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Categories:Viewed: 37 - Published at: 4 years ago
Ingredients
- 4 cups cooked pasta
- 4 teaspoons extra virgin olive oil
- 1 large yellow zucchini
- 2 medium six to seven inch ears of corn
- 14 cup lemon juice
- 1 teaspoon salt
- 12 teaspoon black pepper
- 12 teaspoon oregano
Method
- Cut the zucchini into medium thick coins.
- Using a sharp knife, cut the kernels off the corn cob and into a bowl with the zucchini.
- Mix them together with some salt, pepper, and a teaspoon of oil, then put in a large frying pan over maximum heat.
- Allow the vegetables to cook while you prepare the pasta.
- In a large bowl, mix the noodles with the olive oil, lemon, salt, pepper, and more of the herbs.
- Continue to stir the vegetables, making sure they don't stick or burn.
- When the zucchini is translucent and the corn kernels turn brown around the edges, they are almost done.
- Reduce the heat and mix in the pasta, making sure to combine the vegetables and noodles evenly.
- When the pasta and veggies are fully mixed, turn off the burner and scoop the food onto four plates.
- Each plate will have a little more than two cups of food, more than half vegetables.
