recipe review - summer spaghetti with corn and tomatoes

[Guest guest]

i made this recipe i got out of the files (posted by

laura) tonight and we really liked it. i used the

corn spaghetti (got at the health food store). i made

a few changes based on what ingredients i had on

hand....i used thinly sliced red onion instead of

scallions and i left out the bell pepper. i also

added some minced garlic and chopped squash (pattypan

and crookneck from my garden) and more jalapeno. i

crumbled a little goat cheese over the top right

before serving. i will definately make this again!

 

 

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.

 

Source:

" Vegetarian Cooking For Everyone " by Deborah Madison

Copyright: " 1997 "

 

 

 

 

 

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