Wednesday, September 10, 2008

Zucchini and Corn Summer Pasta

Usually I just don't put things I throw together in on this blog - but this one was so tasty, fast, (and healthy!!) that I couldn't resist. We have so many zucchinis from the garden this year, and I've been trying to figure out a way to use them all. This would be fantastic with a nice crisp white wine. If the overall fat content scares you, it is mostly monounsaturated fat, but could be reduced by reducing the amount of olive oil. Enjoy!

Zucchini and Corn Summer Pasta


1 medium zucchini, chopped into large chunks
1 corn on the cob (already cooked, great for leftover corn), kernels taken off cob
1/4 large sweet onion (like vidalia), sliced
3 cloves garlic, chopped
2 TBSP extra virgin olive oil, plus extra for a drizzle on pasta
1/4 pounds whole wheat spaghetti
Salt and Pepper
Parmesan Reg. to sprinkle over top


Cook pasta according to directions, set aside and keep warm
In a large skillet, add 2 tbsp olive oil and warm until there's a sheen on the oil
Add onion, let soften for 2-3 minuts
Add garlic, cook until fragrant
Add zucchini, salt and pepper to taste and cook until about halfway tender (a couple of minutes)
Add corn near the end and cook through until all is warm and zucchini is tender.
Drizzle warm pasta with a touch of olive oil.
Toss vegetables with pasta.
Grate some parm over the top just to get a bit of the nutty flavor


Servings: 2 (but pretty large, you could stretch to 3 if you want)
WW Pts - 8 (not including parm sprinkle, add extra depending on how much you grate over pasta)
Nutritional Info - Calories: 356, Fat 14.9g (sat: 2.1, monounsat: 10g, poly, 7g), Fiber: 10g, Sodium: 16.8mg, Carbs: 54g, Protein: 10g
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1 comment:

What's Cookin Chicago said...

Ohh, what a great meatless dish! I'm always on the look out for more of those :)