Rotelle with Zucchini and Corn (and FETA)

Feta is probably one of my most favorite things, period.  Cheese in general, but definitely feta.  It's a problem, just not for me.  The pictures in this post will NOT accurately reflect this obsession, because, let's face it, you'd think I was crazy-pants.  I'm not, I just love my feta!

I've made this recipe a handful of times over the years and I love it every time.  It's quick, easy, and with a minor use of feta, cheap!  The original recipe came from Food Network.  I have tweaked it as it's a bit more work than it should be.  I don't think there is enough corn or zucchini for a full pound of pasta, and I don't find the reserved pasta water necessary.  I do quite enjoy the recipe and love it for a summer meal, especially if you can find fresh, local produce.

Rotelle with Zucchini and Corn

Ingredients

1/2 lb rotelle/rotini pasta or any spiral shape-elbows would be just fine-HAVE FUN with it!

2 tablespoons olive oil, divided

2 ears corn, cut from cob

2 medium zucchini, sliced in half moons

1 teaspoon dried oregano

1 cup low sodium chicken broth or stock

1/2 cup garlic simmer sauce or 1/3 cup roasted garlic cloves*

2 tablespoons parsley, freshly chopped

salt and pepper, to taste

crumbled feta

Cook pasta one minute less than package instructions.  Drain but do not rinse.

Heat 1 tablespoon of oil in large skillet or shallow dutch oven on medium heat.  Add corn and saute until just colored, about 7 minutes.  Put the corn in a bowl and set aside.

Add remaining 1 tablespoon of oil to pan.  Add sliced zucchini.  Let cook on one side until slightly browned, then turn to cook on the other side.  

Add oregano and cook for 1 minute.  Add the corn, broth, and garlic sauce.  Let simmer for 5-10 minutes, or until most of the liquid is evaporated.  Add pasta and toss.  Sprinkle parsley and add salt and pepper to taste.  Serve with crumbled feta.

*Ok, so the garlic.  It seems complicated, and it could be.  The original recipe calls for 1/3c roasted garlic cloves.  Since I make my own garlic oil, I planned on using those cloves, as I save them with some oil for any future use. Side note-this is why I love oil, it preserves things nicely-which is why I will probably never fully give up oil or butter in my life.  I have previously used a garlic paste that can be purchased at Willams-Sonoma.  Unfortunately, the closest one to me is over an hour and I never plan that well with my meals.  I have found a wonderful substitute, from Trader Joe's.  It's a garlic clove simmer sauce.  

I haven't used it with anything but this recipe, but it does the trick.  I know that even with as prevalent as they are, TJ's are not to be found everywhere *cough HAWAII cough.*  So hopefully you can find something similar in your area.