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    Pasta With Corn, Zucchini and Tomatoes

    Source of Recipe


    List of Ingredients

    3 T extra virgin olive oil or 2 T vegetable oil and 1 T. butter
    1 cup corn kernels (from 2 or 3 ears)
    1 cup diced zucchini or summer squash
    1 medium onion, diced
    tsp minced garlic
    1 or 2 sprigs tarragon
    4 plum or 2 large tomatoes, diced
    1 pound cut pasta, like penne


    Set a large pot of water to boil and salt it.
    Put 2 T oil in 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 onions 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, 7 to 9 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 cup at a time. When pasta is done, drain it, toss with sauce add 1 T butter and serve immediately.

    About 2/3 box of pasta is enough.




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