Southwestern Pasta ~

Continuing here in Boston with the hot, hazy and humid weather...  I won't complain because we had a very harsh winter and this weather is much preferred.

Although it's tough to be standing in the kitchen, let alone cooking for any length of time.  So it's quick meals for me this week.  But, that doesn't stop me from looking for tasty ones.  This dish was inspired by the Roasted Corn and black bean salsa I make.  I love the flavors of that and thought I could turn an easy pasta dish with a few tweaks.

And does this look like a 20 minute dish?

 

I had all of the ingredients on hand, but a quick trip to the farmer's market is all it would take if I didn't.  All fresh produce in the summer here, is such a nice gift to us New Englanders.

Here's the (sort of) recipe:

12 ouces of spaghetti (I use Barilla)
1 medium zucchini, halved length-wise and julienned
2 medium tomatoes, diced
1/2 medium red onion, thinly sliced
1 ear of fresh corn, cooked and shucked (I always have leftovers in my fridge in the summer)
2 cloves of garlic, minced
1/2 cup of dry white wine
1 Tablespoon Kosher salt
1/3 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon of red pepper flakes
1 lime, juiced

Start cooking your pasta in a large pan filled with salted water as directed.  When it's done, save about a cup of cooking liquid and drain. I use a 6 quart Dutch Oven. 

In a large skillet on medium heat, add olive oil.  Making sure your oil is nice and hot, add the red onion.  Stir and cook until soft, about 2-3 minutes.  Add zucchini and turn to medium high heat.  Let zucchini cook for about 2 minutes on each side.  Add corn, garlic, cumin and stir well.  Remove pan from heat.  Add diced tomato, salt, pepper, red pepper flakes, and lime juice, stir.  Cover and let sit for about 5 minutes. At this point, check and see if you need a little pasta water and add if needed.  When pasta is cooked, place on a large platter.   Top with vegetable mixture. Voila, get out of the kitchen quicky and take this delicious dish with you.  A loaf of crusty bread and dinner is easy and done in less than 20 minutes.

It was too hot for me to think of cheese, but a nice Southwestern blend sprinkled on top would be nice too.  And next time I make this dish, I'll add a handful of chopped cilantro to the finished dish!

I made this dish meatless, but leftover grilled chicken or pork added to the skillet would be another great addition.

Enjoy ~