Sweet Corn and Zucchini Pasta

by Jami Floyd

Everything but the kitchen sink! Use six items from your CSA box.

Ingredients

1 Small Red Onion

2 T. Butter

1 T. Olive Oil

1 Clove Garlic

1 Jalapeno

2 Medium Zucchini

4 Ears Corn

1 Pound Rigatoni

Salt

Pepper

Chives

Step 1. 

Bring large pot of salted water to boil.

Step 2.

While waiting for the water to boil. Cut zucchini into 1/2-inch cubes.  Place in colander and salt with 1 teaspoon salt.  Allow to sit and drain for 15 minutes.

Step 3.

Cut corn off the cobs into a large bowl.  Scrape the cobs with the back of a large chef’s knife into the bowl.  

Step 4. 

Preheat 12 inch skillet on medium heat.  Add butter and olive oil.

Step 5.

Add pasta and cook until al dente.

Step 6.

Cut the onion in half and slice thinly.  Finely dice jalapeño and garlic.

Step 7.

Saute onion and jalapeño until soft (about 4 minutes).  Then add garlic and cook for one minute.

Step 8.

Add salted, drained zucchini to skillet and cook on medium until just beginning to soften.  Add salt and pepper to taste.

Step 9.

Add corn to skillet, raise the temperature to medium high, and cook until corn just begins to caramelize at the edges of the pan.  Add 1/2 cup pasta water to skillet and deglaze the pan.

Step 10.

Drain pasta and add to the large bowl that you used to cut the corn.

Step 11.

Pour sautéed vegetables from skillet into the bowl and mix.

Step 12.

Sprinkle 2 T. chopped chives over bowl and serve with grated romano cheese.

Helpful tips: Be sure to scrape all of the milk from the corn cobs after removing the corn.