IAi??was at Whole Foods after work in early July and saw a huge pile of delicious looking white corn – in season and on sale? You got me! So I bought three husks not yetAi??knowing what I was going to do with it.Ai?? I don’t cook corn very often and the truth is my husband is not a big fan of it unless its cooked on the grill.Ai??I looked at several recipes online but nothing reallyAi??caught my eye.Ai??Creative juices flowing,Ai??I was rumbling through my fridge and found a zucchini from my father-in-law’s garden – Aha! Perfect! And so my summer pasta recipe was born.
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Ingredients:
2 Tablespoons – Mint
2 Tablespoons – Basil
1/2 Yellow Onion – Sliced
1/2 CupAi??- Parmesan Cheese
1 Large – Zucchini
3 Small Husks – White Corn
1/2 Cup – Heavy Cream
3 Tablespoons – Olive Oil
1/2 lbl – Penne or Linguine Pasta
Salt and Pepper to taste
Directions:
Boil pasta until it’s al dente. 2-3 minutes less then the recommended length of the packaging.
Meanwhile, take the corn off the husks and saute the kernels withAi??1 tablespoon of olive oilAi??on medium heat for about 5 minutes. Take the corn outAi??of the pan.Ai?? In the same pan sauteAi??the onion for 2-3 minutes in another tablespoon of olive oil.Ai?? Add zucchini and cook with onion until slightly tender.Ai?? Add the corn back to the pan and cook all vegetables together for anotherAi??3 minutes adding salt and pepper to taste.Ai?? Add the cooked pastaAi??to the pan with a cupAi??of pasta water, 1 tablespoon of olive oil, mint, basil and 1/2 of the cheese.Ai?? Cook forAi??2 more minutes mixing all of the ingredients.Ai??Add cream, another 1/2 of cup of pasta water, the remaining cheese and let the sauce reduce for another 2-3 minutes.Ai?? Remember to salt and pepper to taste!
Oh, and I am happy to report – my husband loved it!