Summer squash & corn pasta

4 Servings

Ingredients

QuantityIngredient
5smallsSummer squash
Zucchini, scallop, crookneck
(4 to 6)
5Ears of corn
2Cloves garlic
½Jalapeno pepper
3tablespoonsOlive oil
Salt and pepper
1Handfulfresh cilantro leaves
2tablespoonsUnsalted butter
4tablespoonsWater
1poundsFettucini -- fresh thin
½Lemon

Directions

Cut squash into small dice. Cut kernels from cobs. Peel and chop garlic fine. Chop jalapeno fine. Saute the squash in the olive oil until tender and a little brown; season with salt and pepper. Add the corn, garlic and jalapeno to the squash. Continue cooking a few minutes more. Finely chop the cilantro, reserving some leaves for garnish. Add the cilantro,butter and water to the pan. Taste and correct the seasoning. Boil the fettucini, add it to the pans and toss all together. Add a squeeze of lemon juice if the corn is very sweetServe immediately, garnished with the reserved cilantro leaves.

Recipe By : Alice Waters, Chez Panisse: Vegetables (1996)