Pasta With Corn, Zucchini And Tomatoes

This was DELICIOUS! I did make some changes tho. First and foremost I used a HALF a pound of pasta. As written it would be WAY too much pasta!! I used 3 ears of corn + 1 medium onion + 3 tomatoes + half of a large zucchini (should have used it all) and about 3 cloves of garlic. I also substituted fresh basil as the herb. I also added bacon (6 slices cooked and crumbled) on top of each dish along with a generous sprinkling of parmesan. I will definitely make this again. Family all LOVED it.

This was good with ingredients from our CSA box - so everything was very fresh. No zucchini so used yellow hooked squash and it worked well. I topped it with some torn up burrata before serving. The corn I had was very sweet; maybe next time I'd use a bit of red chile flakes to balance that out and give the dish some kick, but would definitely make again.

This is a great dish but it really needs the tweaks mentioned below. I only used 1/2 pound of pasta and three good-size ears of corn-about 3 cups, and 1/4 teaspoon chili flakes I used half a dozen small Marzano plum tomatoes--and needed about 1 cup of the pasta water to keep the dish moist. I used several large sprigs of fresh basil in the cooking. And finished with a good squeeze of fresh lemon juice off the fire, after adding 2 tablespoons of butter and 1/2 cup of cheese. Next time bacon.

This is amazingly good for so simple a combination--it's not highly flavored, but we couldn't stop eating it. We made it with our mid-season bi-color corn (very crisp, not too sweet), Roma tomatoes and patty pan squash. I suggest orecchiette pasta to catch the corn and diced vegetables. Sauteed corn cut off the cob raw is very, very good--will try it in other combinations.

This was terrific. I was dubious when the instructions said to saute the corn first, and add the onion a few steps on, but this allows the corn to caramel really nicely. I would definitely add some chili flakes though -- the sweetness of the corn tended to overwhelm everything, and the chili gave it a little more zing. And finally, this makes way more than four servings! I made half the recipe and THAT is four servings!

I made this because it seemed like an easy and nutritious vegan recipe, but I was so surprised by how delicious it turns out! I used the light part of a bunch of scallions instead of the onion or shallot because I prefer them for pasta, but did everything else as the recipe dictates. The tarragon shines through wonderfully. Great recipe!

Excellent! Frozen corn, microwaved briefly, dried tarragon. All of large zucchini, shallots. Sprinkled leftover shredded mozzarella on pasta before adding veggie sauce. Squeeze of lemon/lime next time.

Oh my gosh - so delicious! I added a bit of butter and white wine to the veggies as they cooked. Put the sauce over cheese tortellini. Put shaved parm on top. We had to make ourselves stop.

Loved this, but we modified it with what he had on hand. We used frozen corn and Italian seasoning instead of fresh tarragon. Next time we'll add some white beans for protein and 2-3 whole zucchini instead of the recommended 1 cup. Will make agin!

I followed the recipe to a 'T' and it was a winner! Everyone loved it. I added fresh grated Parmesan cheese on top. The Tarragon added a nice flavor dimension to the dish. Highly recommend!

Don't skimp on the quantity of vegetables, you may eyeball it and think this is enough, keep adding! I didn't, was still delicious, but could have used more vegetables.

This was delicious. I used a large can of crushed tomatoes in puree instead of plum tomatoes and it was perfect. Fresh tarragon added to the flavor nicely. The corn and zucchini didn't brown despite cooking a long time over high heat. The flavor didn't suffer at all. I would definitely make this again. My whole family loved it.

Second time I doubled veggies. Also sautéed pancetta with olive oil first. Then too out pancetta and sprinkled on top at end.

I took others' feedback to make some modifications and used what I had no hand: reduced pasta to 8 oz; used 3 ears corn, 2 medium zucchini, a pint of cherry tomatoes halved, fresh basil and chili flakes; and added small pieces of Brie which melted in plus 2/3 c pasta water -- gave it a wonderful creaminess (about half a small round, the outer cirdumference rind removed). Very veggie-rific and super tasty. Such an adaptable recipe.

I've made this twice. The first time was very underwhelming and forgettable. This time, I cooked the pasta while the corn and zucchini cooked, not towards the end when the tomatoes are supposed to turn into a sauce. This way the softer veggies weren't completely cooked down. I also only needed to add a few tsp of pasta water. I tossed the pasta with 3 Tbsp of butter, tossed it with the sauce, and added a cup of shredded parmesan. It was a hit!