Angel hair pasta with zucchini and corn

At the beginning is spring I love zucchini and eat it often till we get into summer and it becomes too much. I use zucchini in both sweet and savory dishes starting from breakfast to main course to dessert. One of the easiest ways to eat zucchini is in a pasta where the flavor and texture of the zucchini is intact. I julienne the zucchini using a mandoline into long thin strips and then I toss it with angel air pasta or linguine or spaghetti to keep the long thin strand theme going. To add a little crunch and sweetness, fresh corn is a nice addition and some grape tomatoes for color and acidity.

Angel hair pasta with zucchini and corn

1/2 lb angel air pasta

2 medium sized zucchini 

2 ears of fresh corn 

1/4 pint grape tomatoes, cut into two
1 tablespoon finely minced garlic

1/4 cup finely chopped fresh parsley
1 1/2 tablespoon extra virgin olive oil

1 teaspoon kosher salt or to taste

a few grinds of fresh black pepper
Parmesan cheese to serve

1.  Use a mandoline to julienne the zucchini lengthwise into thin strips. If you don't have a mandoline, slice the zucchini lengthwise into 1/8 inch thick slices. Then stack the slices and cut them into thin strips.

2.  Remove the husk from the corn and scrape off the kernels. The best way to do this is to place the cob with the narrow end in a shallow bowl and hold on to the stem with one hand. Using a chefs knife, scrape the cob from top to bottom and the corn will collect in the bowl with little or no mess.

3.  Bring a large pot of salted water to a boil while you cook the zucchini and corn.

4.  In a large skillet, heat olive oil over medium heat. Add the minced garlic. When the garlic begins to sizzle, add the corn and saute for 2 to 3 minutes. Then add the zucchini, tomatoes, salt and pepper. Saute for another 2 to 3 minutes till the zucchini and corn and cooked but not soggy. Turn down the heat and cook the pasta.

5.  Add the pasta to the boiling water and cook for 3 minutes till al dente.

6.  Drain and add the pasta to the skillet with the zucchini and corn. Toss well. Check the seasoning. Sprinkle with fresh parsley and serve with a generous grating of parmesan cheese.

Serves 4