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Recipes

Meal 1

TAGLIATELLE WITH FRESH CORN & SUMMER SQUASH SAUCE

Author: ANNE @ A SALAD FOR ALL SEASONS

Serves: 4 SERVINGS

Fresh corn, zucchini & yellow squash mingle with onions, garlic, cream, parmesan cheese, nutmeg & fresh herbs to create a unique summer vegetable sauce.

INGREDIENTS

  • 8 ounces of tagliatelle

  • 3 zucchini or yellow squash grated, about 4 cups (I used 2 zucchini & 1 yellow squash)

  • 2 ears of corn, kernels cut from the cob

  • 1 medium onion, diced

  • 4 cloves of garlic, minced

  • 1 cup of grated parmesan cheese

  • ¾ cup of cream

  • ½ cup of vegetable stock

  • 2 Tablespoons of olive oil

  • 2 Tablespoons of butter

  • ¼ teaspoon of freshly grated nutmeg

  • 1 Tablespoon of chopped fresh herbs (I used parley & chives)

  • salt & pepper to taste

INSTRUCTIONS

  • Heat the olive oil and butter in a large sauté pan.

  • Add the onions and sauté until soft, about 5 minutes.

  • Add the garlic and sauté another 30 seconds.

  • Add the corn and continue to sauté until the corn is tender and lightly browned about 10 minutes.

  • Add the grated squash, mix and cook on medium high until the water rendered by the squash evaporates.

  • Sprinkle with about a teaspoon of salt and a few grinds of freshly cracked pepper.

  • Add the vegetable stock and cream and stir to combine.

  • Add the nutmeg and stir to combine.

  • Add the cup of grated parmesan cheese.

  • Continue to cook on medium heat until the sauce thickens.

  • Cook the pasta according to package directions.

  • Drain, reserving a cup of the pasta water.

  • Add the pasta to the sauce and stir to combine.

  • If the sauce is too thick, add a bit of the pasta water to thin it out a bit.

Sprinkle with the fresh herbs, and some extra grated cheese and serve immediately.

http://www.asaladforallseasons.com/tagliatelle-with-fresh-corn-summer-squash-sauce/