warm pasta salad with corn and zucchini

Last year,  I bought a coupon on Amazon Local for a home-cooked Italian meal with Sandra Catena, The Feisty Italian. She came to our old apartment to teach us how to cook the meal. One of the simplest and most delicious courses was the pasta, dressed simply with cubes of mozzarella cheese. The cheese melted in the heat of the spaghetti–a quick and easy version of mac and cheese!  I remembered that when I made this dish. This is a great one dish meatless meal–and it cooked up in about half an hour. To save time, I skipped the fresh corn and used frozen. The oil I didn’t use to fry the zucchini I used to flavor the pasta. Then I dressed it up with mozzarella cheese, a delicious lesson learned from Sandra.

Warm Pasta Salad with Corn and Zucchini (adapted from Skinnytaste.com)

Ingredients
2-4 teaspoons olive oil
4 cups sliced zucchini (2 medium zucchini sliced into 1/2 inch thick rounds)
2 cups fresh or frozen corn kernels (3 ears of corn)
1/2 cup red or yellow onion, thinly sliced
1/2 cup red or yellow sweet bell pepper, thinly sliced
8 oz uncooked pasta
crushed red pepper flakes to taste
1 tablespoon white wine vinegar (I used cider vinegar)
1/3 cup “black Italian olives” (I used kalamata)
1/2 to 1 cup grated mozzarella cheese
8 basil leaves, chopped
Cooking spray
salt and freshly ground pepper to taste

Preparation:

Cook pasta in salted water according to package directions. Drain cooked pasta and set aside.

Spray cooking spray in a large skillet and heat it over medium high heat. You will need to cook the zucchini in two batches. Place the zucchini rounds in a single layer in the skillet. Cook 5 minutes on one side until roasted, then turn and cook again for 5 more minutes. Remove zucchini and set aside. Spray the pan again and put in another layer of zucchini rounds. Repeat.

Remove zucchini and add 2 teaspoons oil to the pan. Add the onion, peppers, and corn. Sauté for 5 minutes. Add the pan-fried zucchini, pasta, pepper flakes, vinegar, olives, cheese, and basil. Sprinkle a teaspoon or two of olive oil. Add salt to taste. Toss. Spoon onto plates and sprinkle freshly ground pepper on top.

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