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Fresh Rigatoni with Zucchini and Corn MICHAEL SYMON

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A tasty dish you could whip up in just five minutes!

ingredients
FRESH RIGATONI WITH ZUCCHINI AND CORN
1/2 cup olive oil
1 pound zucchini (stems removed, quartered)
3 cloves garlic (peeled, minced)
3 cups fresh corn (shucked and cut off the cob)
1 pound fresh rigatoni
1/2 cup fresh basil (leaves only, roughly chopped)
1/3 cup Parmesan cheese (freshly grated, plus more to garnish)
Kosher salt and freshly ground black pepper (to taste)
chili flakes (to taste)

directions
Bring a large pot of salted water to a boil. Drop the fresh rigatoni into the boiling water and cook until pasta begins to float, about 2-3 minutes.
In a large saute pan, over high heat, warm the olive oil and add the zucchini. Season with salt and pepper to taste. Shake the pan to ensure zucchini is in one even layer. Cook until softened and beginning to brown, about 2 minutes.
Stir in the garlic and corn. Cook for another 1-2 minutes, mashing the corn and zucchini slightly with the back of a wooden spoon to release some juices.
Drain pasta and add the pasta to sauce along with the 1/3 cup of the pasta water and toss to combine. Remove saute pan from the heat, stir in the Parmesan cheese, chili flake and basil. Finish with a drizzle of olive oil and more Parmesan if desired.

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