Summer Squash and Corn Pasta

[Guest guest]

Summer Squash and Corn Pasta

 

4 to 6 small summer squashes, zucchini, pattypan, etc.

5 to 6 ears sweet corn

1 handful cilantro leaves

2 cloves garlic

2 tbsps. butter

1/2 jalapeno

4 tbsps. water

3 tbsps. olive oil

1 pound fresh, thin fettuccine

salt and pepper

1/2 lemon

 

Cut the squashes into small dice. Cut the corn kernels from the cobs.

Peel and chop the garlic fine and chop the jalapeno fine.

Saute the squash in olive oil until tender and a little brown; season

with salt and pepper. Add corn, garlic, and jalapeno to squash.

Continue cooking a few minutes more.

Finely chop the cilantro, reserving some leaves for garnish. Add the

cilantro, butter, and water to the pan. Taste, and correct the

seasoning.

Boil the fettuccine, add it to the pan, and toss all together. Add a

squeeze of lemon if the corn is very sweet. Serve immediately,

garnished with the reserved cilantro leaves. serves 4.