Ingredients
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salt and pepper
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3 tablespoons extra virgin olive oil (or 2 tablespoons oil and 1 tablespoon butter)
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1 cup diced zucchini or 1 cup summer squash (from 2 or 3 small vegetables)
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1/4 teaspoon minced garlic, to taste
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1 -2 sprig tarragon
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4 plum tomatoes or 2 large tomatoes, diced
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1 lb cut pasta (like penne)
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grated parmesan cheese, optional
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1 medium onions or 3 -4 shallots, diced
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1 cup corn kernel (from 2 or 3 ears)
Instructions
- Set a large pot of water to boil and salt it.
- Put 2 tablespoons oil in a large skillet over medium-high heat and add corn.
- Cook, stirring occasionally, until corn begins to brown.
- Add zucchini and some salt and pepper.
- Cook, stirring occasionally, until zucchini begins to brown.
- Add onion or shallots and garlic.
- Cook, stirring occasionally, until onion softens, about 5 minutes.
- Add tarragon and cook for 30 seconds, then tomatoes.
- Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
- While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down.
- If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time.
- When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately with grated cheese if desired.