• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Summer Squash and Corn Pasta

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 5 sm Summer squash
  • Zucchini, scallop,
  • -crookneck (4 to 6)
  • 5 Ears of corn
  • 2 Cloves garlic
  • 1/2 Jalapeno pepper
  • 3 tb Olive oil
  • Salt and pepper
  • 1 Handful fresh cilantro
  • -leaves
  • 2 tb Unsalted butter
  • 4 tb Water
  • 1 lb Fettucini; fresh thin
  • 1/2 Lemon


Cut squash into small dice. Cut kernels from cobs. Peel and chop garlic
fine. Chop jalapeno fine. Saute the squash in the olive oil until tender
and a little brown; season with salt and pepper. Add the corn, garlic and
jalapeno to the 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. Boil the fettucini,
add it to the pans and toss all together. Add a squeeze of lemon juice if
the corn is very sweet Serve immediately, garnished with the reserved
cilantro leaves.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?