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Summer Squash and Corn Pasta

Ingredients
  • 5 to 6 ears sweet corn
  • 4 to 6 small summer squashes (zucchini, scallop, or crookneck)
  • 3 T olive oil
  • salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 red or green jalapeno chile, seeded and minced
  • 1 handful fresh cilantro leaves, chopped
  • 2 T unsalted butter
  • 2 T water
  • 1 pound spinach fettuccine
  • 1/2 lemon
Instructions

Cut kernels from cobs; set aside. In saute pan over medium heat, saute squash in oil until tender and a little brown, about 8 minutes. Season with salt and pepper. Add corn, garlic, and chile to squash. Continue cooking a few minutes more. Add cilantro, reserving some for garnish, butter and water to pan. Taste dish and correct seasonings. While squash is cooking, cook fettuccine in boiling water until al dente. Drain and toss with squash mixture. Add a squeeze of lemon if corn is very sweet. Serve immediately garnished with remaining cilantro. Makes 4 servings.

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