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.
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.
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.
