A light and fresh pasta dish featuring a medley of summer vegetables, including corn, zucchini, tomatoes, and a hint of tarragon.
35 minutes
A light and fresh pasta dish featuring a medley of summer vegetables, including corn, zucchini, tomatoes, and a hint of tarragon.
to taste
to taste
Extra Virgin Olive Oil, divided use
tablespoons
Fresh Corn Kernels, from 2 to 3 ears of corn
cups
Diced Zucchini, from 2 to 3 small squash
cups
Diced Onion, medium, diced
each
Minced Garlic, optional
teaspoons
Tarragon
sprigs
Diced Tomatoes, from 4 plum tomatoes or 2 large tomatoes
cups
Penne Pasta
0 lb
1. Prep Vegetables
Prepare your vegetables by dicing the zucchini or summer squash, onion or shallots, and tomatoes. Strip the kernels from the corn ears and set aside.
2. Boil Pasta
Bring a large pot of water to a rolling boil. Add a pinch of salt and the penne pasta. Cook according to the package instructions until al dente, approximately 10 to 15 minutes, then drain.
3. Brown Corn
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the corn kernels and sauté, occasionally stirring, until they begin to take on a golden color.
4. Cook Zucchini
To the skillet, add the diced zucchini or squash and season with salt and pepper. Continue to cook, stirring occasionally, until the zucchini also begins to brown.
5. Soften Onions
Add the diced onion or shallots and garlic, if using, to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
6. Herb Aroma
Stir in the tarragon leaves and cook for a brief 30 seconds, then incorporate the diced tomatoes.
7. Sauce Simmer
Reduce the heat as the tomatoes start to break down. If the sauce seems too dry, especially with plum tomatoes, gradually stir in about 1/2 cup of the pasta cooking water.
8. Toss Together
Once the pasta is drained, toss it with the vegetable sauce and the remaining 1 tablespoon of olive oil or butter. Adjust seasoning with salt and pepper.
Opt for locally grown, seasonal produce. Heirloom tomatoes, freshly picked zucchini, and basil will impart unparalleled flavor.
Select a high-quality brand of pasta, preferably Italian and made with 100% durum wheat semolina, and cook it al dente.
Season the pasta water generously to infuse the pasta with flavor from the inside out.
Use fresh herbs instead of dried to provide a burst of flavor and aroma, especially fresh basil added at the end.
Use freshly grated hard cheese like Parmigiano-Reggiano or Pecorino Romano for a smoother melt and robust flavor.
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