In Germany corn is mostly used as animal feed and for producing energy. Only a small part of corn is used for human consumption. This year we have a great summer, but less rain than usual has effects on the crop. The corn still has to grow so I used some canned corn for
Pasta With Corn, Zucchini And Tomatoes
All the flavours of the fresh vegetables shine through, tarragon gives a nice taste of anise. A great summer pasta dish.
Pasta With Corn, Zucchini And Tomatoes
Yield: 3 servings
Pasta With Corn, Zucchini And Tomatoes is a great summer pasta dish.
Ingredients:
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
175 grams corn kernels from 2 or 3 ears; Ulrike: 250 grams
290 grams diced zucchini or summer squash; from 2 or 3 small vegetables
1 medium onion or 3 or 4 shallots, diced, about 110 grams
¼ teaspoon minced garlic, optional
salt
pepper, freshly ground
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced; about 600 grams
Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a 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 onion or shallots and garlic if you are using it. 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 but not mushy, 10 to 15 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 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.
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You have corn for sweetness, tomatoes for acidity and zucchini for green; you have a wonderful dish made.
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