Summer Spaghetti with Corn and Tomatoes (recipe)

[Guest guest]

I love this recipe. I usually add zucchini or yellow

squash to this and crumbled goat cheese on top. You

can find corn spaghetti in health food stores or

sometime in regular grocery stores, esp. if they have

a gluten-free section.

 

Summer Spaghetti with Corn and Tomatoes

 

12 ounces corn -flour or regular spaghetti

salt and freshly ground pepper

2 tablespoons corn oil or butter

1 bunch scallions -- including half of the greens,

chopped

2 cups corn kernels -- from 3 ears of corn

1 bell pepper, any color -- finely diced

1 jalapeno -- seeded and diced

3 tomatoes -- halved, seeded and diced

1/2 cup cilantro -- chopped

2 ounces queso fresco or feta

1 lime -- quartered

 

Cook the pasta in plenty of salted boiling water until

al dente. Meanwhile, heat the oil in a large skillet

and add the scallions, corn, bell pepper, and chile.

Saute over high heat for 3 minutes, then add the

tomatoes, most of the cilantro, and a ladle of the

pasta water.

Season with 1/2 teaspoon salt and a little pepper and

turn the heat to low. Drain the pasta, shaking off the

excess water. Add it to the vegetables and toss well.

Divide among pasta plates, crumble the cheese over the

top, and add the remaining cilantro. Serve with a

wedge of lime.

 

 

 

 

 

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