Meatless Monday: Summer Spaghetti with Tomatoes and Corn
Sweet corn is still abundant at my local farmers market, and tomatoes have begun turning in my garden. So last weekend I decided to make a favorite recipe from my fave cookbook. Summer Spaghetti is a refreshing pasta recipe with a vibrant blend of sweet and savory flavors.
Make sure you use fresh corn cut from the cob. It’s a whole different animal from frozen and canned corn. If you have your own tomato plants, homegrown tomatoes are always best, but if not look in your local store for heirlooms. They generally have a lot more flavor and are usually picked in a riper state than regular, mealy grocery store tomatoes.
The original recipe calls for corn or quinoa pasta, which makes the recipe completely gluten free. DeBoles, a fairly easy-to-find pasta brand, carries corn pasta, which imparts a subtle corn flavor that’s great with fresh corn. Ancient Harvest’s quinoa spaghetti is certified organic and free from GMOs. Also, Tinkyada makes a good brown rice spaghetti.
Because locally made fresh pasta (not gluten free) was available at the farmers market last weekend, I chose to use wheat pasta this time around. If you’re in Salt Lake, and not sensitive to gluten, be sure to find Salty Noodle Pasta Company. They’re at the Downtown Farmer’s Market every other Saturday. Their next appearance at the market will be August 22nd.
If you use oil rather than butter and omit the cheese, this recipe can be vegan.
Summer Spaghetti with Tomatoes and Corn from Vegetarian Cooking for Everyone by Deborah Madison
12 ounces corn, quinoa or regular spaghetti
salt and freshly ground pepper
2 tablespoons corn oil or butter
1 bunch scallions, including half of the greens, chopped
2 cups corn kernels, from 3 ears of corn
1 bell pepper, any color, finely diced
1 jalapeño, seeded and diced
3 tomatoes, halved, seeded and diced
1/2 cup cilantro, chopped
2 ounces queso fresco or feta (I used plain, crumbled chevre. Feta is good too, but it can dominate.)
1 lime, quartered
Cook the pasta in plenty of salted boiling water until al dente. Meanwhile, heat the oil in a large skillet and add the scallions, corn, bell pepper, and chile. Saute over high heat for 3 minutes, then add the tomatoes, most of the cilantro, and a ladle of the pasta water. Season with 1/2 teaspoon salt and a little pepper and turn the heat to low. Drain the pasta, shaking off the excess water. Add it to the vegetables and toss well. Divide among pasta plates, crumble the cheese over the top, and add the remaining cilantro. Serve with a wedge of lime.
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