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.
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
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.