Meatless Monday: Pasta with Sweet Corn and Zucchini

Welcome to Meatless Monday, a column in the spirit of the Meatless Monday initiative, which promotes going without meat one day a week to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

Here we'll share favorite recipes submitted by neighbors and local restaurants in which vegetables are the main attraction.

This week, we were inspired by the selection at the Carroll Gardens Greenmarket to prepare this Pasta with Sweet Corn and Zucchini adapted from a similar Diner's Journal recipe. It tastes light and summery, but is more satisfying than a salad.

Pasta with Sweet Corn and Zucchini

Ingredients

Salt and pepper
3 Tbsp extra virgin olive oil, or 2 Tbsp oil and 1 Tbsp butter
1 cup corn kernels (from 2 or 3 ears)
1 cup diced zucchini or summer squash (from 2 or 3 small vegetables)
1 bunch scallions, chopped
1/4 teaspoon minced garlic, optional

1 pound cut pasta, like fusilli.

Method

1. Set a large pot of water to boil and salt it. Put 2 Tbsp oil in a large skillet over medium-high heat and add corn. Cook, stirring occasionally, until corn begins to brown. Add zucchini and some salt and pepper. Cook, stirring occasionally, until zucchini begins to brown.

2. Add scallions and garlic, if desired. Cook, stirring occasionally, until scallions soften and garlic becomes fragrant. Put pasta in boiling water and cook until tender but not mushy, 10 to 15 minutes.

3. While pasta cooks continue to cook sauce. If sauce dries out, add some pasta cooking water, about 1/2 cup at a time. When pasta is done, drain it, toss with sauce and remaining oil or butter, and serve hot.