Recipe for penne with fresh tomato sauce, zucchini, and corn

Sally Pasley Vargas for the Boston Globe

Serves 4

Salt and pepper1pound regular or whole-wheat penneOlive oil (for sprinkling)2cups tomato sauce2ears fresh corn, kernels removed from cobs6leftover zucchini cakes, broken into pieces3tablespoons chopped fresh basil

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring often, for 8 minutes or until it is tender but still has some bite. With a heatproof measuring cup, remove ½ cup pasta cooking water. Drain the pasta but do not rinse it; transfer to a bowl. Sprinkle with olive oil and toss well.

2. Meanwhile, in a deep skillet, heat the tomato sauce just until bubbling at the edges. Add the corn, zucchini cakes, ¼ cup pasta cooking water, and the pasta. Toss gently but thoroughly. Sprinkle with basil. Sally Pasley Vargas



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