This pasta is at once sweet and spicy, getting it’s hit from some jalapenos and red pepper flakes (the latter of which were not in the original recipe but I thought it rather prudent to add them in) and it’s sweetness from the corn and zucchini.  It’s a meal so simple and fresh flavored that you’ll swear you’re eating summer.

Ingredients of Alice waters’s summer squash and corn pasta

  • 4 to 6 small summer squashes (I used a farmer’s market mix of pattypan and zucchini), chopped small
  • 5 to 6 ears sweet corn (or 1 lb frozen corn)
  • 1/4 cup cilantro leaves, chopped
  • 2 cloves garlic
  • 1 tbsp butter
  • 1 jalapeno pepper, minced
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 lb pasta
  • salt and pepper, to taste
  • 1 lemon

Also Read: Undhiyu (kathiyawadi Receipe)

Directions of Alice waters’s summer squash and corn pasta

  1.  Cut the squash into small dice. Cut the corn kernels from the cob. Peel and finely chop the garlic and jalapeño pepper. Bring a large pot of salted water to a boil.
  2.  Heat the olive oil in a large non-stick pan. Sauté the squash in olive oil until it is tender and a little brown. Season with salt and pepper. Add the corn, garlic, jalapeño pepper and red pepper flakes to the squash. Cook for a few more minutes.
  3.  Finely chop the coriander. Add the coriander and butter to the pan. Taste and season properly.
  4. Boil the pasta, add it to the pan and mix well. Squeeze the value of a lemon juice over the pasta.
  5. Serve immediately.

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