Celebrate the season with a symphony of garden-fresh flavors.
—Recipes by Chef Steph
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INGREDIENTS:
- 2 cobs fresh corn, kernels removed (or 2 cups frozen corn)Â
- 1 lb dried pasta (favorite shape)Â
- 2 Tbs. olive oilÂ
- 1 Tbs. unsalted butterÂ
- 1 shallot, mincedÂ
- 2 cloves garlic, mincedÂ
- 1/2 cup vegetable stockÂ
- 2 cups cherry tomatoes
- 1 cup diced sweet peppers Â
- 1 zucchini, thinly slicedÂ
- Parmesan cheeseÂ
- Fresh herbsÂ
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DIRECTIONS:
- Bring a large pot of salted water to a boil.Â
- Add the corn cobs (not the kernels) followed by the pasta. Cook according to the packaging instructions.Â
- Remove the corn cobs and save 1/2 cup of the cooking liquid.
- Strain the pasta and set it aside.Â
- In the same pan, add the butter and olive oil and warm over medium heat.Â
- Add the minced shallot and minced garlic. Cook for 30 seconds.Â
- Deglaze the pan with vegetable stock.
- Bring to a boil and cook until the liquid is reduced by half.Â
- Add the corn kernels, diced vegetables, tomatoes, thinly sliced zucchini, and the cooked pasta to the pan. Stir well.Â
- Add a drizzle of the saved pasta cooking liquid to help create a sauce.Â
- Add a large handful of grated Parmesan cheese and stir until it melts.Â
- Top the pasta with salt, fresh herbs, and more Parmesan cheese.Â
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