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Looking for a new way to utilize corn this season?  Try it in a pasta!  I added corn to some of the delicious veggies growing in my garden for a healthy and delicious dish. 

Ingredients: 

½ lb Fettuccini

pasta

1 cup corn

4 medium size tomatoes

1 zucchini

1cup mushrooms, sliced

3 ounces fresh mozzarella

¼ cup pine nuts, toasted and chopped

Parmesan cheese (as much as desired, if you are like me, that is a lot!)

3 cloves garlic

½ cup white wine

½ cup basil, chopped

Salt and pepper to season 

Cook your fettuccini according to the package directions.  While the pasta is cooking, sauté the garlic with tomatoes, zucchini, mushrooms, and corn.  Season the veggies with salt and pepper.  As the veggies soften, add the white wine, bring to a boil and then turn burner to low.  Toss the pasta with the veggies, basil, pine nuts, parmesan, and mozzarella.  It helps to add ¼ cup of the pasta liquid to create a creamy sauce. 

This might be my new favorite summer dish.  You can mix it up by adding pesto or substituting goat cheese.  What other ingredients would you add to this dish?