One Pot Summertime Pasta with Corn and Zucchini

One Pot Summertime Pasta with Corn and Zucchini

The key to this dish is

• 2 cobs fresh corn, kernels removed (or 2 cups frozen corn)

• 1 lb dried pasta (favorite shape)

• salt

• 2 Tbs. olive oil

• 1 Tbs. unsalted butter

• 1 shallot, minced

• 2 cloves garlic, minced

• 1/2 cup white wine or rose

• 1/2 cup vegetable stock

• 1 zucchini, thinly sliced

• Parmesan cheese

• Fresh herbs

Bring a large pot of salted water to a boil. Add the corn cobs (not the kernel) followed by the pasta. Cook according to the packaging instructions. Remove cob and save 1/2 cup cooking liquid. Strain pasta and set aside.

In the same pan add the butter and olive oil and warm over medium heat. Add the shallot and garlic and cook for 30 seconds. Deglaze the pan with the wine and stock. Bring to a boil and cook until the liquid is reduced by half. Add the corn kernels, zucchini, and cooked pasta and stir well. Add a drizzle of the pasta cooking liquid to help create a sauce followed by a large handful of Parmesan cheese. Top with salt, fresh herbs, and more Parmesan cheese.

Makes 4 servings.