Zucchini Pasta With Sungold Tomatoes Corn And Sunflower Seeds Recipes

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PASTA WITH CORN, ZUCCHINI AND TOMATOES



Pasta With Corn, Zucchini And Tomatoes image

The two things I love most about this dish of summer vegetables and pasta are the crunch of the corn against the tenderness of the pasta and the fact that I cannot seem to settle on a combination of flavorings that I think is best. Chile powder, a little bit of cayenne, perhaps some cilantro are all excellent choices. But with pasta this seems too heretical even for a culinary atheist like me, so I usually go in a tamer direction: a suspicion of garlic with some fresh tarragon or basil. It is flexible not only in its flavorings but in its ingredients. You can use onions, garlic or shallots, singly or in combination; add string beans (or even fresh limas) to the mix; substitute eggplant for the zucchini. Think of it as a delicious mélange of whatever is on hand.

Provided by Mark Bittman

Categories     easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt and pepper
3 tablespoons extra virgin olive oil, or 2 tablespoons oil and 1 tablespoon butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 medium onion or 3 or 4 shallots, diced
1/4 teaspoon minced garlic, optional
1 or 2 sprigs tarragon
4 plum or 2 large tomatoes, diced
1 pound cut pasta, like penne

Steps:

  • Set a large pot of water to boil and salt it. Put 2 tablespoons oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.
  • Add onion or shallots and garlic if you are using it. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tarragon and cook for 30 seconds, then tomatoes. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.
  • While pasta cooks continue to cook sauce, reducing heat when tomatoes begin to break down. If sauce dries out (with plum tomatoes, this is likely), add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve immediately.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 11 grams, Carbohydrate 101 grams, Fat 16 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 661 milligrams, Sugar 8 grams, TransFat 0 grams

ZUCCHINI PASTA WITH SUNGOLD TOMATOES, CORN AND SUNFLOWER SEEDS



Zucchini Pasta with Sungold Tomatoes, Corn and Sunflower Seeds image

Making zucchini pasta is simple, but there are some rules to keep in mind. Green or yellow gold bar zucchini are better to use than the yellow, pear-shaped variety. Zucchinis are firmer skinned and more cylindrical than other squashes, which works well in a mandoline. Be sure to squeeze out as much water as possible with a cheesecloth or kitchen towel or the zucchinis will leach a puddle of water onto the serving plate after salting. To dress the pasta, a combination of olive oil, lemon juice and basil leaves works just as well. This dish is served with Sungold tomatoes and corn to add sweetness, and sunflower seeds for crunch.

Provided by Jeff Schwarz And Greg Kessler

Categories     quick, main course, side dish

Time 20m

Yield 4 Servings

Number Of Ingredients 9

4 medium zucchinis, cut into 3-inch cylinders
1 cup cherry tomatoes (preferably Sungold), halved
Kernels from 1 ear of corn
1/3 cup raw sunflower seeds
1 pound cooked lobster (optional)
1/3 cup extra virgin olive oil
1/4 cup fresh lemon juice
1 cup basil leaves
Salt to taste

Steps:

  • Place one zucchini cylinder in a spiral mandoline, and firmly hold the mandoline in place while spinning the zucchini through the blade. Repeat with the remaining zucchini pieces.
  • Wrap the zucchini ribbons in cheesecloth and squeeze out any excess water. Discard the water, and place the dry zucchini ribbons in a large bowl.
  • Add the tomatoes, corn and sunflower seeds to the zucchini.
  • If using lobster, dice the meat into 1-inch chunks, reserving some claws for garnish, and add it to the bowl.
  • Mix in the olive oil, lemon juice and most of the basil leaves.
  • Add salt to taste, garnish with the remaining basil leaves and the lobster claws if using, and serve.

ZUCCHINI, CORN, AND TOMATO COMBO



Zucchini, Corn, and Tomato Combo image

nice side dish with burgers or a steak...you really can add any veg..or drained can of black beans also in this recipe.....

Provided by andypandy

Categories     Corn

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

16 ounces fresh corn or 16 ounces frozen corn kernels
1 medium onion, chopped
1 clove garlic, chopped
1/2 medium red bell peppers or 1/2 medium green bell pepper, chopped
2 tablespoons bacon fat
3 large tomatoes, fresh chopped (use plum they are meatier.)
3 medium zucchini, cut into 1/4 inch slices
1 teaspoon sugar
1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • Cook and stir onion and garlic and bell pepper in the bacon fat until tender.
  • Stir in all remaining ingredients.
  • Heat until boiling.
  • Simmer until vegies are tender about 10 minutes.
  • When chopping the peppers, tomatoes, and zucchini, try to keep them all in nice big bite size fork pick up pieces-- Can really make the same chopping smaller and serving raw as a salsa with a using fresh lime juice.

Nutrition Facts : Calories 112, Fat 1.4, SaturatedFat 0.2, Sodium 220.8, Carbohydrate 24.7, Fiber 4.7, Sugar 8.4, Protein 4.8

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