This pasta and its medley of summer vegetables is the perfect dish to make with the fresh ingredients in your Muck Box!
Salt and pepper
3tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1cup corn kernels (from 2 or 3 ears)
1cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1medium onion or 3 or 4 shallots, diced
¼teaspoon minced garlic, optional
1 or 2sprigs tarragon
4plum or 2 large tomatoes, diced
1pound cut pasta, like penne
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.
August 14, 2020 Nice light, veggie-filled dish. I didn't follow the recipe exactly but used it as a base. I didn't really measure anything. I omitted the corn, used zucchini & yellow squash, onions, green peppers, garlic. I used tomatoes that I had on hand. I did not have tarragon so I used basil and marjoram in its place. Sprinkled freshly grated parmesan on top. Very flexible dish to change up as you wish.