Celebrate the season with a symphony of garden-fresh flavors.

—Recipes by Chef Steph

INGREDIENTS:

• 2 cobs fresh corn, kernels removed (or 2 cups frozen corn) 
• 1 lb dried pasta (favorite shape) 
• 2 Tbs. olive oil 
• 1 Tbs. unsalted butter 
• 1 shallot, minced 
• 2 cloves garlic, minced 
• 1/2 cup vegetable stock 
• 2 cups cherry tomatoes
• 1 cup diced sweet peppers  
• 1 zucchini, thinly sliced 
• Parmesan cheese 
• Fresh herbs 

DIRECTIONS:

1. Bring a large pot of salted water to a boil. 
2. Add the corn cobs (not the kernels) followed by the pasta. Cook according to the packaging instructions. 
3. Remove the corn cobs and save 1/2 cup of the cooking liquid.
4. Strain the pasta and set it aside. 
5. In the same pan, add the butter and olive oil and warm over medium heat. 
6. Add the minced shallot and minced garlic. Cook for 30 seconds. 
7. Deglaze the pan with vegetable stock.
8. Bring to a boil and cook until the liquid is reduced by half. 
9. Add the corn kernels, diced vegetables, tomatoes, thinly sliced zucchini, and the cooked pasta to the pan. Stir well. 
10. Add a drizzle of the saved pasta cooking liquid to help create a sauce. 
11. Add a large handful of grated Parmesan cheese and stir until it melts. 
12. Top the pasta with salt, fresh herbs, and more Parmesan cheese. 

Serve the Summertime Pasta hot, and enjoy!