Tag: fresh vegetables

Ingredients

• 1 package fresh or dried spaghetti (can sub fettucine, penne or tagliatelle)
• 3 tablespoons extra virgin olive oil
• 1 small to medium garlic bulb
• 4 cups cherry tomatoes, halved
• 1 medium zucchini, sliced into ribbons
• 1 or 2 ears of corn, husked
• 1/2 teaspoon sea salt
• 1/4 cup fresh mint or basil leaves, torn
• Freshly ground black pepper, to taste
• ½ cup shaved Parmigiano-Reggiano cheese

Instructions

1. Preheat oven to 400 degrees.
2. Shave off ¼” of the top of garlic bulb and peel away the outer layers of the garlic bulb skin. Drizzle with extra virgin olive oil and wrap in foil. Roast for 45 minutes up to one hour and let cool. Squeeze out the garlic bulbs, slice or mash, and place in a bowl to the side.
3. Bring a pot of water to a boil (you can add a teaspoon of sugar and milk to the water if you like sweeter corn), and add the corn, bringing water back to a boil (about 5-7 minutes.) Once water is back to a boil, remove the corn ears. Let cool, shave off kernels and set aside.
4. Cut zucchini in half lengthwise and then cut in half again into quarters. Shave zucchini into thin ribbons and set aside.
5. In another large pot, bring salted water to a boil. Cook pasta according to package directions until al dente. Drain; place pasta in a large serving bowl.
6. While pasta cooks, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add zucchini to pan; and sauté for 5-7 minutes until soft and cooked through, stirring often. Add cooked corn kernels and roasted garlic and sauté together for another minute or so.
7. Add 2 tablespoons of olive oil to the pan along with tomatoes and ½ teaspoon salt; cover and cook 4-6 minutes. Add tomato-garlic-corn mixture to the cooked pasta; toss to combine. Top with torn mint or basil leaves, shaved Parmigiano-Reggiano cheese and freshly ground black pepper.

Notes