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
- 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.
- 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.
- Finely chop the coriander. Add the coriander and butter to the pan. Taste and season properly.
- Boil the pasta, add it to the pan and mix well. Squeeze the value of a lemon juice over the pasta.
- Serve immediately.
