Thursday, July 16, 2009

Greater Than the Sum: Penne with Corn, Zucchini, and Tomatoes

This one is another dish that's only as good as the veggies you can get your hands on; last night it was transcendent but if you made it with crappy vegetables (in the winter, say) it might not be much fun. It's also endlessly adaptable--I'm guessing most vegetables would do pretty well in this, although the combination in the original isn't something I'd necessarily want to mess with.

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Basically, take the corn off three or so ears--you want about a cup of kernels--and brown them in some olive oil. Then add the zucchini, let it go a few more minutes, and then add the onions and optional garlic. When the onions are softened, you add some diced tomatoes, turn down the heat a bit, and cook the pasta.

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When the pasta's just about done (don't overcook it) throw it in the pan with the veggies, mix, add a bit more olive oil and some of the pasta cooking water if you like, and you're done. Serve with parmesan cheese.

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