Summer Spaghetti with Corn and TomatoesPosted: April 21, 2010
I love this recipe. Not only is this dish beautiful to look at, it is delicious and healthy, as well. This dish is perfect for summer because it’s not too heavy and it is bursting with fresh flavors, but it is also good anytime of the year. Frozen corn works perfectly well when fresh is not available. I like to use the corn spaghetti (which I get at the health food store) instead of regular spaghetti. Sometimes I usually make a few changes to the recipe based on what ingredients I have on hand. I crumbled a little goat cheese (instead of feta or queso fresco) over the top right before serving.
Summer Spaghetti with Corn and Tomatoes
12 ounces corn-flour or regular spaghetti (be sure not to overcook)
salt and freshly ground pepper
2 tablespoons corn oil or butter
1 small onion, quartered and sliced
2 cups corn kernels, from 3 ears of corn
1 bell pepper, any color, finely diced
1 jalapeno, seeded and diced
1 yellow squash, diced
3 tomatoes, halved, seeded and diced
1/2 cup cilantro, chopped
2 ounces queso fresco, goat cheese, or feta
Cook the pasta according to directions on the package. If using corn pasta, take care not to overcook it.
Meanwhile, heat the oil in a large skillet and add the onion, corn, bell pepper, and chile. Saute over high heat until softened, about 3 minutes, then add the diced squash. Saute, stirring often, until the veggies are all tender. Add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with 1/2 teaspoon salt and a little pepper and turn the heat to low. Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. Divide among pasta plates, crumble the cheese over the top, and add the remaining cilantro.
Original Recipe Source: “Vegetarian Cooking For Everyone” by Deborah Madison