) to the skillet. Cook, stirring occasionally, until the onion softens, which should take about 5 minutes. Stir in the chopped tarragon and cook for 30 seconds before adding the diced tomatoes. Continue cooking the sauce while you prepare the pasta.
4. Cook the pasta in the boiling water until it is tender but not mushy. If the sauce dries out (which may happen with plum tomatoes), add some of the pasta-cooking water, about 1/4 cup at a time, to slightly thin it without making it too soupy.
5. Once the pasta is done, drain it and toss it with the sauce and the remaining tablespoon of olive oil (or butter if using). Taste and adjust the seasoning according to your preference. Serve immediately.

TIPS:

• For a delightful variation, you can make Pasta with Edamame, Mint, and Pecorino. Swap the corn, zucchini, and tomatoes with 3 cups of edamame (frozen edamame works well), and add 1/2 cup freshly grated or shaved pecorino Romano cheese. Cook the onion in the oil until softened first, then add the edamame and cook for 3 or 4 minutes. Just before tossing the pasta, stir in the mint and pecorino, creating a fresh and flavorful twist on the classic recipe.

Indulge in the bounty of summer with the delightful Summer Mélange Pasta with Corn, Zucchini, and Tomatoes, and savor the vibrant flavors and colors that this dish brings to your table. Enjoy this pasta as a light and wholesome meal that captures the essence of the season in each mouthful.