This is the pasta for that time in the summer when you have lots of vegetables – zucchini, tomatoes, corn. You could also sub in other veggies like summer squash, peppers, even broccoli. I tried cooking the pasta in veg broth and am really happy with the results.
Ingredients:
2 cups of well-flavored vegetable or chicken broth – I used veg broth that was made from parsley, tomatoes, mushroom stems, and onions
8-9 ounces your choice of pasta
1 pint of cherry tomatoes or about 2 cups of chopped tomatoes
1 tablespoon butter
1 tablespoon olive oil
1 medium zucchini, cut into quarters long ways and chopped, about 2 cups
1 1/2 cups corn kernels, thawed frozen or cut from about 2 ears of fresh corn
Salt & pepper to taste
A few shakes of red pepper flakes (optional)
2-4 ounces fresh mozzarella ripped into pieces
Pour the vegetable broth into a saucepan that’s at least 4 quarts and has a lid. Add 1/2 cup water and bring to a boil. When it’s boiling add the pasta and about 2 teaspoons salt. Bring to a boil then cover and simmer until the liquid is absorbed and the pasta is al dente, about 15 minutes. You might need to add a bit more water.
Put the olive oil and butter into a wide deep skillet and heat. Add the cherry tomatoes and cover and cook until the tomatoes are softened. If they don’t burst on their own help them along by mashing them with the back of a wooden spoon or potato masher. Add the zucchini and season with salt & pepper and red pepper flakes if using. Stir well and cook until the zucchini is starting to soften. Add the corn. If using frozen you only need to cook it long enough to heat the corn, 2-3 minutes. If using fresh cut off the cob cook a bit longer, 5-10 minutes. By this time the pasta should be done so add it. If it sticks to the bottom of the cooking pot add a few tablespoons of water and cover and let sit a few minutes to loosen. Mix well, then add the mozzarella and toss some more. Taste to make sure it’s seasoned as you like and serve.