Recipe: Summer Squash and Corn Pasta

SUMMER SQUASH AND CORN PASTA

4 to 6 small summer squashes (zucchini, pattypan, etc.), diced small
3 tbsp. olive oil
salt and pepper
5 to 6 ears sweet corn (cut kernels from cobs)
2 cloves garlic, finely chopped
1/2 jalapeno pepper, finely chopped
1 handful cilantro leaves, finely chopped (reserve some leaves for garnish)
2 tbsp. butter
4 tbsp. water
1 pound fresh, thin fettuccine, cooked, drained
1/2 lemon (optional)

Saute the squash in olive oil until tender and a little brown; season with salt and pepper.

Add corn, garlic, and jalapeno to squash. Continue cooking a few minutes more.

Finely chop the cilantro, reserving some leaves for garnish. Add the cilantro, butter, and water to the pan. Taste, and correct the seasoning.

Add the cooked fettuccine to the pan, and toss all together.

Add a squeeze of lemon if the corn is very sweet. Serve immediately, garnished with the reserved cilantro leaves.

Servings: 4