Zucchini, Corn and Tomato “Succotash” Pasta
If you crave a summer pasta full of late summer flavors from the farmer’s market, try this dinner inspired by the southern dish, succotash. This version is served over pasta, but swap out for farro, quinoa, or serve the vegetables plan as a side dish.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35
- Yield: 4 servings 1x
Ingredients
Scale
- 1 1/2 tablespoon extra-virgin olive oil
- 3 large shallots, chopped
- 2 medium zucchini, halved lengthwise, then cut across into 1/4 inch thick half moons
- 2 large stalks of corn, cooked in advance with kernels removed
- 1 pint cherry tomatoes, halved
- 2 large cloves garlic
- 1/2 (ribs and seeds removed for less heat)
- 2 large scallions
- 1/4 cup chopped basil
- OPTIONAL: dairy-free ricotta or vegan parmesan
- OPTIONAL: 1/4 cup pine nuts
- 8 ounces of whole grain or chickpea pasta
- Kosher salt and pepper
Instructions
- Cook pasta according to package directions and drain. Reserve 1 cup pasta water
- Heat oil in skillet over medium heat. Add shallots and zucchini. Season with 1/4 teaspoon salt. Cook for 5 minutes, stirring occasional.
- Add jalapeño, garlic and corn kernels. Cook for 3 more minutes.
- Add tomatoes and scallions. Season with a pinch of salt. Cook until tomatoes start to release their juices. Add 1/2 cup reserved pasta water and pasta (or grain)
- Sprinkle with pine nuts, if desired.
- Serve with dairy-free ricotta or vegan parmesan.